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.

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

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

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

Create an indent in each cookie with your thumb.

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

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

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