Ingredients
50 servings
- •0.5 cup vegetable shortening
- •0.5 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
Instructions
- 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.
Nutritional Facts
Per 50 servings
- Calories: 114
- Carbohydrate: 18g
- Fat: 4g
- Fiber: 0g
- Protein: 1g
- Sugar: 4g