This almond sugar cookie is also (usually) loaded with a combination of butter and shortening.
Mantecaditos bakers will typically imprint their thumb in the dough before baking and load the indentation with strawberry jam or another fruity flavor. But others choose to dust their cookie with rainbow sprinkles or holiday-hued sugar.
Whatever your preference, this cookie is sure to please.
2 1/4 cups flour
1/4 teaspoon McCormick® Nutmeg, Ground
3/4 cup (1 1/2 sticks) butter, softened
1/4 cup vegetable shortening
1/2 cup sugar
1 1/2 teaspoons McCormick® Pure Almond Extract
1/2 teaspoon McCormick® Pure Vanilla Extract
5 maraschino cherries, each cut into 8 pieces
1. Preheat oven to 350°F. Mix flour and nutmeg in medium bowl. Set aside.
2. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.
3. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie.
4. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.