Mantecaditos (Puerto Rican Thumbprint Cookies)

Ingredients

• 1 cup vegetable shortening ((AKA 8 oz))
• 2 sticks salted butter, softened to room temp ((AKA 1 cup of butter))
• 1 3/4 cup granulated sugar
• 3 egg yolks
• 1 tsp almond extract
• 1/2 tsp salt
• 4 cups all purpose flour (sifted)
• guava jelly or paste
• nonpareil sprinkles (for garnish)

Instructions

1. 1

   Preheat the oven to 350 degrees F. Combine the shortening, butter and sugar in a bowl. Blend with an electric mixer or wooden spoon until the mixture is fluffy.

2. 2

   Add the egg yolks, almond extract, and salt. Mix thoroughly to combine.

3. 3

   Slowly incorporate the flour into the shortening/butter mixture. If the dough is too sticky, add more flour, 1/4 cup at a time.

4. 4

   Divide dough into small balls, about 1 ½ teaspoons each.

5. 5

   Create an indent in each cookie with your thumb.

6. 6

   Add a small cube of guava jelly or paste (about 1/4 teaspoon). Top with nonpareil sprinkles.

7. 7

   Bake for 15-20 minutes at 350 degrees F or until edges are golden.

8. 8

   Cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.