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Almond Shortbread Cookies (Mantecaditos)
These simple, but heavenly, almond butter cookies are traditional
Puerto Rican Christmas cookies - they are as common and popular as
chocolate chip cookies are in the States. They make wonderful
Christmas gifts that everyone will enjoy!
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What You'll Need:
2 1/4 cups all-purpose flour
3/4 cups butter
1 1/2 teaspoons almond extract
1/2 cup sugar
1/4 teaspoon ground nutmeg
1/4 cup vegetable shortening
1/2 teaspoon vanilla extract
5 each Maraschino cherries
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MAKES: 20 (2 cookie) servings
PREP: 25 minutes
COOK: 20 minutes
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1. Place oven rack in middle position of the oven. Preheat oven to 350
degrees.
2. In a medium bowl, combine flour and nutmeg; set aside. In a large
bowl, beat butter, shortening and extracts with an electric mixer
until smooth. Gradually add sugar to butter mixture and cream until
mixture is light. Blend in flour mixture. Dough should be slightly
moist. If dough looks dry, sprinkle with water and work into dough. If
dough is sticky, sprinkle with additional flour.
3. Spoon dough by teaspoons and form into balls. Place on an ungreased
baking sheet. Gently press each ball with palm of hand to form cookie.
4. Cut each cherry into 8 pieces. Garnish with a cherry piece placed
in the center of each cookie.
5. Bake 20 minutes or until golden. Cool cookies on a wire rack.
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