Almond Shortbread Cookies
Photo: flippinyank (CC BY 2.0)
Buttery almond- and vanilla-flavored shortbread cookies, shaped into balls, flattened, and topped with a piece of maraschino cherry.
Directions
- Place oven rack in middle of oven. Heat oven to 350 degrees.
- Combine flour and nutmeg. Whip butter, shortening and extracts. Gradually add sugar to the butter mixture, blending until mixture is light. Blend in flour. Dough should be slightly moist. If dough looks dry,sprinkle with water and work into dough, If dough is too sticky, sprinkle with additional flour. Chill dough.
- Spoon dough by teaspoons to form balls. Place on ungreased baking sheet, pressing each with palm of your hand.
- Cut each cherry into 5 pieces. Place fruit piece in center of each cookie. Bake 20 minutes. cool on wire rack.
- Place an oven rack in the middle of the oven. Heat oven to 350°F.
- Combine the flour and nutmeg.
- Whip the butter, shortening, and extracts (almond and vanilla). Gradually add the sugar to the butter mixture, blending until the mixture is light.
- Blend in the flour mixture. The dough should be slightly moist; if it looks dry, sprinkle with water and work it into the dough, and if it is too sticky, sprinkle with additional flour. Chill the dough.
- Spoon the dough by teaspoons to form balls. Place on an ungreased baking sheet, pressing each with the palm of your hand.
- Cut each cherry into 5 pieces. Place a fruit piece in the center of each cookie.
- Bake 20 minutes. Cool on a wire rack.
Goes well with
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