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Almond Shortbread Cookies

Rated as 4.32 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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Ingredients

45 m servings 159 cals
Original recipe yields 20 servings (3 -1/2 dozen cookies)

Directions

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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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Reviews

Read all reviews 17
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 L...

Most helpful critical review

I was disappointed with the very dry texture of this cookie. 20 minutes is much too long a baking period - I cut it to 10. Even drizzling glaze on the cookies didn't help much - the cookies ab...

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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 L...

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 tast...

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...

pretty good. I omitted the nutmeg and used powdered sugar instead of granulated to make them more melt-in-your-mouth.

Buttery goodness. I will however try to find a recipe that uses ground almonds instead of almond extract for a richer taste. The amount of nutmeg is a little light for my liking, so next time ...

These are good, but I felt that the nutmeg was a little ovewrpowering, although it did mellow down after a couple days of sitting. The texture is great. Next I will leave out nutmeg and use half...

I had to add a little water to the dough and melt the vegetable shortening but other than that they turned out really well. They look really attractive and Christmassy and are really quick and c...

Have made these the past few years and everyone loves them!

very good but not over the top special. i was expecting something with a bit more 'bam'. they are a very tasty shortbread though. will keep the recipe on hand although next time I might jazz it ...