Mantecado Cookie Recipe
The mantecado cookie recipe comes from Cuba and its Spanish translation means "ice cream", as these almond and lemon shortbread cookies will melt in your mouth!
2 sticks (1 cup) salted butter, softened
1 cup granulated sugar
2 cups all-purpose flour
1/2 cup blanched almonds, finely ground
1 tablespoon grated lemon peel
1 beaten egg
1 teaspoon water
2-inch round cookie cutter
Step 1: In a large bowl, beat butter with an electric mixer set on medium speed.
Step 2: Add sugar, beat until combined.
Step 3: Gradually beat in flour until combined.
Step 4: Stir in ground almonds and lemon peel.
Step 5: Divide dough onto 3 portions, wrap each portion with plastic wrap. Refrigerate for 1 hour.
Step 6: Preheat oven to 350 degrees F.
Step 7: Lightly flour a workspace and rolling pin. Roll out dough to 1/4 inch thickness.
Step 8: Using a floured 2-inch round cookie cutter, cut dough and place 1 inch apart on an ungreased cookie sheet. Repeat process for remaining portions of dough.
Step 9: In a small bowl, beat egg and water together; brush over tops of cookies.
Step 10: Bake for 8-10 minutes or until edges are lightly browned. Let stand on cookie sheet for 2 minutes before transferring to cooling surface.
Makes 60 cookies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more wedding and ethnic cookie recipes look here.
Try these similar recipes.
Almond Bliss Cookies
Crunchy Macaroon Cookies
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