Mantecaditos-Almonds Shortbread Cookies

Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a traditional Puerto Rican Christmas Cookie

Ingredients Nutrition

Directions

  1. Place your oven rack in the middle on your oven and preheat to 350°.
  2. In a medium bowl combine flour and nutmeg-set aside.
  3. In a large bowl beat butter, shortening and extracts and beat until smooth.
  4. Gradually add sugar and cream.
  5. Blend in flour-dough should be slightly moist.
  6. Using teaspoons and not your hands form into balls.
  7. Place on ungreased cookie sheet and press down slightly.
  8. Cut each cherry into 8 pieces and place a sliver on each cookie.
  9. Bake for 20 minutes and cool on a rack.

Reviews

(3)
Most Helpful

Very nice, flaky cookies. I had no almond extract so I subbed 2 Tbsp of Amaretto which worked out brilliantly. I also pushed a whole raw almond on top instead of the maraschino cherry for half the batch.

BahaCanadian December 22, 2009

Great recipe, very similar to my grandmother's in taste - except she didn't use nutmeg. I also cut the cherries in half and made the cookies a bit larger. Since I couldn't find the copy I had of her recipe, this one was perfect! I also converted the cups to ounces and found that it was a softer mixture. Excellent recipe - I shared it with other family members and they gave the finished product a great big thumbs up!

Permon1980 December 29, 2007

These were awesome!!! Hubby is Puerto Rican so I made these for him for Christmas and he loved them!!! Great recipe, easy to make and delicious.

GRECORICAN December 20, 2004

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