Montecados (Spanish Cookies)

2.9
(11)

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.

1
Servings:
72
Yield:
6 dozen

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

  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.

Nutrition Facts (per serving)

111 Calories
7g Fat
10g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 72
Calories 111
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 9%
Sodium 1mg 0%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 1g
Calcium 4mg 0%
Iron 0mg 2%
Potassium 18mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.