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Mantecaditos con Guayaba (Shortbread Almond Cookies with Guava)
Description
The name “mantecadito” comes from the ingredient “manteca,” which translates to shortening. The cookie is basically a shortbread cookie that is made with half butter and half shortening or all shortening. I like the half butter and half shortening recipe because I just love butter. I filled these cookies with guava paste, which becomes soft in the oven and not chewy.
Ingredients
- ½ cups Sugar
- ½ cups Shortening
- ½ cups Butter
- 1 whole Egg Yolk
- 1 teaspoon Pure Almond Extract
- 2-¼ cups All-purpose Flour
- ½ cups Guava Paste, Diced
Preparation
Preheat the oven to 350 F.
Cream sugar, shortening and butter in a large bowl. Mix in egg yolk and almond extract. Blend in the flour a little at a time, until well combined and chunky. Shape a tablespoon of dough into a ball. Repeat with the remaining dough. Place the cookies on a cookie sheet lined with parchment paper. Using your thumb, press down on the cookie. Fill the dimple with about 1 teaspoon of guava paste.
Bake for 20 to 25 minutes, or until light golden brown. Transfer to a cooling rack.
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