ARE THESE MANTECADITOS? POLVORONES? OR MEXICAN WEDDING COOKIES? BASICALLY THE ANSWER IS ALL OF THEM! SMILE

I think that maybe every Latin American country have a variation of these cookies. In Puerto Rico, we make a dent in the middle and place a tiny piece of Guava. Today, I decided to give my own twist by using M&M’s instead of guava and flatten them to make what I call my “My Mantecadito and Chocolate Cookies”. You can make a ton of them in no time and you only need a handful of ingredients. I like them super crunchy in the bottom, so no, they are not burnt, I like them that way, smile. All I can tell you is that they are sooooo good!
 
Approximate Prep and Cooking Time: 35 MINUTES
Approximate Cost: $5.51 or .35 cents per cookie
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 16
 
POLVORONES OR MANTECADITOS INGREDIENTS
1 stick of butter, softened ($1.25)
½ cup powdered sugar (.50)
1 cup flour, sifted (.60)
1 egg yolk (.16)
1 teaspoon vanilla (or you can use almond extract) ($2.00)
½ cup of M&M’s ($1.00)
 
DIRECTIONS
Cream the butter and slowly add the sugar, beating until fluffy.
Beat in the egg yolk. Add the flour and vanilla, mixing well.
Chill the dough for at least 1 hour in the refrigerator.
Preheat the oven to 350F. Shape the dough into 1″ balls with your hands, and place on a lightly greased or silicon placemat for cookie sheets.
Gently press the center of each cookie, add 3 M&M in each cookie. (Or you can either add guava paste or guava jelly, sprinkles or just leave them plain.
Bake for 12-15 minutes. Cookie won’t take on much color on top, but will be golden brown on the bottom. Transfer to a cooling rack to cool completely.
If desired, sprinkle cookies with powdered sugar.