Torticas de Guayaba (Guava Jam Thumbprint Cookies)

Ingredients

• 227 g (1 cup)unsalted butter, at room temperature
• 100 g (1/2 cup)granulated sugar
• 1 largeegg yolk, at room temperature
• 5 ml (1 teaspoon)vanilla extract
• 1.25 ml (1/4 teaspoon)salt
• 250 g (2 cups)plain flour
• 160 g (1/2 cup)guava jam or guava preserves

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set it aside.

2. 2

   Mix the dough

   Using a stand mixer or a large bowl and handheld mixer, cream the butter and sugar until combined. Mix in the egg yolk, vanilla and salt until smooth, then gradually add the flour and mix until the dough is no longer crumbly.

3. 3

   Shape the cookies

   Use a tablespoon or medium cookie scoop to portion the dough, roll each portion into a ball and arrange the balls on the prepared baking sheet.

4. 4

   Make the indents

   Carefully press the back of a teaspoon into each dough ball to make an indentation, taking care not to press all the way through.

5. 5

   Chill the dough

   Refrigerate the dough balls on the baking sheet for 1 hour. This firms the dough and helps prevent the cookies from spreading or cracking as they bake.

6. 6

   Add the jam

   Take the baking sheet from the fridge and spoon 1/2 teaspoon of guava jam into each indentation. Room-temperature jam is easier to spoon into the cookies.

7. 7

   Bake the cookies

   Bake for 10–12 minutes, until the cookies are just slightly golden. Keep an eye on them, as they can burn quickly.

8. 8

   Cool and serve

   Remove the cookies from the oven and leave them to cool for 10 minutes. The jam may still be hot, so take care when serving.

What are torticas de guayaba?

Torticas de guayaba are shortbread-style cookies with a small well of guava jam in the centre. They take inspiration from torticas de morón, a Cuban-style shortbread, with guava adding a fruity, sweet-tart filling.

Here, a simple butter dough keeps the focus on the jam. Chilling the shaped cookies before baking helps them keep their thumbprint shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 144 calories, 1g protein, 17g carbs, 8g fat.

The flour and sugar provide most of the carbohydrates, while butter is the main source of fat. The egg yolk contributes a little protein and fat, and the guava jam adds sweetness. Pair a cookie with fruit or yoghurt if you want a more rounded snack.

The dough ingredients

Soft butter: room-temperature butter creams smoothly with the sugar, helping create an even dough. It should give slightly when pressed but not look melted or greasy.

Egg yolk: the yolk helps bind the mixture and contributes to the cookies’ rich, tender texture. Using it at room temperature makes it easier to mix evenly.

Flour and salt: add the flour gradually and stop mixing once the crumbly mixture comes together. The small amount of salt balances the sweetness of both the dough and filling.

Shape the indentations

Roll the portions into evenly sized balls so they bake at a similar rate. Press the back of a teaspoon gently into each one, leaving enough dough at the bottom to hold the jam.

If an indentation looks shallow after chilling, gently press it again before filling. Avoid making it so deep that the dough splits through.

Why the chill matters

The shaped dough needs 1 hour in the fridge to firm up before it goes into the oven. This is an important part of the method: baking the dough straight away can make the cookies spread and lose their indentations.

Keep the tray level as you move it to the fridge so the balls stay in place. Add the jam after chilling, just before baking.

Fill and bake gently

Room-temperature guava jam is easier to spoon neatly into the small wells. Use about 1/2 teaspoon per cookie, keeping the filling inside the indentation.

The cookies are ready after 10–12 minutes when they are only slightly golden. They can burn quickly, so check towards the earlier end of the baking time.

Serving and sharing

Let the cookies cool on the baking sheet for 10 minutes before serving. The jam retains heat, so avoid tasting one straight from the oven.

Their small size and colourful centres make them handy for a biscuit tin or a gift box. Serve with tea or coffee, or alongside fresh fruit for a simple dessert plate.

Recipe notes & tips

• Measure the flour carefully and mix it in gradually to avoid a dry, tough dough.
• Use a tablespoon or cookie scoop to keep the portions similar in size.
• Press the teaspoon into the dough gently so each cookie keeps a solid base.
• Chill the shaped dough for the full hour before filling and baking.
• Use room-temperature jam for easier filling.
• Watch the cookies closely near the end of baking, as they brown quickly.

Variations

• Swap the jam: use another thick fruit preserve if guava jam is unavailable.
• Add citrus: mix a little finely grated citrus zest into the dough for a fragrant note.
• Make smaller cookies: use smaller dough portions and check them early, as they may bake faster.
• Add a finish: dust the cooled cookies lightly with icing sugar before serving.
• Fill after baking: bake the indented cookies without jam, then add a little warmed jam once they have cooled.

Common mistakes to avoid

• Skipping the chill: the cookies may spread or crack; refrigerate the shaped dough for 1 hour.
• Pressing too deeply: the base can break through; leave a layer of dough beneath the indentation.
• Overfilling the centres: jam can spill over the edges; use about 1/2 teaspoon per cookie.
• Using cold jam: it is harder to portion neatly; let it come to room temperature first.
• Overbaking: the cookies can burn quickly; take them out once they are only slightly golden.
• Handling hot jam: the filling may stay hot after baking; cool the cookies for 10 minutes before serving.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. If you prefer them warm, heat briefly in a low oven and check that the jam is not too hot before eating.

Frequently asked questions