Good morning! Hope you have a great Friday and an even better weekend ahead. I’ll be going to Ryan’s family Christmas this weekend and I’m quite excited about that. Also, my mom-in-law and I are going to be baking some cookies this weekend, since we weren’t able to when we originally planned.
Speaking of cookies, today I have a fun recipe for you to try. It’s a thumbprint cookie, but the Puerto Rican version we call Mantecaditos. The name comes from ‘manteca’ which is the Spanish for shortening.
First up, you want to cream 1/2 cup of shortening (you have to go with the Crisco brand it’s the best) and 1/2 cup of unsalted butter at room temperature.
Then you add 1 cup of sugar, 2 egg yolks, 1 Tablespoon of rum, 1/2 teaspoon almond extract and mix well. Finally, slowly add 2 1/2 cups of flour. By the end, the mix should be so thick that you need to finish mixing by hand. It’s kinda crumbly, which is OK.
Next up, shape the dough into 1 inch balls, place on parchment paper lined baking sheet and press down with thumb, hence the thumbprint name.
Finally, top with sprinkles, jelly of guava paste (the PuertoRican way).
Bake in a 250 degree preheated oven until golden, about 12 minutes. You don’t want to let them actually get brown because they’ll harden once the cool.
This are super good and addicting. The almond flavor in them makes them finger-licking good!
Have a good weekend!
- 1/2 cup Crisco
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 egg yolks
- 1 Tbsp rum
- 1/2 tsp almond extract
- 2 1/2 cups flour
- sprinkles or garnish of choice
- Preheat oven to 350 and line baking sheets with parchment paper.
- Cream butter and Crisco.
- Add sugar, egg yolks, rum and almond extract. Mix until combined.
- Add flour and finish mixing by hand.
- Roll into 1 inch balls and place in baking sheets. Press with thumb and fill with garnish.
- Bake for 12-15 minutes until slightly golden. Let cool and enjoy!