Prep 15 mins
Cook 20 mins
This is a traditional Puerto Rican Christmas Cookie
- 2 1⁄4 cups flour
- 1⁄4 teaspoon nutmeg
- 3⁄4 cup butter
- 1⁄4 cup shortening
- 1 1⁄2 teaspoons almond extract
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup sugar
- 5 maraschino cherries
- Place your oven rack in the middle on your oven and preheat to 350°.
- In a medium bowl combine flour and nutmeg-set aside.
- In a large bowl beat butter, shortening and extracts and beat until smooth.
- Gradually add sugar and cream.
- Blend in flour-dough should be slightly moist.
- Using teaspoons and not your hands form into balls.
- Place on ungreased cookie sheet and press down slightly.
- Cut each cherry into 8 pieces and place a sliver on each cookie.
- Bake for 20 minutes and cool on a rack.
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.
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!
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.