Directions

• In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, ginger, baking soda, cinnamon, orange zest, salt, ground cloves and anise. Beat until combined, scraping bowl occasionally. Beat in the eggs and molasses until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover with plastic wrap and chill for at least 2 hours.
• Preheat oven to 375 degrees F. Line a cookie sheet  with parchment paper, set aside. On a lightly floured surface, roll out half of the dough at a time to about 1/4 inch thick. Cut out shapes with a lightly floured 4 to 5 inch pig shape cookie cutter. Place cutouts 2 inches apart on cookie sheet.
• Whisk the third egg with a little water and brush the tops of unbaked marranitos. Bake in preheated oven for 11 to 13 minutes or until edges are light brown. Cool on cookie sheet for 2 minutes. Transfer to wire rack, let cool.
• To store, layer cookies between wax paper in an airtight storage container. Store at room temperature for up to 3 days or freeze for 2 months.