Pin Recipe My grandmother kept a jar of guava paste in her kitchen cabinet year-round, tucked behind the flour and sugar like a treasured secret. One humid afternoon, she handed me a warm cookie still soft from the oven, its center glowing with that distinctive pink-red jam, and I understood why these simple thumbprint cookies meant so much to her. There's something about the way the buttery dough gives way to that bright, tangy filling that makes you close your eyes for just a moment. Torticas de guayaba aren't fussy or complicated, but they taste like care and tradition pressed into each little thumb mark.
I brought a batch to a potluck last summer, still skeptical they'd stand out next to all the store-bought desserts lining the table. Within twenty minutes, someone asked for the recipe, then another person, then my friend Maria pulled me aside saying these tasted exactly like her mother used to make them in Havana. That's when I realized these aren't just cookies—they're a little edible memory that somehow tastes the same in everyone's mouth, no matter where they grew up.
Ingredients
- Unsalted butter, softened: This is your foundation—soft butter creams into the sugar to give you that tender crumb that practically melts on your tongue, so pull it from the fridge 30 minutes ahead.
- Granulated sugar: It sweetens the dough just enough to let the guava filling be the star without competing flavors.
- Egg yolk: One yolk binds everything together and keeps the cookies delicate, while the fat in it makes them richer than a whole egg would.
- Vanilla extract: A teaspoon rounds out the butter and adds a whisper of warmth that makes people wonder what that something special is.
- All-purpose flour: Keep it unsifted when you measure; just spoon and level for accuracy so your dough doesn't turn out dense.
- Salt: A tiny pinch brings all the flavors into focus, especially that bright guava.
- Unsweetened cocoa powder (optional): If you're feeling adventurous, swap in two tablespoons for that much flour to create a chocolate base that tastes sophisticated with the guava.
- Guava jam or paste: Look for one that's thick and fragrant—thin, syrupy jams will leak out during baking and turn your thumbprints into flat puddles.
Instructions
- Warm up your oven and prep your stage:
- Set the oven to 350°F and line your baking sheet with parchment paper so nothing sticks.
- Cream the butter and sugar together:
- Beat them for about two minutes until they're pale and fluffy—you'll hear the electric mixer change pitch when the butter has trapped enough air. This step is where the tenderness of your cookies is born.
- Wake up the egg and vanilla:
- Add the yolk and vanilla and beat for another minute until everything looks glossy and combined. The mixture should look like it's been quietly celebrating.
- Bring in the flour gently:
- Add the flour and salt in two additions, stirring just until no streaks of white flour remain—this is where you stop, even if you think you should keep going. Overworking develops gluten and makes tough cookies, and we don't want that.
- Shape your little dough balls:
- Scoop tablespoon-sized portions with a cookie scoop or small spoon and roll them between your palms into smooth balls. Space them two inches apart on the parchment because they'll spread slightly as they bake.
- Make your thumbprints count:
- Press your thumb straight down into the center of each ball, wiggling it slightly to make a deep well without cracking the sides. You want a cavity deep enough to hold the guava without it running over the edge.
- Fill each one with intention:
- Spoon about half a teaspoon of guava jam into each indentation—don't overstuff or the filling will escape and caramelize on your baking sheet, which isn't the end of the world but it makes a mess.
- Bake until the edges whisper golden:
- Slide them into the oven for 12 to 14 minutes, watching for the moment when the edges turn pale gold but the centers still look barely set. They'll continue to firm up as they cool.
- Let them rest before you touch them:
- Leave them on the hot baking sheet for five minutes—this gives them time to set enough to move without breaking. Then transfer to a wire rack where the air can circulate underneath.
Pin Recipe My daughter helped me make a batch for her school bake sale, and she was so proud when they sold out before lunch. She told everyone they were from Cuba, which isn't technically true, but the pride in her voice was real enough that I didn't correct her. Sometimes food becomes less about being geographically perfect and more about being loved.
Chocolate & Vanilla Play Together
The magic of these cookies is that they don't demand a single personality. You can make them pure vanilla, or you can swap two tablespoons of flour for unsweetened cocoa powder and suddenly you have a chocolate base that echoes old-fashioned European butter cookies, but with that tropical guava punch that changes everything. The chocolate-guava combination tastes like a conversation between two different worlds, and somehow they understand each other perfectly. I've made both versions on the same baking sheet, creating a little diversity of flavors in one batch, and guests always find the chocolate ones first but come back for the vanilla ones because they're more delicate and surprising.
Ways to Use Guava Beyond the Obvious
Guava jam isn't just for these cookies—once you have a jar open, it becomes this secret ingredient you'll sneak into other desserts and morning things. I've stirred it into vanilla yogurt, spread it on buttered toast, swirled it into cream cheese frosting, and even used it as a filling between two shortbread cookies. The brightness of guava cuts through rich things beautifully, so it plays well with chocolate, cream cheese, coconut, and even a little bit of lime zest. If you find yourself with jam left over, you've stumbled onto a flavor that wants to be explored in your kitchen.
The Small Details That Make These Sing
These cookies teach you that some of the best desserts aren't the ones with complicated techniques or rare ingredients, but the ones that respect their simplicity and execute it perfectly. A thumb pressed into warm dough, a spoonful of jam, and 14 minutes in a warm oven—that's the entire formula, but it works because each element is doing its job without apology. The butter doesn't apologize for being rich, the guava doesn't apologize for being bright and slightly tart, and the vanilla doesn't apologize for being subtle. When you taste one still slightly warm, you understand why your grandmother kept that jar in her cabinet year after year.
- Dust them with powdered sugar right after they cool if you want them to look like they came from a fancy bakery, or leave them plain to let the guava be the only color on the cookie.
- Store them in an airtight container for up to four days, but honestly they rarely last that long.
- If you want to make these ahead, you can scoop the dough balls and freeze them on a tray, then bake from frozen, adding just a minute or two to the baking time.
Pin Recipe These cookies are a reminder that the best recipes aren't always the ones in fancy food magazines, but the ones that show up in someone's kitchen year after year because they taste like home. Make them for someone you love, or make them just for yourself on an ordinary Tuesday afternoon.
Recipe FAQs
- → What makes torticas de guayaba different from regular thumbprint cookies?
Torticas de guayaba feature authentic guava jam filling, which provides a distinctive tropical sweetness and tanginess that sets them apart from traditional fruit preserves. The Cuban-style dough is particularly buttery and tender, creating a delicate texture that melts in your mouth.
- → Can I use fresh guava instead of jam?
Fresh guava would be too watery for these cookies. Guava jam or paste works best because it's concentrated and holds its shape during baking. If using guava paste, soften it with a splash of warm water to make it spoonable before filling the indentations.
- → How do I prevent the jam from overflowing during baking?
Fill each indentation only halfway—about 1/2 teaspoon per cookie. The jam will bubble slightly as it bakes but should stay contained if you don't overfill. Make sure your indentations are deep enough to hold the filling without spilling over the edges.
- → What's the best way to 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 and improve after a day. For longer storage, freeze unbaked dough balls and fill with fresh jam before baking.
- → Can I make the chocolate variation?
Absolutely. Simply replace 2 tablespoons of the all-purpose flour with 2 tablespoons of unsweetened cocoa powder. The chocolate base pairs wonderfully with the bright, fruity guava filling, creating a rich, mocha-like contrast that many find irresistible.