I bake them until they’re just set and lightly cracked on top, not browned. This is crucial, because overbaking will dry them out. When they come out of the oven, they’re very fragile, so I let them rest on the tray before carefully transferring them to a cooling rack.
Pro Tips for Best Results
I tested this recipe several times, and the biggest lesson I learned is that flour toasting changes everything. The first time I skipped it, the cookies were fine but lacked depth. Toasting the flour gives them that authentic, almost nutty flavor that makes Montécaos special.
Another thing I learned the hard way is not to overwork the dough. Mixing too much develops structure you don’t want here, and the cookies lose that delicate crumble. I now stop mixing the moment the dough holds together, even if it looks slightly uneven.
Pay close attention to baking time, because these cookies don’t give obvious visual cues. They should look pale and soft when you remove them from the oven. Trust me, they firm up as they cool, and waiting for color will only lead to dryness.
Finally, let the cookies cool completely before moving or storing them. I broke more than a few early on by being impatient, and while they still tasted great, they didn’t look as nice. Patience really pays off with this recipe.
Common Mistakes to Avoid
One mistake I made early on was adding too much oil, thinking it would make the cookies richer. Instead, it made them greasy and caused them to spread too much. Measuring the oil carefully makes a big difference in texture.
Another common mistake is baking them too long. I know it’s tempting to wait for golden edges, but Montécaos are meant to stay pale. Overbaking robs them of their signature melt-in-your-mouth quality.
I also learned not to skip lining the baking sheet. These cookies are delicate, and sticking to the tray can cause them to break apart when you lift them. Parchment paper makes removal much safer.(See the next page below to continue…)