I made some snow crescents the other day and my Mr mentioned they reminded him of mantecados. This is kind of a hint that I could make some of those famous Spanish butter cookies 🙂 So let there be Mantecados. I used this recipe as inspiration, but I had to change it a bit – we don’t use lard in my home and there is definitely no sambuca or anything similar around here! Although, don’t hesitate to check out Acorn in the Kitchen’s boozy version as well.
400g white flour
200g butter or margarine
4 tbsp sugar
8gr baking powder
Juice from half lemon and half orange
Sugar for coating the cookies
1. Mix the flour and baking powder. Beat the eggs in a separate bowl.
2. Add the soft butter or margarine, sugar, lemon and orange juice and the eggs to the flour. Mix well and form a ball. Cover with cling film and refrigerate for about 20 minutes.
3. Pre-heat the oven to 150 degrees. Sprinkle some flour on a clean surface. Flat the dough with a roller to 1.5 cm thick. Cut shapes with a cookie cutter of your choice. Place them on a baking paper lined baking tray. Bake for 30-35 minutes or until starting to brown.
4. While the cookies are still warm, roll them in sugar and let cool.