Montecados (Spanish Cookies)

Montecados (Spanish Cookies)

10

"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."
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Ingredients

servings 111 cals
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Original recipe yields 72 servings

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Nutrition

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

I used butter instead of shortening and they turned out sooo good. Be sure to let them sit a while cuz they're really soft and fragile when u take them out.

Most helpful critical review

I tried this recipe even though I was a little leary of a cookie that calls for 2 1/3 cups of melted shortening...that's a lot of shortening! Sure enough the cookies had an odd texture and a v...

I used butter instead of shortening and they turned out sooo good. Be sure to let them sit a while cuz they're really soft and fragile when u take them out.

MANTECADOS are an unusual textured "cookie" that is almost equivalent to eating cookie dough. These were excellent, and an excellent example of what other cultures LOVE. Thanks for a very nice r...

I tried this recipe even though I was a little leary of a cookie that calls for 2 1/3 cups of melted shortening...that's a lot of shortening! Sure enough the cookies had an odd texture and a v...

I give it a 1* 'cause they don't taste like real mantecados, my family couldn't tell what they were. The traditional recipe takes LARD and eggs (or just yolks... they're even better if u add a c...

Just as JLB2 I tried out this recipe and found that the texture of my cookies came out crumbly and the cookies tasted oily. I baked the cookies for an extra 20 minutes (in addition to what the ...

just like my grandmothers. It wouldn't be Christmas with out them...and yes the original recipe calls for lard and it is worth it. My grandmother made these for special family events and we cou...

Lorena was right, that is quite a bit of shortening. For starters, I used approximately a cup and two tablespoons of lard in place of the shortening. I also combined the mixture with a cup of ...

This is just to reiterate what the first commenter wrote--the texture you described is what a Montecado should be like. It is like chalk that crumbles into your mouth and gets kind of pasty. T...

MANTECADO, is the real name because of the use of MANTECA (shortening). It´s also traditional the use of olive oil instead. I have never seeing a white one (except if you use sugar on top), as i...