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Glazed Shortbread Almond Cookies with Cherries

Glazed Shortbread Almond Cookies with Cherries
Level
Easy
Prep: 
25 min
Cook 
20 min
Servings
44 cookies
  • These quick and simple to prepare Puerto Rican cookies will make anyone’s day. Serve them at your holiday table for a sweet treat.
Key Ingredients

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) butter, removed from refrigerator for about 20 minutes (colder than room temp)
  • 1/2 cup vegetable shortening
  • 1 large egg yolk
  • 1 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 44 maraschino cherries
  • 1 cup powdered sugar
  • 2 to 3 tablespoons NESTLÉ® CARNATION® Evaporated Fat Free Milk

Make It

Step 1
Preheat oven to 350° F. Line baking sheets with parchment paper.
Step 2
Combine granulated sugar, butter and shortening in a large mixer bowl. Mix for 3 minutes or until light and fluffy.
Step 3
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.
Step 4
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.
Step 5
Bake for 20 minutes or until bottoms of cookies are golden. Tops will hardly brown. Remove from oven and let cool completely.
Step 6
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.

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