Ingredients: |
Ingredients: 2 1/4 cup vegetable shortening
1 cup vegetable oil
1 2/3 cup granulated sugar
4 egg yolks
2 shot glasses of anise (see note below for substitute)
1 lemon peel, grated
Juice from 1 lemon
1/2 tsp. cinnamon
7 1/4 cup white flour
1/2 tsp. baking soda
1 egg white, beaten for glaze
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Directions: |
Directions:SUBSTITUTION NOTE: Anise-flavored liqueur can be purchased at most liquor stores and some gourmet supermarkets. If you cannot find it, substitute 2 shot glasses of vodka and 1 1/2 tsp. of anise extract.
In a very 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, anise, lemon peel, juice and cinnamon and mix together. Add flour and baking soda to mixture, a cup at a time. Be sure to mix well. Dough should be very smooth and soft.
Preheat oven to 325º. Using a teaspoon, scoop out a dollop of dough. Form balls about the size of walnuts, using your hands. If dough is too sticky to roll into balls, mix in additional flour (from 1/4 to 1/2 cup). lace balls onto ungreased cookie sheets. Lightly press down on each ball to flatten slightly. Using the beaten egg white, brush top of each cookie. Bake until they begin to turn light brown on the bottom edges - about 15-20 minutes. Let the cookies cool 5 minutes before removing from the cookie sheet, as they are very delicate. |
Personal
Notes: |
Personal
Notes: These traditional Spanish crumble cakes or "mantecados" crumble very easily. In fact, they are so soft, they will literally melt in your mouth. You'll have to make them to see why they are a Spanish favorite and why no Spanish home is without "mantecados" at Christmas!
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