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Almond Shortbread Cookies

Almond Shortbread Cookies

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
McCormick(R) Holiday

McCormick® Holiday

These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies -- they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F. Mix flour and nutmeg in medium bowl. Set aside. 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.
  2. 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.
  3. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
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Reviews

SHASH56
6

SHASH56

12/8/2003

Great cookie! Crisp, as a shortbread should be, good almond flavor, dough easy to handle, doubled well. I found making them no more time consuming than any other shaped cookie, and they took a LOT less time than my rolled cookies! These are now part of my Christmas cookie repertoire - next year, I'll use both red and green maraschino cherries as garnish.

Kathy Yoho
5

Kathy Yoho

2/27/2005

These cookies are simple and amazingly good. Make them small as recipe instructs and keep an eye on them while baking, you do not want to overbake. Should be golden around edges for perfect taste. These cookies melt in your mouth!

Jeanie Lewis
3

Jeanie Lewis

1/7/2006

These were wonderful cookies. I didn't have any almond extract so I used coconut, and replaced the maraschino cherries (we don't like them) with shredded coconut. Took them to work and they were gone in an instant! I was glad I left a dozen aside at home for the family. Very good with coffee. Thanks for sharing!

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