Almond Shortbread Cookies Recipe -
Almond Shortbread Cookies Recipe
  • READY IN 45 mins

Almond Shortbread Cookies

Recipe by  

"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 Edit and Save

Original recipe makes 3 -1/2 dozen cookies Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
Dec 08, 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.

Most Helpful Critical Review
Nov 18, 2002

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 absorbed the glaze immediately. The flavor is good though.


19 Ratings

Feb 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!

Jan 07, 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!

Feb 28, 2006

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

Dec 02, 2009

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 I will add a couple extra dahes of nutmeg.

Dec 23, 2005

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 a cherry on each cookie. Thank you for the recipe.

Dec 01, 2005

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 cheap to make.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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