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Puerto Rican Shortbread Cookies” – A Tasty Treat


  • ½ cup vegetable shortening
  • ½ cup 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) package guava paste, or to taste


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
  2. Beat shortening and butter in a large bowl with an electric mixer until smooth and creamy.
  3. Add sugar and beat until fluffy.
  4. Mix in egg, egg yolk, vanilla, and almond extract.
  5. 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.
  6. Make 1-inch balls of dough and place 1 inch apart onto the prepared cookie sheets.
  7. Use your finger to make small indentations in the middle of each cookie; fill each with a cube of guava paste.
  8. Bake in batches in the preheated oven until light golden on the bottom, about 15 minutes, switching racks halfway through; do not overcook.
  9. Cool on the baking sheet briefly before transferring to a wire rack to cool completely.


  • You can fill the cookies with candy sprinkles instead of guava paste if preferred.

Cooking Time

  • Prep Time:20 mins
  • Cook Time:30 mins
  • Additional Time:10 mins
  • Total Time: 1 hrs


Yield:50 cookies

Nutrition Facts

  • 114 Calories
  • 4g Fat
  • 18g Carbs
  • 1g Protein