Torticas de Guayaba (Printable)

Buttery thumbprint cookies filled with tangy guava jam—a tropical Cuban twist on a classic favorite.

# 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

# How-To Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, cream together the butter and sugar until 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 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, 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 -
  • Perfect balance of buttery shortbread and sweet, tangy tropical fruit.
  • Easy to prepare in just 34 minutes with simple pantry staples.
  • Versatile options for both vanilla and rich chocolate cookie bases.
  • A colorful and impressive addition to any dessert platter or festive spread.
02 -
  • Use a measuring spoon to create uniform indentations for a professional and consistent appearance.
  • Watch the cookies closely during the final minutes of baking; they should be just golden around the edges to remain delicate.
  • Let the cookies set on the baking sheet for the full 5 minutes before moving them to prevent the warm shortbread from crumbling.
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