Montecados Spanish Cookies Recipes
MANTECADOS
Steps:
- In a medium bowl beat butter on high for 30 seconds; add sugar and beat well. Stir in flour and beat well. Stir in almonds and lemon zest. Divide dough into thirds and chill, covered, for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut with 2 1/2 inch cookie cutter. Place cookies 1 inch apart on a cookie sheet.
- In a small bowl beat egg and water together; brush over cookies.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
- In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Dip half of each cookie into melted chocolate; place on wax paper to cool.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 10.4 g, Cholesterol 11.2 mg, Fat 5.6 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 23.7 mg, Sugar 6.5 g
MONTECADOS (SPANISH COOKIES)
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.
Provided by Barbara Greer
Categories World Cuisine Recipes European Spanish
Yield 72
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F(120 degrees C).
- 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.
- 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 : Calories 111.2 calories, Carbohydrate 10.3 g, Fat 7.3 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 0.5 mg, Sugar 3.6 g
MANTECADOS: TRADITIONAL SPANISH CRUMBLE CAKES
These traditional Spanish crumble cakes, or mantecados, crumble in your hand-but the anise-flavored cookie also melts in your mouth.
Provided by Lisa & Tony Sierra
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F.
- In a large mixing bowl, use a hand mixer to whip the vegetable shortening with the oil. Add the sugar and mix until smooth. Add the egg yolks, anisette, lemon peel, lemon juice, and cinnamon , and mix together.
- Add 7 of the cups flour, 1 cup at a time to the mixture, then add baking soda. Be sure to mix well. The dough should be smooth and soft.
- Using a teaspoon, scoop out a dollop of dough. Form balls about the size of walnuts using your hands. If the dough is too sticky to roll into balls, mix in additional flour (from 1/4 to 1/2 cup).
- Place balls onto an ungreased cookie sheet . Lightly press down on each ball to flatten slightly. Brush the beaten egg white on the top of each cookie. Bake cookies until they begin to turn light brown on the bottom edges, about 15 to 20 minutes.
- Let the cookies cool 5 minutes before removing from the cookie sheet, as they are very delicate. Sprinkle with sugar and cinnamon if desired.
- Enjoy.
Nutrition Facts : Calories 132 kcal, Carbohydrate 12 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 10 mg, Sugar 4 g, Fat 8 g, ServingSize 84 servings, UnsaturatedFat 0 g
MANTECADOS RECIPE: TRADITIONAL SPANISH SHORTBREAD COOKIES
This easy and delicious mantecados recipe will have you enjoying Spain's favorite cookies in no time!
Provided by Melanie Glover
Categories Dessert
Time 33m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
Nutrition Facts : Calories 216.71 kcal, Carbohydrate 19.64 g, Protein 1.67 g, Fat 14.94 g, SaturatedFat 6.66 g, Cholesterol 32.59 mg, Sodium 32.21 mg, Fiber 0.37 g, Sugar 10.05 g, ServingSize 1 serving
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