Polvorones O Mantecaditos Recipe 375 Recipes

MANTECADITOS (PUERTO RICAN THUMBPRINT COOKIES)

Steps:

• Preheat the oven to 350 degrees F. Combine the shortening, butter and sugar in a bowl. Blend with an electric mixer or wooden spoon until the mixture is fluffy.
• Add the egg yolks, almond extract, and salt. Mix thoroughly to combine.
• Slowly incorporate the flour into the shortening/butter mixture. If the dough is too sticky, add more flour, 1/4 cup at a time.
• Divide dough into small balls, about 1 ½ teaspoons each.
• Create an indent in each cookie with your thumb.
• Add a small cube of guava jelly or paste (about 1/4 teaspoon). Top with nonpareil sprinkles.
• Bake for 15-20 minutes at 350 degrees F or until edges are golden.
• Cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.

POLVORONES

Steps:

• In an electric mixer fitted with the paddle attachment, beat the butter at medium speed for about 1 minute. Gradually add the confectioners' sugar and increase the speed to medium-high. Occasionally stopping to scrape down the sides with a rubber spatula, continue to beat until it is pale and fluffy, an additional 4 to 5 minutes. Add the vanilla extract and orange zest.
• Sift together the flour, spices and salt, then blend with the almond meal. Add this to the creamed butter all at once, then stir with a wooden spoon or spatula for a couple of turns. Return the bowl to the stand and mix on the lowest speed until the flour is just incorporated without over-mixing. Turn out the dough onto a large piece of plastic wrap, push together to form a large flat disc, and wrap well. Refrigerate until very firm, at least 2 hours or overnight.
• Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick liner.
• Scoop out the dough in tablespoons, roll into a ball and place on the cookie sheets, about 2 inches apart. Using a small spoon dipped in flour, press down on each ball so it forms a round disc about 1/2-inch thick. The dough will be fragile but if it cracks or the dough falls apart it can be gently pressed together or reshaped. Repeat with remaining dough.
• Bake the cookies until the edges are lightly golden, though the tops will still be pale, 14 to 18 minutes. Remove from the oven and while still warm, sprinkle generously with confectioners' sugar. Using a spatula, carefully remove the cookies and lay out on a cooling rack.

POLVORONES (MEXICAN WEDDING COOKIES)

Steps:

• Put 1/2 cup of the walnuts and the salt in a food processor and pulse until finely ground. Roughly chop the remaining 1 cup walnuts.
• Position two oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
• Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 3 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
• Put the confectioners' sugar in a large bowl.
• Working with half of the chilled dough at a time and keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.
• Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. The cookies can be prepared up to 2 days ahead. Once cooled, store them in an airtight container. You need to make sure they are cooled before storing them, otherwise they will get soggy. Sift additional powdered sugar and cinnamon over the cookies if desired before serving.

MANTECADITOS RECIPE (PUERTO RICAN COOKIES)

Steps:

• Preheat the oven to 350 degrees. Line a baking pan with parchment paper and set it aside.
• Beat the butter, shortening, sugar, and vanilla extract until light and fluffy in a bowl.
• Add the flour, and with the help of a spatula, mix until incorporated. The dough will resemble coarse sand.
• With the help of a cookie scoop, shape the cookies. Place on the prepared baking pan and press in the middle to create a little indenture for the jam.
• Fill the indenture with jam and take it to the oven.
• Bake for 18 to 20 minutes or until done.

ALMOND SHORTBREAD COOKIES (MANTECADITOS)

Steps:

• 1. Preheat oven to 350 degrees F. Mix flour and nutmeg in medium bowl. Set aside. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.
• 2. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie.
• 3. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

POLVORONES O MANTECADITOS RECIPE - (3.7/5)

Steps:

• Procedimiento: Calienta el horno a 350 F. (375 F) Mezcla la manteca (Crisco), el azúcar y la vainilla hasta que quede cremoso. Añade la harina poco a poco haste que la masa este firme. Usando tus manos, forma bolitas con aproximadamente una cucharada de masa. Presiona el centro de cada bolita y coloca en el centro de cada mantecadito grageas. (opcional) Coloca en una bandeja de hornear dejando un espacio de 1" entre un polvorón y otro. Horneas por alrededor de 20-25 minutos o hasta que estén dorados. *Alternativa - en vez de usar 1 taza de manteca, puedes utilizar 1/2 taza de manteca y 1/2 taza de mantequilla.

POLVORONES FROM PUERTO RICO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Combine shortening and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and beat until fluffy. Mix in egg, egg yolk, vanilla, and almond extract.
• Add flour, 1 cup at a time, until completely mixed; the dough should be stiff and able to hold its shape when formed into a ball. If this consistency is not achieved, add a little more flour.
• Make 1-inch balls of dough and place 1 inch apart on the prepared cookie sheet. Use your finger to make small indentations in the middle of each cookie and fill it with a cube of guava paste.
• Bake in the preheated oven until light golden on the bottom, about 15 minutes; do not overcook. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat with remaining batter.

MANTECADITOS - PUERTO RICAN SHORTBREAD COOKIES RECIPE - (4.1/5)

Steps:

• Preheat oven to 350ºF (180ºC). Line an un-greased cookie sheet with parchment paper (optional). With a hand or stand mixer, cream butter and shortening until creamy and well combined (about 2 minutes). Add sugar and mix till creamy and fluffy (about 1 minute). Add the pinch of salt, vanilla and almond extract. Mix to combine. With mixer on medium-low, mix in the flour by ¼ cup. The mixture will look coarse and that's what we want! Take a tablespoon of the cookie dough and form it into a ball and place it on the cookie sheet. With your thumb, press on the cookie to flatten it slightly and create a little "well." Don't worry if they crack on the sides, they will turn out pretty. In the little well, drop a piece of guava or sprinkles. Bake in the oven for 10 to 12 minutes. After 10 minutes, check the cookies for doneness. The cookies will not brown on top, but the sides will get golden brown and that's what you want. Place them on a cooling rack for 5 to 10 minutes.

POLVARONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat white sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Mix in almond extract. Add flour in batches, kneading the dough to thoroughly combine.
• Roll dough into walnut-size balls and place 2 inches apart onto baking sheets. Make a well in each cookie with a wooden spoon handle. Sprinkle colored sugar, sprinkles, and guava paste into the wells.
• Bake in the preheated oven until lightly golden, 16 to 20 minutes.