Almond Shortbread Cookies Mantecaditos Recipes

ALMOND SHORTBREAD COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
• Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

MANTECADITOS-ALMONDS SHORTBREAD COOKIES

Steps:

• Place your oven rack in the middle on your oven and preheat to 350°.
• In a medium bowl combine flour and nutmeg-set aside.
• In a large bowl beat butter, shortening and extracts and beat until smooth.
• Gradually add sugar and cream.
• Blend in flour-dough should be slightly moist.
• Using teaspoons and not your hands form into balls.
• Place on ungreased cookie sheet and press down slightly.
• Cut each cherry into 8 pieces and place a sliver on each cookie.
• Bake for 20 minutes and cool on a rack.