Saturday, May 16, 2015
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| Montecados (Spanish Cookies) |
"This is a Spanish cookie recipe that was given to me from my aunt who turned into from Spain. The cookies want to cook in a very gradual oven as you do no longer need to brown them."
Ingredients :
- 2 1/3 cups melted shortening
- 5 cups all-cause flour
- half of ounce anise extract
- 1 1/4 cups white sugar
- 1/4 teaspoon floor cinnamon
- 72 blanched almonds
Instructions :
| Prep : | Cook : 72M | Ready in : |
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- Preheat the oven to 250 degrees F(one hundred twenty ranges C).
- Combine the flour, sugar and cinnamon collectively. Add the melted shortening till all is mixed in nicely. Stir in the anise and knead for 5 mins. Roll into 1 inch balls and area on an ungreased cookie sheet 2 inches aside. Place a blanched almond on pinnacle of each cookie and push down barely.
- Bake at 250 ranges F (one hundred twenty stages C) for half-hour. You do no want to brown the cookies. They have to continue to be light. Let cookies cool on cookie sheet for 30 minutes.
Notes :
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