Prep Time::20 mins
Cook Time::30 mins
Additional Time::10 mins
Total Time:: 1 hr
Servings::50
Yield::50 cookies
Ingredients
Oops! Something went wrong. Our team is working on it.
½ cup vegetable shortening
½ cup unsalted butter, softened
1 cup white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour, or more if needed
1 (21 ounce) package guava paste, or to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
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.
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.
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.
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.
Cook’s Note
You can fill the cookies with candy sprinkles instead of guava paste if preferred.