Shortening Cookies - Mantecaditos
These are one of my favorite cookies. They are very easy to make with a subtle flavor and delicious. A "domino" cookie! You can't eat just one. Bake them until the edges are just turning brown. I use Spectrum brand non-hydrogenated, fair-trade, organic vegetable shortening made from palm oil.
1/2 cup butter, at room temperature
1/2 cup vegetable shortening
1/2 cup sugar
1 1/2 teaspoons almond extract
2 1/4 cups flour
Sprinkles, cherries, or preserves (Optional)
- Beat butter, vegetable shortening, sugar and almond in a large mixer bowl until creamy, 3-4 mins.
- Beat in the flour gradually. The dough will form nicely when enough flour is added.
- Roll with your hands 1 1/2 to 2 teaspoons of dough into a ball.
- Place the cookie ball on an ungreased cookie sheet and press down the middle of the ball with your thumb.
- OPTIONAL: add sprinkles, cherries, or preserve on the depression made by your thumb.
- Bake in preheated 350°F oven for 30 mins until lightly brown.
- Remove baking sheet from the oven and let set for 5 mins.
- After 5 mins, transfer cookies to a wire rack to cool.
Yield: About 4 dozen
