Easy Puerto Rican Mantecaditos Recipe | Shortbread Cookies
Looking for the perfect cookies for Santa or just a Friday night? These Puerto Rican Polvorones (shortbread cookies) will warm your soul and make you feel at home as they melt in your mouth with each bite.
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Jump to RecipeWhat are Puerto Rican Polvorones or Mantecaditos?
Polvorones or mantecaditos, as we know them in Puerto Rico are originally from Spain. They originated in a small place called Estepa in Seville in the 19th century, and they were made from leftover lard from the pigs. Lard in Spanish is Manteca, hence the name “mantecaditos.” It did not take long for these delicious cookies to gain tons of popularity and eventually make their way through Europe and Latin America.
These mantecaditos are typically a Christmas or holiday cookie. They crumble in your mouth and their appearance makes them the perfect festive cookies. While they go by different names, in Puerto Rico they are know by both “Polvorones” and “Mantecaditos,” and can be found in many bakeries. My mom says that back in the day, they would teach them how to make them at school. Imagine having the wonderful opportunity of making and eating these with your classmates on a regular school day. Lucky them!
What You Need.
As far as equipment, you need:
- Electric Mixer
- Sheet pan
- Parchment paper
- Wire rack for cooling
You also need the following simple ingredients:
- Multipurpose flour
- Unsalted butter
- Almond extract
- White granulated sugar
- Lard or vegetable shortening
- Filling of your choice: sprinkles, guava, maraschino cherries, or your favorite jam.
Things to note.
Traditionally, these Puerto Rican polvorones are filled with sprinkles (or nonpareils) and guava paste. However, you are free to use your favorite jam/preserves for this recipe. They will come out delicious regardless! Also, if you do not have almond extract or there is an allergy in your family, you can substitute it with vanilla extract and double the amount to two teaspoons instead of one. Lastly, while these are the perfect cookies for holiday season cookie-making and decorating or to leave out for Santa, these are still ideal for a cozy night any time, especially Friday night baking with the kiddos. 😊
Buon appetito!
I hope you enjoyed this Puerto Rican polvorones recipe, and it becomes a baking staple in your home. They really have a way to warm your soul and make you feel at home with each bite. Any leftover cookies can be stored in an airtight bag or container at room temperature for three to five days. Remember to try them with milk, a traditional Puerto Rican hot cocoa, or freshly brewed café con leche. Feel free to share it with loved ones so they can love them, too!
¡Buen provecho from The Happy Wookiee!
Easy Puerto Rican Polvorones Recipe | Shortbread Cookies/Mantecaditos
Equipment
- 1 Electric Mixer
- Sheet Pan
- Parchment Paper
- Wire rack for cooling
Ingredients
- 2 1/4 cups multipurpose flour
- 1/2 cup unsalted butter softened (room temperature)
- 1 tsp almond extract*
- 1/2 cup granulated sugar
- 1/2 cup lard or vegetable shortening
- Sprinkles, guava jelly (or paste), maraschino cherries, or jam for the filling.
Instructions
- In a large bowl, mix butter and shortening unti lit has a creamy texture.
- Add granulated sugar and almond extract to the butter mixture, then mix for a few minutes, until it is fluffy looking.
- Slowly add your cups of flour until dough forms and it has a crumbly texture. Having the right consistency will make all the difference in the result.
- Shape the dough into a ball and wrap it in plastic wrap. Chill for 1-24 hours (optional*).
- Once you have the chilled dough, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cut the dough into two or four sections (depending on how many cookies you want to bake right away). Divide each section into small balls by taking about 1 tablespoon of dough and rolling it in your hands.
- Indent each cookie with your thumb or the back of a teaspoon.
- Once placed on the ungreased cookie sheet, fill the center of the cookie with sprinkles, guava paste or jam of your preference.
- Place the baking pan in the preheated oven and bake for 15-20 minutes, or until the edges are slightly golden brown.
- Allow them to cool for 3-5 minutes, then move them to a wire rack to cool completely.
- Serve these perfect cookies with a cup of milk, hot chocolate, or a freshly brewed café con leche.
- ¡Buen provecho from The Happy Wookiee!
Notes
- If you do not have almond extract or there is an allergy in your family, you can substitute it with vanilla extract and double the amount.
- You can skip chilling the dough if you are in a hurry. However, I highly recommend chilling it as it helps the cookies retain their shape while baking, and it really enhances the flavor.
- Any leftover cookies can be stored in an airtight bag or container at room temperature for three to five days.
