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Montecados (Spanish Cookies)

SUBMITTED BY: Barbara Greer      PHOTO BY: BSBNAARONZANGEL

"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."
SERVINGS & SCALING
Original recipe yield: 6 dozen
    
About  scaling  and  conversions

INGREDIENTS

  • 2 1/3 cups melted shortening
  • 5 cups all-purpose flour
  • 1/2 ounce anise extract
  • 1 1/4 cups white sugar
  • 1/4 teaspoon ground cinnamon
  • 72 blanched almonds

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

MORE MEMBER REVIEWS
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by 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.

14 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by oz heelee
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.

12 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2005 by Lfharders
Just as JLB2 I tried out this recipe and found that the texture of my cookies came out crumbly and the cookies tasted oily. I baked the cookies for an extra 20 minutes (in addition to what the recipe called for) and the consistency did not change...they still came out chalky/crumbly. The 5 cups of flour and the 2 1/3 cups of melted shortening seem to be a bit excessive for this recipe. Perhaps the ingredient ratios need to be altered? Any suggestions?

4 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 72

Amount Per Serving

Calories: 111

  • Total Fat: 7.3g
  • Cholesterol: 0mg
  • Sodium: < 1mg
  • Total Carbs: 10.3g
  •     Dietary Fiber: 0.4g
  • Protein: 1.2g

VIEW DETAILED NUTRITION

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