Guava Thumbprints

Makes: About 30

These cookies were a mainstay at our grandma’s house in Caracas, where we grew up. We love the sweetness brought in by the guava jelly and how crumbly the actual cookie is. 

Ingredients

• 2 sticks (1 cup) unsalted butter, room temperature

• ¼ cup sugar

• 1 large egg yolk

• 2 cups all-purpose flour

• Guava jelly

Preparation

1. Preheat the oven:

• Preheat to 350°F (175°C) with racks in the upper and lower thirds of the oven.

• Line two large baking sheets with parchment paper and set aside.

2. Make the dough:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined (1–2 minutes).

• Scrape down the sides of the bowl as needed.

• Add the egg yolk and mix until combined.

• Gradually add the flour on low speed and mix until just combined.

3. Shape the cookies:

• Scoop level tablespoons of dough and roll them into balls.

• Place the dough balls on the prepared baking sheets about 1 inch apart.

• Use a lightly floured wooden spoon handle (or your thumb) to create an indentation in the center of each ball.

4. First bake:

• Bake for 10 minutes.

• Remove the cookies from the oven and press the indentations again.

5. Second bake:

• Rotate the baking sheets and return the cookies to the oven.

• Bake for another 7–9 minutes, until the edges of the cookies begin to turn golden.

• Transfer the cookies to a wire rack to cool completely.

6. Fill and finish:

• Use a small teaspoon to fill each cookie center with about 1 teaspoon of guava jelly, mounding it slightly.

• Return the cookies to the oven and bake until the filling is firm, 7–8 minutes.

• Transfer cookies back to the wire rack to cool completely.

7. Refrigerate:

• Place the cookies in an airtight container, layered between wax or parchment paper.

• Refrigerate for at least 4 hours before serving.