Montecados (Spanish Cookies) Recipe

Ingredients
<br>- 2 ⅓ cups melted shortening
<br>- 5 cups all-purpose flour
<br>- ½ ounce anise extract
<br>- 1 ¼ cups white sugar
<br>- ¼ teaspoon ground cinnamon
<br>- 72  blanched almonds
<br><p></p>Directions
<br>step 1: Preheat the oven to 250 degrees F(120 degrees C).
<br>step 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.
<br>step 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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Ingredients
- 2 ⅓ cups melted shortening
- 5 cups all-purpose flour
- ½ ounce anise extract
- 1 ¼ cups white sugar
- ¼ teaspoon ground cinnamon
- 72 blanched almonds

Directions
step 1: Preheat the oven to 250 degrees F(120 degrees C).
step 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.
step 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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