Easy Almond shortbread cookies (Mantecaditos de almendra). Mix the crisco shortening, butter, sugar and almond extract. Then add the flour a little at a time. Mix flour and nutmeg in medium bowl.
Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough. In a medium bowl combine flour and nutmeg-set aside. nuts-bout-chocolates.blogspot.com - You can cook Easy Almond shortbread cookies (Mantecaditos de almendra) using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Easy Almond shortbread cookies (Mantecaditos de almendra)
- It's of all-purpose flour.
- Prepare of sugar.
- Prepare of crisco shortening.
- You need of unsalted butter.
- It's of almond extract.
- It's of nonpareil sprinkles.
In a large bowl beat butter, shortening and extracts and beat until smooth. How to Make Easy Almond Shortbread Cookies First, I mix flour and sugar in a big mixing bowl. Then I add pure almond extract and mix with a spoon. I add room temperature cubed butter and cut the butter into the flour mixture with a fork.
Easy Almond shortbread cookies (Mantecaditos de almendra) instructions
- Preheat oven to 375..
- Mix the crisco shortening, butter, sugar and almond extract..
- Then add the flour a little at a time. Keep mixing until a firm dough is form..
- Take the dough, form small balls..
- Place the small balls on an ungreased cookie sheet and press the center with your thumb to make a small dent. Place nonpareil sprinkles in the center of the cookie..
- Bake for 15 to 20 minutes until golden brown..
This recipe is adapted from the Puerto Rican Cookery cookbook by Carmen Valldejuli. This is the definitive cookbook on Puerto Rican cuisine and every cook should have one (along with a caldero)!. They are not strictly Puerto Rican cookies. Cream sugar, shortening and butter in a large bowl. Mix in egg yolk and almond extract.
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