Montecados (Spanish Cookies)

Ingredients

• 250 g butter (at warm room temperature)
• 65 g cornstarch
• 110 ml vegetable oil
• 70 g icing sugar
• 2 tsp baking powder
• 1 tsp vanilla extract
• 600-650 g flour
• Ground cinnamon

Directions

1. Preheat the oven to 170°C (340°F).
2. Beat butter and oil with an electric mixer or by hand. Add sugar, vanilla and cornstarch while continuing to beat.
3. Add sifted flour and baking powder gradually and mix with hands until a dough forms.
4. Shape pieces of the dough into balls about the size of a walnut. Place on a parchment-lined baking sheet and top with cinnamon at the center of each montecao.
5. Bake for 16 to 20 minutes, the cookies should remain pale.
6. Remove from the oven and allow them to cool on the baking sheet before moving them.

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https://romanacooking.com/recipes/montecaos/