Panderos

Cream together the soft butter and sugar in a large bowl until light and fluffy, about 3 minutes.

Add the beaten egg to the butter mixture and stir well to combine.

Pour in the aguardiente and mix thoroughly until incorporated.

Sift together the yuca flour, wheat flour, salt, and baking powder in a separate bowl.

Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until a soft dough forms.

Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth and cohesive.

Divide the dough into 4 equal portions and shape each into a ball.

Flatten each ball into a disk about ½ inch thick and place on a parchment-lined baking sheet.

Bake in a preheated 375°F (190°C) oven for 20-25 minutes until golden brown and firm to the touch.

Remove from the oven and allow to cool on the baking sheet for a few minutes before serving warm.