Mantecaditos Almonds Shortbread Cookies Recipes

MANTECADITOS-ALMONDS SHORTBREAD COOKIES

Mantecaditos-Almonds Shortbread Cookies image

Make and share this Mantecaditos-Almonds Shortbread Cookies recipe from Food.com.

Provided by Diana Adcock

Categories Drop Cookies

Time 35m

Yield 40 cookies

Number Of Ingredients 8

Ingredients

2 1/4 cups flour
1/4 teaspoon nutmeg
3/4 cup butter
1/4 cup shortening
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/2 cup sugar
5 maraschino cherries

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.

MANTECADITOS - PUERTO RICAN SHORTBREAD COOKIES RECIPE - (4.1/5)

Mantecaditos - Puerto Rican Shortbread Cookies Recipe - (4.1/5) image

Provided by garciamoss

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, cool to touch
1/2 cup vegetable shortening, cold
1 teaspoon almond emulsion or almond extract
1/2 teaspoon vanilla extract
Pinch of salt

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.

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