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 - PUERTO RICAN SHORTBREAD COOKIES RECIPE - (4.1/5)
Provided by garciamoss
Number Of Ingredients 7
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)
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
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)
These Mantecaditos are tender, crisp, buttery Puerto Rican shortbread cookies!
Provided by Rebekah
Categories Cookies & Bars
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 125 calories, ServingSize 1 cookie
MANTECADITOS
These cookies have been a staple in my home since I was a kid. I believe they are of Puerto Rican origin...
Provided by Karyn Newton
Categories Dessert
Time 25m
Yield 72 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 55.8, Fat 3.3, SaturatedFat 0.9, Cholesterol 5.2, Sodium 19.9, Carbohydrate 6.2, Fiber 0.1, Sugar 3.5, Protein 0.5
MANTECADITOS RECIPE (PUERTO RICAN COOKIES)
Puerto Rican mantecaditos are a festive addition to any table and perfect for the holidays. The dough is made with butter and sugar. You can fill the cookies with any jam or guava paste, and they make a yummy snack during your holiday parties!
Provided by Joyce Zahariadis
Categories Recipes
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 122 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 33 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MANTECADITOS-ALMONDS SHORTBREAD COOKIES
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
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.
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