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.Tags: Mantecado Cookie