Easy Puerto Rican Polvorones Recipe | Shortbread Cookies/Mantecaditos
Looking for the perfect cookies for Santa or just a Friday night? These Puerto Rican shortbread cookies will warm your soul and make you feel at home with each bite.
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.