Chocolate “Mantecaditos” (Puerto Rican Shortbread Cookies)

Chocolate “Mantecaditos” (Puerto Rican Shortbread Cookies)

Prep time: 30 minutes


½ cup butter

½ cup vegetable shortening

¾ cup sugar

2 egg yolks

1 tsp vanilla

2 cups all-purpose flour

½ cup Cortés Sugar-Free Cocoa

Seedless strawberry jam


  1. Preheat the oven to 350 °F. Line two cookie trays with parchment paper.
  2. Sift the flour and the Cortés Sugar-Free Cocoa.
  3. In a mixer bowl, mix well the butter, shortening, sugar, egg yolks, and vanilla until creamy.
  4. Gradually add the flour and cocoa mixture.
  5. Form 1-tbsp balls of dough and distribute them on the trays.
  6. Use a spoon to lightly press the center of each ball.
  7. Spoon some seedless strawberry jam on the center of each cookie.
  8. Bake for 9 to 10 minutes.
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