A melt-in-your-mouth Andalucian treat
Add mantecados to your holiday sweets repertoire
Hola, friends! Are you staying warm enough? Still doing your holiday shopping? Or are you taking a break between Thanksgiving and when things pick up again?
However you celebrate this time of year, I think it’s a good time to reflect. It’s easy to get caught up in the season—the fun parts, of course, but also it’s possible to put too much pressure on yourself and forget what this time is really supposed to be about…slowing down and spending time with people you love, celebrating old traditions and creating new ones, and leading with warmth and kindness.
One great way to slow down—with the benefit of having something delicious to give your neighbors—is baking. Today I want to share with you a recipe for mantecados, a type of Spanish sweet, similar to shortbread, that’s easy to make and will melt in your mouth. “Manteca” in Spanish means lard, a key ingredient in mantecados. This recipe calls for pork lard, which you should be able to find at any Latin market. If you can’t find it, or prefer to make them vegetarian you can substitute butter, though the taste won’t be the same.
Mantecados were probably originally baked by nuns in the 1500’s, and have become a popular holiday treat around the whole country. Many people will buy a tin of them to share with family and visitors throughout December, but some people—mostly in the South—still make them the traditional way.
Serve them with a little Cava or sweet wine or PX sherry, and don’t forget to save a few for “Santa”...I won’t tell anyone!
Mantecados para Navidad
Makes 14