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Montecados (Spanish Cookies)

2 1/3 cups melted shortening
5 cups all-purpose flour
1/2 ounce anise extract
1 1/4 cups sugar
1/4 teaspoon ground cinnamon
72 blanched almonds

Preheat the oven to 250 degrees. Combine the flour, sugar and
cinnamon together. Add the melted shortening until all is mixed
in well. Stir in the anise and knead for 5 minutes. Roll into 1
inch balls and place on an ungreased cookie sheet 2 inches apart.
Place a blanched almond on top of each cookie and push down slightly.
Bake at 250 degrees F for 30 minutes. You do no want to brown the
cookies. They should remain pale. Let cookies cool on cookie sheet
for 30 minutes.

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