Torticas de Guayaba Thumbprint

Torticas de Guayaba are a beloved Cuban treat that offers a delightful tropical twist on the classic buttery thumbprint cookie. These delicate cookies feature a melt-in-your-mouth crumb paired with a vibrant, tangy guava jam center that provides a beautiful contrast in both flavor and appearance.

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Whether you are looking for a new holiday favorite or a sweet snack to enjoy with your afternoon coffee, these cookies are a perfect choice. Their tropical flair and elegant appearance make them a standout addition to any dessert platter.

Ingredients

• 1 cup (226 g) unsalted butter, softened
• 2/3 cup (135 g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder (replace 2 tbsp flour with cocoa for chocolate base)
• 1/2 cup (160 g) guava jam or paste, softened

Instructions

Step 1

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, cream together the butter and sugar until light and fluffy.

Step 3

Beat in the egg yolk and vanilla extract.

Step 4

Gradually mix in the flour and salt until a soft dough forms. For the chocolate base, replace 2 tablespoons of flour with cocoa powder and blend in.

Step 5

Scoop tablespoon-sized portions of dough and roll into balls. Place 2 inches apart on the prepared baking sheet.

Step 6

Using your thumb or the back of a spoon, make a deep indentation in the center of each cookie.

Step 7

Fill each indentation with about 1/2 teaspoon of guava jam or softened guava paste.

Step 8

Bake for 12–14 minutes, or until the edges are just golden.

Step 9

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Zusatztipps für die Zubereitung

For the best texture, ensure your butter is properly softened at room temperature before you begin. If you are using guava paste and it feels too thick to spoon into the cookies, you can easily thin it with a small splash of warm water.

Varianten und Anpassungen

While guava is the traditional filling, you can substitute it with raspberry or apricot preserves for a different flavor profile. For chocolate lovers, replacing a small portion of the flour with unsweetened cocoa powder creates a rich chocolate base that pairs perfectly with the fruit.

Serviervorschläge

To enhance the presentation, dust the finished and cooled cookies with a light coating of powdered sugar. These cookies are best served with a cold glass of milk, a warm tea, or a traditional cup of Cuban coffee.

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With their buttery base and sweet guava center, these Torticas de Guayaba are sure to become a household favorite. Enjoy baking this tropical classic and sharing the 24 delicious cookies with friends and family.

Recipe FAQs

→ What makes torticas de guayaba different from regular thumbprint cookies?

The defining characteristic is the guava filling, which provides a unique tropical flavor profile that's tangy and sweet. The Cuban-style dough is particularly tender and buttery, creating a melt-in-your-mouth texture that pairs beautifully with the vibrant fruit center.

→ Can I use fresh guava instead of jam or paste?

Fresh guava contains too much moisture for these cookies. Guava jam or paste works best because the concentrated fruit filling holds its shape during baking without making the cookie soggy.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. The flavors actually develop more depth after a day or two.

→ What other fruit fillings work well?

Raspberry, apricot, or pineapple preserves make excellent substitutes. The tartness of raspberry particularly complements the buttery dough, while apricot provides a milder sweetness similar to guava.

→ Why does my dough feel too soft?

If the dough feels sticky or warm, chill it for 15-20 minutes before rolling. The butter content makes this dough sensitive to temperature, and chilled dough will hold its shape better and create cleaner thumbprints.

→ Can I freeze the dough or baked cookies?

Yes! Freeze scooped dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time. Baked cookies also freeze well for up to 2 months.