Mantecaditos Almonds Shortbread Cookies
Delight your taste buds with these melt-in-your-mouth Mantecaditos Almonds Shortbread Cookies, a heavenly fusion of buttery shortbread and delicate almond flavors! Perfectly crisp yet tender, these Puerto Rican-inspired treats combine all-purpose and almond flour for a subtly nutty texture, while hints of vanilla and almond extracts infuse every bite with aromatic richness. Topped with optional maraschino cherries for a pop of festive color, these cookies take just 15 minutes to prep and bake to golden perfection in under 12 minutes. Whether you're celebrating a special occasion or simply indulging your sweet tooth, these easy-to-make cookies make the ideal crowd-pleaser. Store them in an airtight container for a week's worth of buttery bliss!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 2 cups all-purpose flour
- 0.5 cup almond flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup maraschino cherries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and almond extract to the butter mixture and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed until the dough comes together. Be sure not to overmix.
Scoop a tablespoon of dough and roll it into a ball. Place the dough ball onto the prepared baking sheet. Repeat until all the dough is used, spacing the cookies about 2 inches apart.
If desired, gently press a small piece of maraschino cherry into the center of each dough ball for decoration.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges just start to turn golden. Be careful not to overbake, as mantecaditos should remain light in color.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! These cookies can be stored in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 366.3 g | 133% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 171.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 307 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
