Mantecadas Recipes

MANTECADOS

Steps:

• In a medium bowl beat butter on high for 30 seconds; add sugar and beat well. Stir in flour and beat well. Stir in almonds and lemon zest. Divide dough into thirds and chill, covered, for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut with 2 1/2 inch cookie cutter. Place cookies 1 inch apart on a cookie sheet.
• In a small bowl beat egg and water together; brush over cookies.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
• In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Dip half of each cookie into melted chocolate; place on wax paper to cool.

MANTECADAS (SWEET MEXICAN MUFFINS)

Steps:

• In a small bowl, whisk together the flour, salt, baking powder, and baking soda. In another bowl, whisk together the eggs, buttermilk, and vanilla extract.
• Beat the butter with the sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy and pale in color, this should take about 2 minutes.
• Add 1/3 of the dry ingredients, followed by 1/3 of the wet ingredients. Repeat until you've added all of the dry and wet ingredients.
• Cover your batter with plastic and let it rest in the fridge for 2 hours.
• After the batter has rested in the fridge, preheat your oven to 425 degrees and line a muffin pan with cupcake liners.
• Add 3 tablespoons (or two 1 1/2 tbsp cookie scoops) of the batter to each of the cupcake liners. Bake your muffins at 425 for 8 minutes, then lower the temperature to 400 degrees and bake for 8 more minutes. Let your muffins cool completely before serving.*Store in a ziploc bag overnight to prevent the muffins from drying out.

MANTECADAS RECIPE

Steps:

• Preheat oven to 400F. Place muffin paper liners in muffin pan.
• Sift together flour, baking powder and yeast in one medium size bowl, and set aside. Place egg and sugar in a large bowl and whisk until sugar has dissolved.
• Add milk and the flavoring of your choice (vanilla, orange essence plus orange zest) and mix.
• Incorporate the oil in a gentle stream and whisk again to form a homogenous mixture.
• Slowly stir in the dry ingredients plus the pinch of salt, mixing gently until you have a very uniform batter. Do not over mix. Let the batter rest for 15 minutes.
• With the help of a pitcher or a ladle, pour the batter into the already prepared muffin pan. Fill it up just a little bit bellow the edge. See picture above.
• Carefully place in the preheated oven and bake for 20 minutes. Remove from oven and cool for about 5 minutes on a cooling rack. They keep well for 2 to 3 days when stored in an airtight container.

MANTECADOS: TRADITIONAL SPANISH CRUMBLE CAKES

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F.
• In a large mixing bowl, use a hand mixer to whip the vegetable shortening with the oil. Add the sugar and mix until smooth. Add the egg yolks, anisette, lemon peel, lemon juice, and cinnamon , and mix together.
• Add 7 of the cups flour, 1 cup at a time to the mixture, then add baking soda. Be sure to mix well. The dough should be smooth and soft.
• Using a teaspoon, scoop out a dollop of dough. Form balls about the size of walnuts using your hands. If the dough is too sticky to roll into balls, mix in additional flour (from 1/4 to 1/2 cup).
• Place balls onto an ungreased cookie sheet . Lightly press down on each ball to flatten slightly. Brush the beaten egg white on the top of each cookie. Bake cookies until they begin to turn light brown on the bottom edges, about 15 to 20 minutes.
• Let the cookies cool 5 minutes before removing from the cookie sheet, as they are very delicate. Sprinkle with sugar and cinnamon if desired.
• Enjoy.

MANTECADA (COLOMBIAN-STYLE BUTTER CORN BREAD)

Steps:

• Preheat an oven to 350°F. Butter a 9-inch square cake pan.
• In a large bowl, using an electric mixer on medium speed, beat together the butter and the sugar until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and rum.
• In another bowl, stir together the corn meal, baking powder and flour. Add the dry ingredients to the wet ingredients in 2 additions, beating on low speed after each addition until smooth. Spread the batter evenly in the prepared pan.
• Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool. Cut into squares.

MANTECADOS RECIPE: TRADITIONAL SPANISH SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°F