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| Montecados (Spanish Cookies) |
"This is a Spanish cookie recipe that became given to me from my aunt who turned into from Spain. The cookies need to cook dinner in a totally gradual oven as you do not need to brown them."
Ingredients :
- 2 1/three cups melted shortening
- five cups all-cause flour
- 1/2 ounce anise extract
- 1 1/four cups white sugar
- 1/four teaspoon floor cinnamon
- seventy two blanched almonds
Instructions :
| Prep : | Cook : 72M | Ready in : |
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- Preheat the oven to 250 levels F(a hundred and twenty tiers C).
- Combine the flour, sugar and cinnamon together. Add the melted shortening till all is jumbled together nicely. Stir inside 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 top of each cookie and push down slightly.
- Bake at 250 ranges F (120 degrees C) for 30 minutes. You do no want to brown the cookies. They need to remain light. Let cookies cool on cookie sheet for 30 minutes.
Notes :
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