Polvorones from Puerto Rico

Ingredients

• 0.5 cups vegetable shortening
• 0.5 cups 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

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.