Mantecaditos Almonds Shortbread Cookies Recipes

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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

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.

ALMOND SHORTBREAD COOKIES (MANTECADITOS)



Almond Shortbread Cookies (Mantecaditos) image

These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies - they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy!

Provided by Food Network

Categories     dessert

Time 45m

Yield 3 1/3 dozen or 20 (2 cookie) servings

Number Of Ingredients 8

2 1/4 cups flour
1/4 teaspoon McCormick® Nutmeg, Ground
3/4 cup (1 1/2 sticks) butter, softened
1/4 cup vegetable shortening
1/2 cup sugar
1 teaspoon McCormick® Pure Vanilla Extract
5 maraschino cherries, each cut into 8 pieces
1 1/2 teaspoons McCormick® Pure Almond Extract

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.

ALMOND SHORTBREAD COOKIES



Almond Shortbread Cookies image

Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 30 cookies

Number Of Ingredients 7

1 stick (8 tablespoons) unsalted butter
3/4 cup sugar
1 egg, beaten
1 drop almond extract
1 1/4 cup sifted all-purpose flour, plus extra to dust
3/4 cup ground almonds
Zest of 1 lemon

Steps:

  • In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
  • Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

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