Mantecaditos (Guava Thumbprint Cookies)
Mantecaditos are Puerto Rican thumbprint cookies filled with guava or topped with sprinkles. They have a melt-in-your-mouth texture, similar to shortbread. Pair them with coffee or tea for the perfect treat!
Ingredients
Guava jam
- 16 oz guava paste
- 1 taza water
Cookie Dough
- 2 1/3 tazas all-purpose flour
- 1 taza unsalted butter, softened at room temperature
- 1 egg yolk at room temperature
- 1/3 taza granulated white sugar
- 1/3 taza light brown sugar tightly packed
- 1/2 tsp sal *if using salted butter, add just a pinch
- 1/2 tsp vainilla
- 1/2 tsp almond extract
Toppings
- 1/3 taza guava jam
- 1/4 taza rainbow nonpareils opcional
- cerezas maraschino opcional
- confectioner's sugar opcional
Instructions
Make the cookie dough
- In a large mixing bowl, mix the butter and sugar together on medium speed for about 1 minute until creamy.
- Add the egg yolk, vanilla extract, almond extract and salt, and mix until well combined. While mixing on low, gradually add in the flour a little bit at a time and mix just until combined. Scrape down the bowl as needed during mixing to ensure everything is combined evenly.
- Scoop a 1 tablespoon-sized portion of the dough and roll it into a ball.
- Place the ball on a parchment paper-lined sheet and press your thumb or the back of a 1/4 teaspoon measuring spoon into the center of the ball to create a thumbprint.
- TIP: Gently wiggle as you press to help prevent any cracks. If any cracks form, press them gently and smooth the surface. Repeat until all of the cookies have been formed.
- To form a heart shape, use your pinky finger or the handle of a small spoon to press a V shape into the balls. If the heart shape loses definition during baking, immediately press the spoon handle back into the warm cookie to redefine the shape.
- Optional: Transfer the cookies to the freezer to chill for 30 minutes. You can skip this step, but this will help keep the cookies from spreading and also improves their overall texture.
- Preheat the oven to 350℉.
- Line two large baking sheets with parchment paper.
Make the guava jam
- Add guava paste to a saucepan with water and cook over medium heat, stirring frequently until smooth.
- Remove from heat and allow to cool before placing the jam in a piping bag.
Fill the cookies
- Place the chilled cookies on the baking sheet about 2 inches apart. Fill each with about 1/2 teaspoon of jam. The thumbprints should be very full but not spilling out.
- If using cherries as a topping, cut them in half and be sure to dry them very well to prevent them from bleeding into the cookies.
- If using sprinkles as a topping, dip the dough balls into the sprinkles. No need to press the cookies.
Bake the cookies
- Bake one sheet at a time for about 12 to 15 minutes or until the edges are just starting to turn golden. Even if they don’t look fully cooked through, they will harden once cooled. You really don't want to risk burning the bottoms.
- If the heart shapes lose definition during baking, immediately press the spoon handle back into the warm cookie to redefine the shape. Pipe with a little extra jam if needed.
- Allow the cookies to cool completely on the baking sheet. Once cooled, you can sprinkle with confectioner's sugar, if desired.
- Store in an airtight container for 4-5 days. Enjoy! ¡Buen provecho!
Video
Notes
Mantecaditos Tips:
- Replace the guava jelly with your favorite flavor of jam. Seedless raspberry is a favorite!
- Try pressing chocolate kisses onto the fully baked cookies after you remove them from the oven.
- Roll the mantecaditos in holiday-themed nonpareils.
Storage Instructions:
- After baking, cool the cookies completely.
- Transfer the mantecaditos to an air-tight storage container and store at room temperature for 4-5 days.