Mantecaditos Puerto Rican Cookies

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If you are ever lucky enough to visit this enchanted island, I suggest you ask the locals which is the best bakery, and try absolutely everything they have. Puerto Rican bakeries are magnificent. They’re pastry wonderlands filled with secrets and family recipes. If only I could get the recipe of bizocho de novia! These cookies are a traditional Puerto Rican cookie that tastes AMAZING. They’re called Mantecaditos which roughly translates to tiny ice creams. How can a cookie taste bad if it’s associated with ice cream? Well, it cannot. These cookies are the bombdiggity.

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Ingredients
2 c of all-purpose flour
1 tsp of almond extract
3/8 c of sugar
1/2 c of Crisco
1/2 c of butter
2 large egg yolks
Sprinkels
Optional: 1-2 drops of yellow food coloring

1. Preheat the oven to 350 degrees. These cookies like a tropical setting. They were raised on a tropical island. They will refuse to bake if they’re needs are not met. Please, don’t provoke them. Hispanics are known for their fiery attitudes.

2. In a mixer or bowl, cream together the Crisco, butter, and sugar. The butter and sugar do not like Crisco. They’ve heard that it’s rather unhealthy and would prefer to not associate themselves with such an odd ingredient. I suggest you explain to the sugar and butter that Crisco is just different and that they should all get along. All the ingredients share a common goal and the Crisco is a valid player.

3. Once you’ve dealt with the Crisco debacle, add the almond extract, eggs, and the flour. Not all at once, of course. You’ll want to add the almond extract first, mix a bit, and one egg for each cup of flour.  The eggs are quite temperamental so don’t over mix. They might make your cookies taste off because you’ve made the eggs bitter. Apologizing won’t fix the batter, be kind to your eggs.

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4.  After the ingredients are all well mixed, the dough will take the perfect cookie dough form. It will be soft but not sticky and will be easy to mold. The time for baking has arrived. The cookie dough is now prepared and ready to be molded into cookies. I rolled mine into about 1 inch balls and then pressed down on the center. This makes the sprinkles stick, you could also just roll the top of the cookies in the sprinkles but I didn’t think that far ahead. Learn from my mistakes.

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5. Bake these cookies anywhere from 8-12 minutes. Keep an eye on them and baking time will vary depending on the cookies size. It took mine about 10-12 minutes to bake.

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23 thoughts on “Mantecaditos Puerto Rican Cookies

  1. Good day Melisa, In November 11, 2012 you posted another recipe for the polvorones. Is this an updated recipe or they are different article?

    1. It’s the same one. I had transferred my original site to this one and those recipes were meant to be hidden. They were but I guess they became unhidden somehow.

    2. Oh, sorry! This recipe is different. I was answering from my phone and the app doesn’t really show much or I must have missed it. These are Mantecaditos not Polvorones, so yes they are different recipes.

    1. I’m back! I’ve been trying to balance doing my Masters with pretty much everything else. It’s been a tough ride. Happy Holidays to you too, Sam! I can’t wait to catch up with you and your delicious blog!

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