Food recipes
Montecaos de Mamine
Montecaos de Mamine Ingredients: oil, olive, salad or cooking sugars, powdered nuts, almonds wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulf...
Montecaos de Mamine
Ingredients:
oil, olive, salad or cooking
sugars, powdered
nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
Directions:
Preheat the oven to 325 degrees, and line two baking sheets with parchment paper.
Pour the oil or butter into a mixing bowl.
Stir in the confectioners sugar and almonds, mixing well.
Mix together the flour, salt, baking powder, and half the cinnamon.
Add to the oil mixture, and stir until blended.
Cover the batter with plastic wrap, and refrigerate for at least 30 minutes.
If, when you remove the batter from the refrigerator, it is a bit runny, then just add a little more flour to make it hold its shape.
Scoop up a level tablespoon of cookie dough and mold it with your hands into a ball.
Repeat, using all the dough.
Arrange the balls about 2 inches apart on the baking sheet, and sprinkle with the remaining 1/2 teaspoon cinnamon.
Bake for 15 to 20 minutes, or until beige-colored, changing the position of the cookie sheets halfway through.
Ingredients:
oil, olive, salad or cooking
sugars, powdered
nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
Directions:
Preheat the oven to 325 degrees, and line two baking sheets with parchment paper.
Pour the oil or butter into a mixing bowl.
Stir in the confectioners sugar and almonds, mixing well.
Mix together the flour, salt, baking powder, and half the cinnamon.
Add to the oil mixture, and stir until blended.
Cover the batter with plastic wrap, and refrigerate for at least 30 minutes.
If, when you remove the batter from the refrigerator, it is a bit runny, then just add a little more flour to make it hold its shape.
Scoop up a level tablespoon of cookie dough and mold it with your hands into a ball.
Repeat, using all the dough.
Arrange the balls about 2 inches apart on the baking sheet, and sprinkle with the remaining 1/2 teaspoon cinnamon.
Bake for 15 to 20 minutes, or until beige-colored, changing the position of the cookie sheets halfway through.