Mantecaditos Recipe Puerto Rican Cookies Food

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.

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

Steps:

• Blend together shortening, butter, lemon peel, vanilla, anise seed, & salt.
• Gradually add sugar and beat until fluffy.
• Beat in eggs.
• Gradually stir in flour.
• Chill dough.
• Working with half of dough at a time, roll into 1-inch balls.
• Place on lightly greased cooky sheet, 1 1/2" apart.
• Bake in preheated 350-degree oven for 8-10 minutes or until lightly browned around the edges.
• Store in airtight container.

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.