When I decided to join this International Cookie Exchange, hosted by Sarah of Curious Cuisiniere and Camilla of Culinary Adventures with Camilla, I first thought of doing a Polish cookie. I had my mom in town for a couple of weeks after the birth of my baby boy so going Polish was a no-brainer. Turns out that particular cookie was already claimed. (I shared my Kolaczki last weekend.)
I decided to then search for a recipe from my dad’s side – the Dominican Republic. The only thing I could find was a coconut cookie which was off limits to me. My dad spent his high school years in Puerto Rico so I figured I’d search for some Puerto Rican cookies instead. There were a few more varieties available and I was drawn towards mantecaditos.
But which version? I found a couple of recipes that used almond flour or ground almonds, but the recipe that used all-purpose flour and almond extract definitely won out; hey, no need to hit the grocery store!
These cookies were familiar, though I’d never had them before. The flaky cookie reminded me almost of a shortbread and almond extract flavor really came through the buttery cookie. My little man really liked these cookies – he was standing at the counter begging for more.
My mom and I thought baking cookies would be a fun way to get my little man involved in the kitchen. I brought his little table into the kitchen, gave him a little cookie dough, and a small bowl of sprinkles. To say he made a mess was an understatement, but he was happy and “contained” throughout the entire baking process.
- 1/2 C vegetable shortening
- 1 stick butter, softened
- 3/8 C sugar
- 1 tsp almond extract
- 2 large egg yolks
- 2 C flour
- Preheat oven to 350 degrees F. Lightly grease a baking sheet.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter, shortening, and sugar until combined. Add the almond extract. Alternate adding the egg yolks and flour, mixing until combined.
- Roll dough into balls and press flat and create a well. Pour sprinkles in the well.
- Bake 8 – 12 minutes.
*This recipe is adapted from Melisa at http://warmtoastymuffins.com/2013/10/23/mantecaditos-puerto-rican-cookies/*
- From Chile: Tortillas and Honey – Alfajores
- From Denmark: Caroline’s Cooking – Brunkager (Danish Christmas cookies)
- From the Dominican Republic: The Petit Gourmet – Deditos de novia
- From Germany: Cosmopolitan Cornbread – Spritzgeback (Butter Cookies)
- From Greece: Tara’s Multicultural Table – Kourambiethes
- From Indonesia: Brunch with Joy – Katte Tong (Cat’s Tongue Cookies)
- From Italy: Eat Picks – Cujidatta
- From the Netherlands: Curious Cuisiniere – Dutch Speculoos Cookies
- From Poland: A Day in the Life on the Farm – Kolatczki
- From Puerto Rico: Sew You Think You Can Cook – Mantecaditos
- From Sweden: Culinary Adventures with Camilla – Sju Sorters Kakor, a Traditional Swedish Cookie Platter
- From Vietnam: I’m Not the Nanny – Vietnamese Ice Coffee Cookies
You can follow along on Twitter with the hashtag #IntnlCookies, and you can find these great recipes and more cookies from around the world on the International Cookie Exchange Pinterest Board.