Marranitos (Mexican Pig-Shaped Cookies)

Preheat the oven to 350°F (175°C).

Line two baking sheets with parchment paper or lightly grease them.

In a large mixing bowl, cream together the brown sugar and shortening until smooth and well combined.

Add the egg, milk, and vanilla extract.

Mix until fully incorporated.

Stir in the molasses, baking soda, and ground cinnamon.

Mix until evenly combined.

Gradually add the flour, one cup at a time, mixing after each addition.

Continue mixing until a soft, workable dough forms.

You may not need all of the flour; stop once the dough is no longer sticky and holds together easily.

Lightly flour a clean work surface.

Roll the dough to approximately ¼-inch thickness.

Cut the dough using a pig-shaped cookie cutter.

Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.

Brush the tops lightly with the beaten egg.

Bake for 15–17 minutes, or until the cookies puff slightly and the edges are lightly golden.

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes.

Transfer to a wire rack and cool completely before serving.