Mantecados (Spanish Shortbread Cookies)

Makes about 20 cookies

Heat oven to 325°

Grease baking sheet(s)

Prep

1 Lemon Wash and zest the lemon. Cut the lemon in half and juice one of the halves

1 Egg Beat the egg

½ cup Sliced almonds (opt.) Toast the almonds

1 cup Butter (or Crisco or In a large mixing bowl, whip the butter/Crisco 

  Pork lard) [by hand or with a hand mixer.] 

½ cup Light Olive Oil Once whipped, add in the olive oil, then the sugar.

1 cup Sugar Continue mixing together until the texture is smooth.

<beaten egg> Stir in the egg, lemon zest, and lemon juice

<zest>

<lemon juice>

2 cups Flour (reg or GF) Once the mixture is again smooth in texture, add in the 

½ t Baking soda flour and baking soda. Mix all ingredients together.

<almonds> Fold in the almonds, if using.

Using a teaspoon or your hands, make small balls with the dough. Place the small

dough balls onto the greased cookie sheet.

Press down on each dough ball to help flatten it before baking

Bake the cookies for about 15-20 minutes until they turn light brown in color.

Allow the cookies to cool before serving

Handle carefully, so they don’t crumble

Source: https://spanishsabores.com/mantecados-recipe-traditional-spanish-shortbread-cookies/#recipe