Yeah, I know, this is not exactly the “typical” recipe, however, by now you know that I develop my own style of flavors in most of my recipes. For this one, instead of lard or vegetable shortening, I used unsalted butter, also, I used Amaretto Liquor and Almond extract and top them with grape jelly and guava paste. Finally, I like them crunchy golden brown, not pale.
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $5.12 or .21 cents per cookie
Difficulty Level: Easy
Allergens, Other: UNFORTUNATELY, NOT GF, PL. USE GF FLOUR INSTEAD
Servings: 20 Mantecaditos
1 1/2 stick of unsalted butter, at room temperature ($1.97)
2/3 cup organic white sugar (.40)
1 egg (.15)
1 3/4 cups all-purpose flour ($1.15)
1/2 teaspoon of salt (.10),
½ tsp. baking powder (.15)
1 teaspoon Amaretto (.50),
1 tsp. Pure Almond Extract (.20)
1/3 cup of Guava Paste and/or Grape Jelly (.50)
Preheat your oven at 350 degrees and use parchment or a silicone mat over a cookie sheet.
Cream the butter and sugar, when soft and light in color, add the egg and beat well. Set aside.
In a separate bowl mix the flour, salt and baking powder, whisk to combine.
Add the flour mixture to the butter mixture, mix well, then add the Amaretto and Almond extract.
Mix all to combine, do not over mix. With a small ice cream scoop, scoop small balls in the palm of your WET hand and press a dent in the center to fill with guava.
Next, place the balls in the baking sheet, spacing them about an inch, since they will expand.
Bake for about 15 minutes, (depending on your oven calibration), I would check for color after 10 minutes to make sure they are cooked, golden brown and not burnt.
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.