Montecados (Spanish Cookies)

Montecados (Spanish Cookies)

10 Reviews 1 Pic
Barbara Greer
Recipe by  Barbara Greer

“This is a Spanish cookie recipe that was given to me from my aunt who was from Spain. The cookies need to cook in a very slow oven as you do not want to brown them.”

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Ingredients

Adjust Servings

Original recipe yields 6 dozen

Directions

  1. Preheat the oven to 250 degrees F(120 degrees C).
  2. Combine the flour, sugar and cinnamon together. Add the melted shortening until all is mixed in well. Stir in the anise and knead for 5 minutes. Roll into 1 inch balls and place on an ungreased cookie sheet 2 inches apart. Place a blanched almond on top of each cookie and push down slightly.
  3. Bake at 250 degrees F (120 degrees C) for 30 minutes. You do no want to brown the cookies. They should remain pale. Let cookies cool on cookie sheet for 30 minutes.

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Reviews (10)

Rate This Recipe
BSBNAARONZANGEL
41

BSBNAARONZANGEL

I used butter instead of shortening and they turned out sooo good. Be sure to let them sit a while cuz they're really soft and fragile when u take them out.

oz
26

oz

MANTECADOS are an unusual textured "cookie" that is almost equivalent to eating cookie dough. These were excellent, and an excellent example of what other cultures LOVE. Thanks for a very nice recipe.

JLB2
23

JLB2

I tried this recipe even though I was a little leary of a cookie that calls for 2 1/3 cups of melted shortening...that's a lot of shortening! Sure enough the cookies had an odd texture and a very oily after taste...you know, that coated mouth feeling? Maybe the ingredients could be adjusted to decrease the amount of shortening. I did like the hint of anise and the almond.

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Nutrition

Amount Per Serving (72 total)

  • Calories
  • 111 cal
  • 6%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 10.3 g
  • 3%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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