Torticas de Guayaba (Printable Version)

Delicate buttery cookies filled with tangy guava jam, offering a tropical Cuban twist on classic thumbprints.

# What You'll Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt

→ Chocolate Variation

07 - 2 tablespoons unsweetened cocoa powder, optional substitute for 2 tablespoons flour

→ Filling

08 - 1/2 cup guava jam or paste, softened

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy.
03 - Beat in the egg yolk and vanilla extract until fully combined.
04 - Gradually mix in the flour and salt until a soft dough forms. For chocolate variation, replace 2 tablespoons of flour with cocoa powder and blend until uniform.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Place 2 inches apart on the prepared baking sheet.
06 - Using your thumb or the back of a spoon, make a deep indentation in the center of each cookie.
07 - Fill each indentation with approximately 1/2 teaspoon of guava jam or softened guava paste.
08 - Bake for 12 to 14 minutes, or until the edges are just golden brown.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in under an hour with ingredients you probably have sitting around already, making them perfect for unexpected guests or when you crave something homemade.
  • The contrast between buttery, delicate dough and that bright, tangy guava jam hits differently than most thumbprint cookies, and people always ask what makes them taste so special.
  • You can make the dough ahead, freeze portions, and bake them fresh whenever the mood strikes, which means fresh cookies whenever you want without the full commitment.
02 -
  • The egg yolk is essential—using a whole egg makes these cookies spread too much and lose that tender, delicate texture, so separate it carefully and save the white for something else.
  • Don't skip the cooling time on the baking sheet or your cookies will crack when you move them—those five minutes let the structure set just enough so they stay together.
03 -
  • Softening butter properly takes patience—set it on the counter 30 minutes before starting rather than trying to speed it up with heat, because soft butter creams beautifully while melted butter makes dense cookies.
  • If you want to make these ahead, freeze the dough balls on a tray before baking, then bake directly from frozen for consistently perfect results every single time.
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