Since they were so popular at work, I thought that I would share the recipe.  They are Puerto Rican cookies called mantecaditos (Little Butter Cookies).

  •  ½ cup vegetable shortening
  • ¼ cup of butter, softened
  • ½ cup sugar
  • 1 teaspoon almond extract
  • 2 ¼ cup flour
  • Maraschino cherries (or Almonds)

Pre-heat oven to 350°F

Measuring shortening can be a challenge, except my Mom taught me the best trick growing up- place it in a large measuring cup filled with water.  Since water is more dense than shortening, it floats.  That way you  get an exact measurement through displacement.  Just fish out the shortening with a slotted spoon.

Cream shortening and butter together.  Then add sugar and whisk for 2 to 3 minutes, until it turns lighter in color.  Add rest of ingredients until well combined. 

 Roll into teaspoon sized balls and flatten slightly with the palm of your hand and place on ungreased baking sheets. Garnish with maraschino cherries (or almonds, I ran out of maraschino cherries), quartered and placed on top.

Place in oven and bake for 15-20 minutes until light, light brown (just a little tan, we’re not talking about Guido tan)

 Let rest for a couple minutes and then place on rack to cool.  Then keep in airtight container.


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