A simple almond shortbread topped with a slice of maraschino cherry. A Christmas staple in Puerto Rico!
Ingredients
2-1/4 cups all-purpose flour
1/4 teaspoon freshly ground nutmeg
3/4 cup butter
1/4 cup vegetable shortening
1-1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
5 maraschino cherries, cut into eighths
Directions
- Place oven rack in middle position of the oven. Preheat oven to 350 F. 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. 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. 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. Garnish with a cherry piece placed in the center of each cookie. Bake 20 minutes or until just barely golden around the edges. Remove to a wire rack to cool.