These delicious cookies are a made with a traditional recipe from Puerto Rico.
Ingredients
- vegetable shortening: 0.5 cup
- unsalted butter: 0.5 cup (softened)
- white sugar: 1 cup
- egg: 1 piece
- egg yolk: 1 piece
- vanilla extract: 1 Tbsp
- almond extract: 1 tsp
- all-purpose flour: 3 cups (if needed)
- guava paste: 1 pack (21 ounce pack, to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
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Beat shortening and butter in a large bowl with an electric mixer until smooth and creamy. Add sugar and beat until fluffy. Mix in egg, egg yolk, vanilla, and almond extract.
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Add flour, 1 cup at a time, until completely mixed; the dough should be stiff and able to hold its shape when formed into a ball. If this consistency is not achieved, add a little more flour.
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Make 1-inch balls of dough and place 1 inch apart onto the prepared cookie sheets. Use your finger to make small indentations in the middle of each cookie; fill each with a cube of guava paste.
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Bake in batches in the preheated oven until light golden on the bottom, about 15 minutes, switching racks halfway through; do not overcook. Cool on the baking sheet briefly before transferring to a wire rack to cool completely.
