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 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.
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-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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