Mantecaditos are short bread cookies. In the traditional Puerto Rican recipe, Guava jelly is used but many Puerto Rican cooks use other jellies, sprinkles, chocolate and even nuts to make this tasty treat. So use your imagination and have fun with it.
Support Hispanic Food Network
Mantecaditos ~ Short Bread Cookies
- ½ cup unsalted butter* at room temperature
- ½ cup shortening or lard
- ½ cup sugar
- 1 tsp almond extract or vanilla
- ½ tsp salt*
- 2 ¼ cups all-purpose flour
- guava paste
- pineapple jelly
- grape jelly
- 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 filling to the indent in the cookie.
- 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.
Did You Know?
Mantecado is a name for a variety of Spanish shortbreads that includes the polvorón. Often both names are synonymous, but not all mantecados are polvorones. The name mantecado comes from manteca (lard), usually the fat of Iberian pig (cerdo ibérico), with which they are made, while the name polvorón is based on the fact that these cakes crumble easily into a kind of dust in the hand or the mouth.
Recipe Roundup Weekly Newsletter
Signup to receive our new recipes every week. Every Monday we send out last week’s newly published recipes. Never miss a recipe from Hispanic Food Network.