Almond Shortbread Cookies
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!
- 2 1/4 cups flour
- 1/4 teaspoon McCormick® Nutmeg, Ground
- 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® Pure Vanilla Extract
- 5 maraschino cherries, each cut into 8 pieces
- Heat 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.
- 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
- Bake for 20 minutes or until golden.
- Cool on baking sheets for 1 minute.
- Remove to wire racks; cool completely.
Makes 3 1/3 dozen or 20 (2 cookie) servings
Nutrition information (Amount per serving) Calories: 162 Cholesterol: 21mg
Sodium: 75mg Protein: 2g Total Fat: 10g Fiber: 0g Carbohydrate: 16g
Recipe and photograph courtesy of McCormick