
Almond Shortbread Cookies

By: McCormick Kitchens
Made With:

These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies and they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy!
Recipe Info
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Prep Time:
25m
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Cook Time:
20m
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Ingredients:
8
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Servings:
20
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User Rating:
Ingredients
- 2 1/4 cups flour
- 1/4 teaspoon McCormick® Ground Nutmeg
- 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 teaspoon McCormick® All Natural Pure Vanilla Extract
- 20 maraschino cherries, cut in half
Nutrition Information
(per serving)
- Calories 162
- Carbohydrates 16 g
- Cholesterol 21 mg
- Fiber 0 g
- Protein 2 g
- Sodium 75 mg
- Total Fat 10 g
These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies and they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy!
Key products
Instructions
- Preheat oven to 350°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.
- 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.
- Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.