The holiday season is around the corner and it is time for a holiday cookie. I adore these cookies. My mother use to make them all the time for my sister and I. She would usually fill the dimple with strawberry jelly, which would melt and become chewy. It was my favorite part because it would stick to my teeth. Don’t ask me why….it just was. You can fill them with whatever you want. I have seen them plain or topped with sprinkles. I have seen them fill them with coconut, chocolate, any fruit preserve or caramel, the possibilities are endless.
The name “mantecadito” comes from the ingrediant “manteca” which translates to shortening. The cookie is basically a shortbread cookie that is made with half butter and half shortening or all shortening. I like the 1/2 and 1/2 recipe because I just love butter. I filled these cookies with guava paste, which becomes soft in the oven and not chewy. So you don’t have to worry about anything sticking to your teeth. I am trying to keep you out of trouble with your dentist.
It is a very popular cookie during the holidays in PR. You can find them in some stores, in cute little packages tied with ribbons. They make a great gift!
I love…love…love these cookies and probably ate 8 of them last night. Don’t tell anyone….I am a little ashamed.
First cream together butter, shortening & sugar until it is nice and fluffy.
Beat in 1 egg yolk and
a teaspoon of pure almond extract.
Then mix in 2 1/4 cups of flour a little at a time until combined and dough looks chunky.
Using a cookie scoop, scoop 1 tablespoon of dough and shape into a ball. Place ball on cookie sheet lined with parchment paper or silicon mat. Press each ball with your thumb creating a dimple in the center of each cookie.
Dice guava paste into small cubes about 1/2 inch in size, till you have about 1/2 a cup.
Fill each cookie dimple with about 1 teaspoon of guava paste. If you have any guava paste left over…..eat it!
Bake in pre-heated oven at 350 degrees for 20 – 25 minutes, until golden. Transfer to cookie sheet and let cool completely.
Shhhhhhh! Shhhhhhh! Listen……do you hear that? It is the sound of angels singing over this delicious buttery crisp cookie. Hmmmm
Seriously do you hear them? I’m not crazy! Don’t make fun….the voices keep me company.
Look at this cookie! It is plump, golden, crumbly, buttery and delicious. Why wouldn’t angels sing?
I declare! Go now and make these cookies, get yourself a glass of milk and eat 15 of them. They are just heavenly. I suggest you make a double batch so you can hide in a corner and eat them all by yourself, because they go fast. Just be sure to discard the evidence…ie, buttery crumbs on your shirt and floor.
Mantecaditos con Guayaba ( Shortbread Almond Cookies with Guava)
about 18 cookies
- 1/2 cup sugar
- 1/2 cup (1 stick) butter
- 1/2 cup shortening
- 1 egg yolk
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 cup guava paste, diced
Preheat the oven to 350 F. Cream sugar, shortening and butter in a large bowl. Mix in egg yolk and almond extract. Blend in the flour a little at a time, until well combined and chunky. Shape a tablespoon of dough into a ball. Repeat with the remaining dough. Place the cookies on cookie sheet lined with parchment paper. Using your thumb press the down on the cookie. Fill the dimple with about 1 tsp of guava paste.
Bake for 20 – 25 minutes, or until light golden brown. Tranfer to cooling rack.