Mantecaditos con Guayaba

about 18-24 cookies

  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter
  • 1/2 cup shortening
  • 1 egg yolk
  • 1 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 cup guava paste, diced

Preheat the oven to 350 F. Cream sugar, shortening and butter in a large bowl. Mix in egg yolk and almond extract.  Blend in the flour a little at a time, until well combined and chunky. Shape a tablespoon of dough into a ball. Repeat with the remaining dough. Place the cookies on cookie sheet lined with parchment paper.  Using your thumb press the down on the cookie.  Fill the dimple with about 1 tsp of guava paste.

Bake for 20 – 25 minutes, or until light golden brown.  Tranfer to cooling rack.


"Mantecaditos" are the epitome of guilty pleasure when it comes to baked goods. They are so addictive! I usually start of with one trying to have self control but usually fail and end up coming for more! These delicious baked goods resemble a cookie in terms of its texture and they are very common in Puerto Rico.

Here I leave you with the recipe, let me know if you try the recipe!


1/2 cup butter
1/2 cup vegetable shortening, cold
1/2 cup sugar
1 teaspoon almond extract
2 1/4 cup all purpose flour

1. Preheat oven at 350 degrees. Do not grease cookie sheet.
2. In a large bowl softened butter and shortening. Add sugar little by little. Add almond extract and mix well.
3. Add all purpose flour and mix until blended. Do not over mix.
4. Take the mixture with a small spoon and create little balls using your hands.
5. Place them in the cookie sheet and press lightly with the finger. Bake for about 20- 25 minutes or until golden. 



This was the longest cookie baking process. EVER. But, the results were the best so far. In order to make an epic cookie post, I thought it would be a great idea to try a failure-proof Mantecadito cookie recipe from my mother’s cook book by Dora R. De Romano, Cocine Conmigo. Of course, Julia was totally on board! This book has been with us for years and years and has some of the best recipes that have helped us through the holidays. Since the recipe is in Spanish, I will try to synthesize/translate as best as I can!

Mantecaditos are considered a classic in Puerto Rican culture and are the equivalent of an almond-sugar cookie here in the states. They are deliciously sweet and can be decorated several different ways. I personally like the sprinkles because it gives them more of a playful, colourful look. Julia and I decided to make them with unbleached wheat flour to win back some karma Earth points from some of the other sinful ingredients involved with the recipe.

1/2 lb shortening
1/2 lb of butter
1 3/4 cups of sugar
1 tablespoon almond extract
4 egg yolks
1/2 teaspoon of salt
6 cups of all purpose or wheat flour
Makes: a shitton of cookies.


1. Soften the shortening and butter with a wooden spoon in a large bowl. This is the tricky messy part. If you have ever used shortening, you know it’s slippery and impossible to wash off. Next, add the almond extract, egg yolks, and salt into the mix and beat. In another bowl, join the sugar and flour together and then sift them onto another bowl.

2. Once the sugar and flour have been sifted, add these slowly, cup by cup, onto the mix and beat. The mix should be relatively grainy and dry. Proceed mixing with wooden spoon until the mix looks evened out.

3. Finally, start clumping the mix into little balls about 3/4” in diameter (or just eyeball it). The recipe has more precise steps on how to roll up the dough and cut it into bits and what not but it is not necessary. Just get your hands all up in it! This is the best part! Using your knuckles, press down on each ball to flatten it and leave an impression and add into it whatever topping you desire. Then, place them on top of ungreased aluminum foil on a baking sheet. Bake in oven at 325 degrees, about 7” from the fire, for 20-25 minutes.

They look like they were effortlessly done, but in fact, we spent about six hours between gossiping, grocery shopping, not eating McDonald’s french fries, sifting dough with tea strainers, and, oh yeah, accidentally dumping a whole cup of sugar into the wrong mix. (My bad). Yes, we also sat there picking up little clumps of dough and sifting them with tea strainers and another sifting scoop like a couple of dumb cat ladies scooping out cat poop. We finally decided to ditch the method and made another trip to Wal Mart at 12 am to buy a sifter.

Our cookie making experience was also thwarted by various photobooth shoots and general shenannigans, like getting that slippery cum-like shortening mix all over my camera to take pictures of ourselves. Luckily, Julia’s momma helped us when we got back and we sped up the process. She really mixed in that cookie dough!

While waiting for cookies to bake:

The cookies were so delicious and I highly recommend using the wheat flour instead of regular, bleached flour. The flavors in the cookie are nostalgically spot-on and the insides are super moist (that’s what she said). They did not take long to bake or spread out too much while baking. You can choose to make bigger or smaller portions. The smaller portions are great for wrapping in fancy paper and giving them out to friends on special occasions!