Wedding Menu- Crumble Cakes

Spanish Crumble Cakes

 Otherwise known as ‘mantecados’, these little cookies are a delicate, soft, melt in your mouth treat. Try to find the anise liquor or extract, as it adds a delicate and unique flavor that words can’t describe.

2 ¼ cup vegetable shortening (I used Earth Balance)

1 cup vegetable oil

1 2/3 cup granulated sugar

Egg re-placer(4 eggs worth- I use Ener-G brand)

2 tsp anise extract or 2 shot glasses of anise liquor

Zest- from one Lemon

Juice- from one Lemon

½ tsp cinnamon

7 ¼ cups unbleached white flour

½ tsp baking soda

4 Tbsp Almond Milk (or other nut milk for glaze)

 In a large mixing bowl, whip together the shortening and oil until well blended. Then add the sugar and mix until smooth.

Prepare the egg-replacer and add it along with the anise, lemon zest, juice, and cinnamon and mix well.

Slowly add the flour one cup at a time, plus the baking soda. Be sure to mix well. The dough should be smooth and soft.

 Preheat the oven to 325°. Using a small spoon, scoop out a dollup of dough, roll it into a ball. (If the dough is too sticky, add more flour) Place the balls evenly space on an un-greased cookie sheet. With something flat (the bottom of a glass jar works good), lightly press down on each ball to flatten into a round cookie.

 Brush the Almond milk on the top of each one. This will give them a slight glaze on the top, and also help them to turn golden brown.

 Bake in the oven for 15 minutes, maybe 20. Let the crumble cakes cool 5 minutes before removing them from the sheet pan, as they are very delicate. This recipe makes about 7 dozen cookies. These cookies may also be frozen, to save for a later date.