ñMy first job was in a bakery. It was a family own bakery where almost all my cousins worked in at some point or another. Some of my most memorable cookies are the grajeas, some people know then as mantecaditos. For others sprinkle cookies will do.
The beauty of these cookies is its versatility. Not in the cookie dough, but in the topping. There are dozens of sprinkle colors available and the combinations are endless. For these Fall season I got together a combination of orange and yellow sprinkles and topped others with beautiful orange sugar crystals. Beautiful and delicious.
Here’s how I made them.
- 1/2 cup Butter, room temperature
- 1/2 cup Vegetable Shortening
- 1/2 cup Sugar
- 1/2 teaspoon Almond Extract
- 1/2 teaspoon Vanilla Extract
- 2 1/4 cups Flour
- 1 teaspoon Orange Food Coloring
- Heat oven to 350 degrees.
- In a medium bowl or electric mixer cream the butter, shortening and sugar until smooth.
- Add the almond and vanilla extracts.
- Mix in the flour a little at a time.
- Add the orange food coloring. I use a teaspoon, but you can add more or less.Tip: You can make this cookies with any other color or no color at all.
- Using a small ice cream scoop out dough.
- Flatten out each ball using your hands, top with the sprinkles and put on the baking sheet. Leave some space between the cookies for spreading while baking.
- Bake for 20-25 minutes or until they are a light golden color.
- Cool on a wire rack.
Now, that you know how easy they are to make you are probably thinking of color combinations for other holidays. Any ideas where you can personalize these lovely sprinkle grajeas (or mantecaditos)?