Mantecaditos Puerto Rican Shortbread Cookies Recipe 415

MANTECADITOS ~ SHORT BREAD COOKIES

Steps:

• Preheat oven to 350°F. Line a cookie sheet with a silicone mat or parchment paper, or use an ungreased cookie pan.
• In a large bowl, cream butter, shortening (or lard) and sugar until light and fluffy, about 3 minutes.
• Stir in almond extract, salt and flour until well combined.
• Divide dough into small balls, about 1 ½ teaspoons each.
• Create an indent in each cookie with your thumb.
• Add filling to the indent in the cookie.
• Bake for 15-20 minutes or until edges are golden.
• Cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.

MANTECADITOS (PUERTO RICAN COOKIES)

Steps:

• Preheat oven to 350°F. Line a cookie sheet with a silicone mat or parchment paper, or use an ungreased cookie pan.
• In a large bowl, cream butter, shortening (or lard) and sugar until light and fluffy, about 3 minutes.
• Stir in almond extract, salt and flour until well combined.
• Divide dough into small balls, about 1 ½ teaspoons each.
• Create an indent in each cookie with your thumb.
• Add sprinkles or a small cube of guava paste (about ½ inch cube).
• Bake for 15-20 minutes or until edges are golden.
• Cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.

ALMOND SHORTBREAD COOKIES (MANTECADITOS)

Steps:

• 1. Preheat oven to 350 degrees F. Mix flour and nutmeg in medium bowl. Set aside. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.
• 2. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie.
• 3. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

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

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.

MANTECADITOS RECIPE (PUERTO RICAN COOKIES)

Steps:

• Preheat the oven to 350 degrees. Line a baking pan with parchment paper and set it aside.
• Beat the butter, shortening, sugar, and vanilla extract until light and fluffy in a bowl.
• Add the flour, and with the help of a spatula, mix until incorporated. The dough will resemble coarse sand.
• With the help of a cookie scoop, shape the cookies. Place on the prepared baking pan and press in the middle to create a little indenture for the jam.
• Fill the indenture with jam and take it to the oven.
• Bake for 18 to 20 minutes or until done.