Mantecados
Mantecados
Mantecados
Mantecados


translated by Gladys Dinletir
Categories: Spain, Cookies

Mantecados

230 g softened butter
240 g Sugar
225 g Flour
6 eggs
1 Tbsp Cinnamon

"la cuisine d'Espagne et du Portugal", ed. Time Life,
The recipe is for 20 sweet buns.

Heat the oven to 175°C. Beat together the butter and the sugar with 2
tablespoons of flour., to obtain a light and fluffy cream. Add the eggs,
one by one, then the remaining flour sifted with the cinnamon. Mix well.
To make the small buns, use 6 cm round molds, or if you don't have then
2 paper muffin cups.
Fill the dough at 3/4 height. Put them on a baking tray in the middle of
the oven and bake for approximately 15 minutes.They should be golden and
firm to the touch. Take them out of the oven and cool before removing
the paper. Serve warm.



Mantecados

1 kg Flour
500 g Sugar
3 dl vegetable oil
2 dl Olive oil
1 lemon zest
1 pk baking powder (2 tsp.)

From Corinne who is from Catalogna, this is her familie's recipe,
she says montecado is pronounced ""montekao""
Mix well the oil, the sugar and the lemon zest. Add the flour and baking
powder, Knead a little, and let rest 10 min.
Form small balls of 4 cm that you will flatten a little with the thumb
to obtain disks of 2 cm thickness. Bake 12 min. at 200°C. They should
stay white, so be careful. Sprinkle cinnamon while hot.



Mantecados

500 g Flour
250 g Icing sugar
1 cup vegetable oil
2 Tbsp almond meal (optional)
1 pk baking powder (2 tsp.)

From Nicole Perrez

Mix the flour, the sugar and the oil. Knead well, don't worry if the
dough is crumbly. Make small balls, pressing well with the hands, (size
of a kumquat). Put the balls on a floured baking tray, and cook in a hot
oven for 5 minutes, then in a moderate oven for 15 minutes. Sprinkle
with cinnamon afterwards. To check if the mantecados are done : lift
one, the bottom should be barely colored.



Mantecados

500 g lard (or 1/2 lard 1/2 butter)
450 g Sugar
Flavour Lemon zest, orange zest, vanilla, cinnamon etc...
1 kg Flour

From Guy Jayme

The mantecados are small crumbly and crunchy cookies, with a small hint
of cinnamon.
This recipe is from my spanish great grand-aunt.
Work the lard with the sugar. Add the flavour you want, beat well so
that it becomes fluffy. Add a little flour at a time. Do not overmix.
Roll the dough into a ball, and let it rest for at least an hour. Form
small balls(the size of an egg), flatten on one side and form a little
dome, sprinkle with cinnamon. Bake at 190°C, but do not overbake since
the mantecados will become hard.



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