Almond Shortbread Cookies Mantecaditos Recipes

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MANTECADITOS - PUERTO RICAN SHORTBREAD COOKIES RECIPE - (4.1/5)



Mantecaditos - Puerto Rican Shortbread Cookies Recipe - (4.1/5) image

Provided by garciamoss

Number Of Ingredients 7

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, cool to touch
1/2 cup vegetable shortening, cold
1 teaspoon almond emulsion or almond extract
1/2 teaspoon vanilla extract
Pinch of salt

Steps:

  • Preheat oven to 350ºF (180ºC). Line an un-greased cookie sheet with parchment paper (optional). With a hand or stand mixer, cream butter and shortening until creamy and well combined (about 2 minutes). Add sugar and mix till creamy and fluffy (about 1 minute). Add the pinch of salt, vanilla and almond extract. Mix to combine. With mixer on medium-low, mix in the flour by ¼ cup. The mixture will look coarse and that's what we want! Take a tablespoon of the cookie dough and form it into a ball and place it on the cookie sheet. With your thumb, press on the cookie to flatten it slightly and create a little "well." Don't worry if they crack on the sides, they will turn out pretty. In the little well, drop a piece of guava or sprinkles. Bake in the oven for 10 to 12 minutes. After 10 minutes, check the cookies for doneness. The cookies will not brown on top, but the sides will get golden brown and that's what you want. Place them on a cooling rack for 5 to 10 minutes.

ALMOND SHORTBREAD COOKIES



Almond Shortbread Cookies image

Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 30 cookies

Number Of Ingredients 7

1 stick (8 tablespoons) unsalted butter
3/4 cup sugar
1 egg, beaten
1 drop almond extract
1 1/4 cup sifted all-purpose flour, plus extra to dust
3/4 cup ground almonds
Zest of 1 lemon

Steps:

  • In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
  • Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

ALMOND BUTTER SHORTBREAD COOKIES "MANDELMUSSLOR"



Almond Butter Shortbread Cookies

Provided by Kelsey Nixon

Categories     dessert

Time 2h20m

Yield About 90 cookies (7 1/2 dozen) (depends on mold used)

Number Of Ingredients 6

8 ounces natural skin-on almonds
1 small 1-ounce bottle almond extract, about 2 tablespoons
1 pound unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg
4 1/2 cups all-purpose flour, sifted

Steps:

  • Preheat the oven to 375 degrees F.
  • Grind the almonds in a food processor until very fine crumbs. Transfer to a bowl and pour over half of the almond extract. Stir to combine.
  • Cream together the butter and sugar in a large bowl, using an electric mixer on medium-high speed, until light, fluffy and pale yellow, about 3 minutes. Beat in the egg just until incorporated. Mix in the flour, ground almonds and the remaining almond extract on low speed. The dough should be quite stiff.
  • Press the dough into shortbread molds, filling two-thirds full. Bake, in batches if needed, until golden brown and set, 10 to 12 minutes. Cool in the pans for about 10 minutes, and then gently remove from the molds.

MANTECADITOS-ALMONDS SHORTBREAD COOKIES



Mantecaditos-Almonds Shortbread Cookies image

Make and share this Mantecaditos-Almonds Shortbread Cookies recipe from Food.com.

Provided by Diana Adcock

Categories     Drop Cookies

Time 35m

Yield 40 cookies

Number Of Ingredients 8

2 1/4 cups flour
1/4 teaspoon nutmeg
3/4 cup butter
1/4 cup shortening
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/2 cup sugar
5 maraschino cherries

Steps:

  • Place your oven rack in the middle on your oven and preheat to 350°.
  • In a medium bowl combine flour and nutmeg-set aside.
  • In a large bowl beat butter, shortening and extracts and beat until smooth.
  • Gradually add sugar and cream.
  • Blend in flour-dough should be slightly moist.
  • Using teaspoons and not your hands form into balls.
  • Place on ungreased cookie sheet and press down slightly.
  • Cut each cherry into 8 pieces and place a sliver on each cookie.
  • Bake for 20 minutes and cool on a rack.

KETO-FRIENDLY* ALMOND SHORTBREAD COOKIES



Keto-Friendly* Almond Shortbread Cookies image

Maybe you're looking for a low-carb moment, you're following a keto diet or maybe you're just looking for a delicious new recipe to try. These Keto-Friendly* Almond Shortbread Cookies are the perfect treat. After all, it's our business to know cookies, so you bet we have your back. Our almond shortbread cookies made with almond flour have a rich, buttery, slightly nutty flavor profile-everything you love about a traditional shortbread cookie, just keto-friendly*.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 32

Number Of Ingredients 7

2 cups super-fine blanched almond flour
1/4 cup coconut flour
1/3 cup granular sugar replacement made with erythritol
1/4 teaspoon salt
1/4 cup butter, softened
1 oz cream cheese, softened (2 tablespoons)
1/2 teaspoon almond extract

Steps:

  • In food processor, place almond flour, coconut flour, sugar replacement and salt. Pulse until combined. Add butter, cream cheese and almond extract; pulse 8 to 10 times or until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate about 1 1/2 hours or until firm.
  • Heat oven to 350°F.
  • Place chilled dough between two pieces of parchment paper; roll into 10x8-inch rectangle, about 1/4-inch thick. Peel top piece of parchment paper off dough.
  • Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
  • Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 0 g, TransFat 0 g

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