Leave butter on the counter and let it come to room temperature.
Preheat the oven to 350 degrees F.
In a bowl, cream butter, and vegetable shortening.
Add in sugar and cream together.
Add almond extract and flour, and blend.
Take mixture by teaspoonfuls and rub with the palm of the hands to form balls.
Arrange on a lightly greased cookie baking sheet.
Press each ball gently with the back of a teaspoon to create a depression and form the cookie.
Decorating these cookies is best before baking.
The cookies themselves do not need any other addition. They are scrumptious all on their own. But adding a little decoration never hurts. Here are a few options;
If you want to use jam on the cookies, press the back of the teaspoon onto the cookies. Then, add the jam onto the dimple, and bake. I am a Puerto Rican, and guava is king, lol. This I say that almost jokingly because I was in a guava strike at one point in my life. I remember saying to my nephew, just because I am Puerto Rican does not mean I have to like everything guava. Today, I have a different view of the tiny fruit, and if you haven't yet, you should try it for yourself.
If using maraschino cherries, cut each cherry in half and garnish each cookie with a piece in the center.
There are some options here for decorating these cookies to make them that much more appealing for the little ones.
Fill the dimple sprinkles.
Instead of making a dimple with the teaspoon. Press the tines of the fork onto the cookie. Then add the sprinkle.
Or pour the sprinkles (this also works well with colored sugar) onto a dish. Press the cookie onto the sprinkles and then bake.
Once you decorate the cookies, bake for about 20 minutes or until golden.
Serving Size:1 cookie
Saturated Fat:4.1 g
Trans Fat:.7 g
Keywords: polvoron, shortbread cookie, mantecado, Puerto Rican cookies, almond flavor cookies