Spanish Shortbread Recipes

MANTECADOS RECIPE: TRADITIONAL SPANISH SHORTBREAD COOKIES

Mantecados Recipe: Traditional Spanish Shortbread Cookies image

This easy and delicious mantecados recipe will have you enjoying Spain's favorite cookies in no time!

Provided by Melanie Glover

Categories Dessert

Time 33m

Number Of Ingredients 9

Ingredients

1 cup of soft butter or vegetable shortening (you can also use traditional pork lard if you want)
1/2 cup of light olive oil
1 cup of white sugar
1 lemon peel (grated)
2 teaspoons of lemon juice (tip: use the same lemon that you zest)
1 egg (beaten)
2 cups of flour (tip: for a gluten-free option, try almond flour)
1/2 teaspoon of baking soda
1/2 cup of almond halves (optional)

Steps:

Preheat oven to 325°F

Nutrition Facts : Calories 216.71 kcal, Carbohydrate 19.64 g, Protein 1.67 g, Fat 14.94 g, SaturatedFat 6.66 g, Cholesterol 32.59 mg, Sodium 32.21 mg, Fiber 0.37 g, Sugar 10.05 g, ServingSize 1 serving

SPANISH SHORTBREAD

Spanish Shortbread image

Very lovely with a cup of tea just before bed. These cookies are called Mantecados, and are a favorite among young Spanish children. I think that the are a little difficult to prepare, but so worth it. The also make a nice give-away basket in the spring. :)

Provided by Little Italy

Categories Dessert

Time 1h

Yield 3 dozen, 40 serving(s)

Number Of Ingredients 8

Ingredients

3 1/3 cups all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup lard (softened)
1 1/4 cups granulated sugar
2 large egg yolks
1 lemon (grated zest and juice)
2 1/2 cups finely ground almonds

Steps:

Preheat oven to 325°F (160°F) and grease four cookie sheets.
Sift flour, and salt into a large bowl.
Beat the Lard and sugar into a second large bowl with an electric mixer at high speed until creamy.
Add the egg yolks, beating until nicely blended. Then mix in the dry ingredients and lemon zest.
Stir in the ground almonds and lemon juice until blended well. Turn out onto a lightly floured countertop and knead to form a smooth dough.
Cover with parchment paper, and roll out the dough about 1cm thick.Remove paper, and using a 6cm cookie cutter, cut out 40 cookies. Use a spatula and transfer to prepared cookie sheets, placing them 2.5cm apart.
Bake, one batch at a time for 20 minutes. Lower the temperature to 350°F and bake for 5-10 minutes, or until lightly golden.
Cool on cookie sheets for about 1 minute, and transfer to a cooling rack.
Cool completely and enjoy!
Keeps 8 days.

Nutrition Facts : Calories 163.2, Fat 10, SaturatedFat 2.5, Cholesterol 15.4, Sodium 37.2, Carbohydrate 16.2, Fiber 1.5, Sugar 6.7, Protein 3.1

SHORTBREAD

Shortbread image

This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.

Provided by Norita Solt

Categories World Cuisine Recipes European UK and Ireland English

Yield 6

Number Of Ingredients 4

Ingredients

¼ cup white sugar
½ cup unsalted butter
1 cup all-purpose flour
⅓ cup white rice flour

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g

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