Torticas de Guayaba Cuban Cookies (Printable)

Buttery vanilla thumbprint cookies filled with tangy guava jam, offering a tropical Cuban twist on a beloved classic treat.

# 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 (optional)

07 - 2 tablespoons unsweetened cocoa powder

→ 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 bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
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 thoroughly.
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 Hints:

01 -
  • A tropical twist on a classic favorite thumbprint cookie.
  • Rich, buttery texture paired with tangy guava jam.
  • Easy to prepare with simple pantry ingredients in just 34 minutes.
  • Versatile recipe with an optional chocolate base variation.
02 -
  • Make deep indentations in the dough balls to ensure they can hold enough guava jam.
  • Use parchment paper to prevent the cookies from sticking and to ensure easy cleanup.
  • Allow the cookies to cool completely on a wire rack to achieve the perfect crisp texture.
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