"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!" — McCormick® Holiday
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2 1/4 cups
McCormick® Nutmeg, Ground
1 1/2 teaspoons
McCormick® Pure Almond Extract
McCormick® Pure Vanilla Extract
maraschino cherries, each cut into 8 pieces
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.
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.
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!
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!
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.
pretty good. I omitted the nutmeg and used powdered sugar instead of granulated to make them more melt-in-your-mouth.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Shortbread Cookies
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 87
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