👨‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

   💡 Tip: Ensure the oven rack is in the center.
2. 2

   In a large bowl, cream together the softened butter and vegetable shortening until light and fluffy.

3. 3

   Gradually add the granulated sugar and almond extract, mixing until well combined.

   💡 Tip: Scrape down the sides of the bowl as needed.
4. 4

   Slowly add the flour and mix on low speed until just combined. The dough should resemble wet sand; do not overmix.

   💡 Tip: Overmixing can result in tough cookies.
5. 5

   Using a tablespoon or small cookie scoop, portion the dough and roll into small balls (about 1 tablespoon each). Place them on the prepared baking sheet, spaced about 1 inch apart.

   💡 Tip: For uniform cookies, use a scoop.
6. 6

   Gently flatten each ball with your thumb or the back of a teaspoon, creating a slight indentation.

   💡 Tip: This indentation is perfect for holding toppings.
7. 7

   If using guava paste, place a small spoonful into the indentation of each cookie. If using sprinkles, you can press them into the indentation or roll the tops of the cookies in sprinkles.

8. 8

   Bake for 20-25 minutes, or until the edges are lightly golden and the tops are pale.

9. 9

   Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.