mantecaditos con guayaba (shortbread almond cookies with guava)

By efriend

Ingredients

• 1/2 cup sugar
• 1/2 cup (1 stick) butter
• 1/2 cup shortening
• 1 egg yolk
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1 16 oz bottle guava marmalade

Details

Servings 18

Preparation

Step 1

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.

Roll-out Method

Press dough together into a large ball. Wrap with plastic wrap and transfer to refrigerator to cool for 15 - 20 minutes.Line a sheet pan with parchment paper. Lightly flour a clean work surface with flour. Roll out half of the dough to ⅛ inch thick.

Using a linzer cookie cutter cut out cookie shapes. Make sure you have an even number of top (with hole) and bottom (without hole) cookies.Transfer bottom cookies to prepared sheet pan. Top with about a teaspoon of guava marmalade in the center of the cookie. Lay top cookies (with hole) over top and gently press. Repeat with remaining dough

The cookies can be placed relatively close together as the spread very little. Transfer to refrigerator to chill for 30 minutes.


Scooping Method

Shape a tablespoon of dough into a ball. Repeat with the remaining dough. Place the cookies on cookie sheet lined with parchment paper. Using your thumb press the down on the cookie. Fill the dimple with about 1 tsp of guava marmalade.

The cookies can be placed relatively close together as the spread very little. Transfer to refrigerator to chill for 30 minutes.
Bake for 20 - 25 minutes, or until light golden brown. Tranfer to cooling rack.