Mantecaditos Puerto Rican Cookie Food

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.

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.

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.

POLVARONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat white sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Mix in almond extract. Add flour in batches, kneading the dough to thoroughly combine.
• Roll dough into walnut-size balls and place 2 inches apart onto baking sheets. Make a well in each cookie with a wooden spoon handle. Sprinkle colored sugar, sprinkles, and guava paste into the wells.
• Bake in the preheated oven until lightly golden, 16 to 20 minutes.

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.

MANTECADITOS-ALMONDS SHORTBREAD COOKIES

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.