(Puerto Rican Christmas Cookies)
2 1/4 cups of flour
1/4 tsp ground nutmeg
3/4 cup butter, softened
1/4 c shortening
1/2 c sugar
1 1/2 tsp pure almond extract
1/ tsp pure vanilla extract
5 maraschino cherries
Place oven rack in the middle of the oven. In a medium bowl combine flour and nutmeg: set aside.
In a large bowl, beat butter and shortening with electric mixer on medium to high speed for 30 seconds. Add sugar, almond extract and vanilla. Beat until combined, scraping sides of bowl occasionally. Dough should be slightly moist. If dough looks dry, sprinkle with water and knead into dough. If dough is sticky, sprinkle with additional flour and knead into dough.
Using about 1 sp dough for each cookie, shape into a ball. Place on an ungreased cookie sheet. Gently press with pal of the hand to flatten slightly. Cut each cherry into 8 pieces. Press a cherry piece into center of each cookie.
Bake in a 350 degree oven abot 20 minutes or until golden brown. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.
2 1/4 cups of flour
1/4 tsp ground nutmeg
3/4 cup butter, softened
1/4 c shortening
1/2 c sugar
1 1/2 tsp pure almond extract
1/ tsp pure vanilla extract
5 maraschino cherries
Place oven rack in the middle of the oven. In a medium bowl combine flour and nutmeg: set aside.
In a large bowl, beat butter and shortening with electric mixer on medium to high speed for 30 seconds. Add sugar, almond extract and vanilla. Beat until combined, scraping sides of bowl occasionally. Dough should be slightly moist. If dough looks dry, sprinkle with water and knead into dough. If dough is sticky, sprinkle with additional flour and knead into dough.
Using about 1 sp dough for each cookie, shape into a ball. Place on an ungreased cookie sheet. Gently press with pal of the hand to flatten slightly. Cut each cherry into 8 pieces. Press a cherry piece into center of each cookie.
Bake in a 350 degree oven abot 20 minutes or until golden brown. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.
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