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These quick and simple to prepare Puerto Rican cookies will make anyone’s day. Serve them at your holiday table for a sweet treat.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Line baking sheets with parchment paper.
COMBINE granulated sugar, butter and shortening in a large mixer bowl.
MIX for 3 minutes or until light and fluffy.
ADD egg yolk and almond extract; continue to mix at low speed.
ADD flour, ¼ cup at a time, until mixture is well combined and consistency is chunky.
SCOOP out 1 tablespoon dough, roll into a ball and place on prepared baking sheets. Repeat with remaining dough. Press into each ball with your thumb, making an indentation. Dough will crack slightly.
PLACE a cherry in each cookie indentation.
BAKE for 20 minutes or until bottoms of cookies are golden. Tops will hardly brown. Remove from oven and let cool completely.
WHISK together powdered sugar and evaporated milk in a medium bowl until completely smooth and at drizzle consistency.
DRIZZLE over cookies; let set for 30 minutes before serving.
TIP: Instead of cherries, decorate with colorful nonpareils, guava paste or fruit preserves.
|Calories from Fat||40|
|Total Fat 4.5g||7%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 13g||4%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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