Torticas de Guayaba Thumbprint Cookies (Printable)

Buttery thumbprint cookies filled with tangy guava jam—a tropical Cuban classic

# 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

→ Filling

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

# Method:

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.
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, press 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 Advice:

01 -
  • They bake in under fifteen minutes, which means you can satisfy a craving for something homemade without the all-day commitment.
  • The tropical guava filling feels fancy enough for guests but honest enough for a Tuesday afternoon with coffee.
  • One batch makes two dozen, so there are plenty to share or hide away for yourself without guilt.
02 -
  • If your guava paste is thick and unyielding, warm it with a splash of water until it softens—trying to force stiff paste into a thumbprint will crack your cookie.
  • Don't overbake these; the moment the edges turn golden is when you pull them out, because they're still soft inside and that's exactly what you want.
03 -
  • Keep your butter softened but not melted—it should leave a slight fingerprint when you press it, not feel like oil.
  • Make your thumbprints slightly deeper than feels necessary because the jam shrinks and settles as it cools.
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