Easy Guava Thumbprint Cookies
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
36 cookies
-
Calories
88 kcal
-
Course
Dessert
-
Cuisine
Paraguayan
Easy Guava Thumbprint Cookies
Report
This Paraguayan-inspired Guava thumbprint cookie is delicious for a few reasons. First, the raspberry Guava filling in the center is fruity and flavorful. Second, the sugar cookie dough is buttery and rich. Finally, the cookies have a slight crunch from the vanilla glaze on the outside, making them irresistible.
Share:
Ingredients
- 270 g all-purpose flour
- 10 g baking powder
- 125 g butter softened to room temperature, unsalted
- 1 egg room temperature, large
- 1 egg room temperature, yolk
- 100 g granulated sugar
- 25 g light brown sugar
- 30 ml vanilla extract pure, 2 tablespoons
- lemon optional, zest from ½ lemon
- ¼ salt kosher, teaspoon
- 200 g guava preserve or any flavor you like
For the Vanilla Glaze:
- 120 g confectioners’ sugar
- 15-30 ml heavy cream or evaporated milk or milk
- 1 teaspoon vanilla extract pure
Instructions
- In a medium bowl, sift together the flour and baking powder and set aside. (Alternately, you can use 280g of self-raising flour in this recipe, and leave out the baking powder and salt).
- Using a hand mixer or stand mixer with a paddle attachment in a large bowl, cream the butter, sugar, pure vanilla extract, zest, and salt on high speed until creamy, about 3 minutes. Switch mixer to medium speed and add the eggs, one at a time and beat until combined.
- Scrape down the sides and the bottom of the bowl as needed. Fold in the dry ingredients until just incorporated. Cover tightly and chill the cookie dough for at least 1 hour and up to 3 days.
- Position racks in the upper and lower thirds of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper; set aside.
- Once firm, roll the dough into 1-inch balls and arrange ½ inch apart on the prepared baking sheets; chill the cookies for at least 15 to 30 minutes in the freezer.
- Bake cookies for 6 minutes, remove them from the oven and use your thumb to press a slight indentation into the center of each cookie. Fill each indentation with about a teaspoon of Guava Preserve and return to the oven. Continue baking until cookies are golden brown, about 10 to 24 minutes longer.
- Allow to cool on the baking sheets for 5 minutes, then remove to a wire rack to cool completely before glazing. Store the Guava Thumbprint Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Equipments used:
Notes
- How to Store & Re-Heat
- Make-Ahead
- Thumbprint cookie dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
- How to Freeze
- Thumbprint cookie dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- To store: Place them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
- To reheat: Warm them in a low-temperature oven or toaster oven briefly until heated.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
