Mantecados (Costa Rican Shortbread Cookies)

Quick details

• Prep: 15 minutes
• Bake: 15 minutes
• Cool: 20 to 30 minutes
• Yield: varies (depends on size; about 30 to 45 cookies)

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History

Mantecados are closely associated with Andalusia. Accounts place their popularity in the 16th century, when abundant pork fat from the autumn slaughter season, including the Saint Martin period in November, led people to create sweets that made the most of available ingredients.

The classic base is simple: lard, flour, and sugar, with almonds and cinnamon often added. They were brought with settlers to Costa Rica and produced with local ingredients, with different nuts and wines. They are traditional during Easter.

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Ingredients

• 700 g all-purpose flour
• 300 g lard
• 200 g powdered sugar (confectioner’s sugar, mainly for coating)
• 150 g roasted almonds, finely ground
• 50 ml sherry wine (or mora wine)
• 1/2 tsp salt

1) Toast the flour

1. Spread the flour in a baking dish or on a baking tray.
2. Toast it, stirring from time to time, until it smells nutty and turns lightly golden. Let it cool completely.
3. Mix the cooled toasted flour with the ground roasted almonds.

2) Warm the sugar + wine

1. Let the lard come to room temperature until soft.
2. In a small saucepan, combine powdered sugar (30g) , sherry wine (or dry white wine), and salt.
3. Warm gently for a couple of minutes, just until lukewarm (about 37ºC / 98ºF). Do not boil.

3) Make the dough

1. Add the room-temperature lard and mix until everything is well combined.
2. Gradually add the toasted flour and almond mixture.
3. Mix, then knead briefly by hand until you have a moldable dough.
4. Put the dough in a plastic bag or wrap and chill for 1 hour.

4) Shape and bake

1. Preheat the oven to 180ºC / 355ºF.
2. Place the dough between two sheets of plastic film and roll to about 1 cm thickness.
3. Cut circles with a small glass or cookie cutter and place on a baking tray lined with parchment.
4. Bake for about 15 minutes, just until the cookies look set and dry. Avoid browning.

5) Cool and finish

1. Let the cookies cool completely before handling.
2. Dust generously with powdered sugar before serving.

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Serving ideas

• Serve with coffee or hot chocolate.
• Wrap individually for gifts or class tastings.

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Notes

• Warm the sugar + wine mixture gently. You only want it lukewarm (about 37ºC / 98ºF), not hot.
• Chilling the dough for 1 hour helps it roll and cut cleanly.
• These cookies should stay pale and tender; avoid overbaking.
• If the dough feels too dry to shape, add a very small splash more sherry.
• A popular way of doing these „Mantecados“ includes cutting the dough in long strips and baking them as rings.