Mantecaditos ~ Short Bread Cookies
Not every filling listed on this recipe is needed. Chose one or more to sweeten up this shortbread recipe, or choose something you love and give it a try.
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Ingredients
Cookie
- 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
Filling
- sprinkles
- guava paste
- pineapple jelly
- grape jelly
- nutella
Instructions
- 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.
Notes
*Don't use salt if you use salted butter
Nutrition
Calories: 125kcal
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