Spanish Sighs From Cudillero Cookies Suspiros De Cudillero Recipes

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MONTECADOS (SPANISH COOKIES)



Montecados (Spanish Cookies) image

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

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

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

SPANISH SIGHS FROM CUDILLERO (COOKIES)SUSPIROS DE CUDILLERO



Spanish Sighs from Cudillero (Cookies)suspiros De Cudillero image

Suspiro, or "sigh," is the generic name for these kinds of cookies, which are as light as a sigh. Cudillero is a town in north-western Spain.

Provided by Olha7397

Categories     Dessert

Time 27m

Yield 3 doz.

Number Of Ingredients 7

1 cup butter, softened
3/4 cup sugar
1 egg
3 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons vanilla extract
powdered sugar

Steps:

  • Put the butter in a bowl and add the sugar, little by little, beating until the mixture is creamy.
  • Blend in the egg and beat until light. Mix the flour and baking powder and blend along with the vanilla into the creamed mixture until a stiff dough forms.
  • Knead lightly and divide into 2 parts. Roll each part to make a 2-inch diameter log. Wrap in waxed paper and foil and chill at least 1 hour or up to 2 weeks.
  • Cover baking sheets with parchment paper or lightly grease them.
  • Preheat oven to 375°F Cut dough into 1/4 inch thick slices. Place on baking sheet about 2 inches apart. Bake for 10 to 12 minutes until golden. Allow to cool on the baking sheets, then dust with powdered sugar. Store in an airtight container. Makes 3 dozen cookies.
  • My appologies for skipping a few ingredients.

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