Zapisz My neighbor Maria showed up at my door one afternoon with a tin of these cookies, still warm from her oven, and I was absolutely hooked from the first bite. The buttery shell gave way to that tart guava center, and suddenly I understood why she'd been making them for family gatherings for decades. She laughed when I asked for the recipe, handed me a crinkled index card, and said the real trick was knowing when to stop yourself from eating them all before anyone else arrived. That day, I decided these needed to become part of my regular rotation.
I made these for the first time during a rainy afternoon when my daughter was home from school, and she parked herself right on a stool at the kitchen counter. She watched me thumb each indent with the kind of focus you don't usually see in a seven-year-old, then asked if she could help fill them. We ended up laughing because half her thumbprints were way too deep, but they baked up beautiful anyway, and she felt so proud serving them at her class potluck the next day.
Ingredients
- Unsalted butter, softened (1 cup / 226 g): Room temperature is crucial here because cold butter won't cream properly and you'll end up with dense cookies instead of tender ones.
- Granulated sugar (2/3 cup / 135 g): The amount is measured because these cookies should be tender, not overly sweet, letting the guava really shine through.
- Large egg yolk (1): Use just the yolk to keep the dough rich and buttery without making it cakey.
- Vanilla extract (1 teaspoon): A small amount lifts the whole flavor profile and makes the guava taste even more tropical.
- All-purpose flour (2 cups / 250 g): Measuring by weight prevents overpacking, which would make cookies tough.
- Salt (1/4 teaspoon): Don't skip this tiny amount because it actually makes the guava taste more pronounced.
- Unsweetened cocoa powder (2 tablespoons, optional): If you swap this in for 2 tablespoons of flour, you get a subtle chocolate note that plays beautifully with guava.
- Guava jam or paste, softened (1/2 cup / 160 g): The paste version works better than runny jam because it stays put while baking and won't leak out onto your pans.
Instructions
- Get your oven and pan ready:
- Preheat your oven to 350°F (175°C) while you line a baking sheet with parchment paper. This way nothing sticks and your cookies lift off cleanly.
- Cream butter and sugar until fluffy:
- Beat them together for about 2 minutes until the mixture looks pale and airy, almost like soft clouds. This is where you're trapping air into the butter, which makes the cookies tender.
- Beat in the egg and vanilla:
- Add just the yolk and vanilla, then mix well until everything is combined. Don't worry if it looks a bit broken at first because the flour will bring it back together.
- Mix in flour and salt gently:
- Add the flour slowly and stir until the dough just comes together, keeping it soft. If you're doing chocolate, swap out 2 tablespoons of flour for cocoa powder right here.
- Shape the dough into balls:
- Scoop out tablespoon-sized portions and roll them in your palms until they're smooth little spheres, then place them 2 inches apart on your pan. They'll spread just a bit, so give them room to breathe.
- Make the thumbprints:
- Press your thumb into the center of each ball firmly but gently, making a deep cup that will hold the guava without the dough closing back up. A spoon works too if your thumb feels too big.
- Fill with guava:
- Spoon about 1/2 teaspoon of softened guava paste into each indent, letting it settle naturally without overfilling. The jam should peek through when the cookies bake.
- Bake until the edges turn golden:
- Slide the pan into your oven for 12 to 14 minutes, watching for the edges to turn just golden while the centers stay pale and soft. The cookies will firm up as they cool, so don't overbake.
- Cool and transfer:
- Let the cookies sit on the hot pan for 5 minutes so they set enough to move, then slide them onto a wire rack to cool completely. This takes about 20 minutes, but they're almost impossible not to sneak early.
Zapisz Last summer, my sister brought these to a family barbecue and they disappeared within minutes, with everyone asking for the recipe. My brother actually tried to negotiate with me for a second one before dessert was even served, which told me everything I needed to know about how good these really are.
The Guava Question
Finding good guava paste can be an adventure, especially if you don't have a Latin market nearby, but it's worth seeking out because the flavor is entirely different from guava jam. The paste is concentrated and tangier, which means it won't get lost next to all that butter. If you can't find it or prefer something different, raspberry or apricot preserves work beautifully and actually add a different kind of elegance to the cookie.
The Chocolate Option
Adding cocoa powder turns these into something almost sophisticated, like you're serving a tiny chocolate and fruit tart on a cookie. The cocoa doesn't overpower the guava because you're only using 2 tablespoons, so it just adds depth and makes the whole thing feel a bit more grown-up. I make half my batch chocolate and half vanilla, mostly because I can never decide which version I love more.
Making Them Your Own
Once you nail the basic technique, these cookies become a canvas for whatever is sitting in your pantry or whatever flavors you're craving that week. The dough is sturdy enough to handle different fillings and add-ons, and the vanilla base is neutral enough to let whatever you choose really shine through. This is the kind of recipe that rewards a little experimentation and personal flair.
- Dust the finished cookies with powdered sugar for a bakery-style finish that makes them look extra special.
- If your guava paste is too thick to spoon, warm it gently with a splash of water until it softens without becoming runny.
- These keep in an airtight container for about a week, though honestly they rarely make it past three days in any house I know.
Zapisz These cookies are the kind that make people smile when they taste them, like you've just handed them a little piece of something warm and tropical and kind. Make them once and you'll understand why they've been passed down through families and shared at celebrations for generations.
Najczęściej zadawane pytania dotyczące przepisów
- → Czy mogę użyć innego dżemu zamiast guawy?
Tak, guawa możesz zastąpić malinowym, morelowym lub truskawkowym dżemem. Smak będzie nieco inny, ale równie pyszny.
- → Jak przechowywać Torticas de Guayaba?
Ciasteczka przechowuj w szczelnym pojemniku w temperaturze pokojowej do 5 dni. Możesz też zamrozić je na maksymalnie 3 miesiące.
- → Czy mogę zrobić ciasto dzień przed pieczeniem?
Tak, ciasto można przygotować dzień wcześniej i przechowywać w lodówce. Przed formowaniem kulek pozostaw je na 15 minut w temperaturze pokojowej.
- → Co zrobić, jeśli pasta z guawy jest zbyt gęsta?
Podgrzej pastę z odrobiną ciepłej wody, aż osiągnie konsystencję łatwą do nakładania. Możesz też użyć dżemu z guawy zamiast pasty.
- → Czy ciasteczka są odpowiednie dla wegetarian?
Tak, Torticas de Guayaba są odpowiednie dla wegetarian. Nie zawierają mięsa ani produktów pochodzenia zwierzęcego poza jajkiem i masłem.