Recipe of Homemade Easy Almond shortbread cookies (Mantecaditos de almendra)
Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, easy almond shortbread cookies (mantecaditos de almendra). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Mix flour and nutmeg in medium bowl. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Here is how you cook it. Great recipe for Easy Almond shortbread cookies (Mantecaditos de almendra).
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook easy almond shortbread cookies (mantecaditos de almendra) using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Easy Almond shortbread cookies (Mantecaditos de almendra):
- Take 2 1/4 cup all-purpose flour
- Prepare 1/2 cup sugar
- Get 1/2 cup crisco shortening
- Take 1/2 cup unsalted butter
- Take 1 tsp almond extract
- Take nonpareil sprinkles
Mantecados de Almendra (Spanish almond shortbread) These sweet, crumbly almond delicacies might be traditionally served at Christmas, but they are so good to eat at any time of the year. These biscuits have a wonderful flavour of almonds and vanilla. Directions In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract.
Instructions to make Easy Almond shortbread cookies (Mantecaditos de almendra):
- 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.
Directions 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. Line a cookie sheet with a silicone mat or parchment paper, or use an ungreased cookie pan. Stir in almond extract, salt and flour until well combined.
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