1½stickbutter (salted)(¾ cup [185g]) chilled, plus extra for greasing the baking tray
Mixing: In the food processor vase, combine vanilla, flour, sugar, egg, baking soda, salt, and butter.Pulse until the mix forms rice-sized granules.Chill the dough while the oven is preheated to 400 ºF [200 ºC].
Shaping: Form balls with the dough, about an inch in diameter. Place down on a greased tray (or lined) and press down to flatten to about ¼ inch thickness (about half a centimeter).
Baking: Bake in preheated oven until lightly golden (about 15-20 minutes). Please keep an eye on them because they can go from light golden to burn really fast, and – as most ovens are not really precise – the cooking time is not exact.Remove from the oven and cool to room temperature on a wire tray.
Serving and storing: Serve cooled with coffee or tea, or store in a tightly closed jar. for 24 hrs, or refrigerated for two days.
The traditional mantecadito recipe calls for vanilla, but you can try other flavors too. I particularly like rum (non-alcoholic flavoring) or almond flavoring. Feel free to experiment.