Polvorones O Mantecaditos Recipe 375

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.

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 (PUERTO RICAN THUMBPRINT COOKIES)

Steps:

• Preheat the oven to 350 degrees F. Combine the shortening, butter and sugar in a bowl. Blend with an electric mixer or wooden spoon until the mixture is fluffy.
• Add the egg yolks, almond extract, and salt. Mix thoroughly to combine.
• Slowly incorporate the flour into the shortening/butter mixture. If the dough is too sticky, add more flour, 1/4 cup at a time.
• Divide dough into small balls, about 1 ½ teaspoons each.
• Create an indent in each cookie with your thumb.
• Add a small cube of guava jelly or paste (about 1/4 teaspoon). Top with nonpareil sprinkles.
• Bake for 15-20 minutes at 350 degrees F or until edges are golden.
• Cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.