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McCormick® Almond Shortbread Cookies

Rated as 4.83 out of 5 Stars

"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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45 m servings 159 cals
Original recipe yields 20 servings (20 (2-cookie) servings)


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  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.

Nutrition Facts

Per Serving: 159 calories; 9.6 g fat; 16.3 g carbohydrates; 1.5 g protein; 18 mg cholesterol; 49 mg sodium. Full nutrition

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Read all reviews 4
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These are really tasty! I added some slivered almonds and I didn't have any shortening on hand so used 2 sticks of butter. I also rolled them in a little sugar before cooking. turned out great...

THESE were a giant hit! I needed a quick but charming cookie to add some color to the peanut butter blossoms and chocolate peppermint chunk cookies I'd already made. Found these on a whim, and t...

Followed exactly except I didn't have any cherries; which is fine because I really just wanted a shortbread cookie. These were delicious!! I will make them again.

Results tasted a little on the bland side. However, the recipe is easy and quick to do.