Torticas de Guayaba Thumbprint

# What You 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 softened butter and granulated sugar until light and fluffy.

03 - Beat in the egg yolk and vanilla extract until well combined.

04 - Gradually mix in the flour and salt until a soft dough forms. For chocolate variation, replace 2 tablespoons of flour with cocoa powder and blend thoroughly.

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.

09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -

They're so easy that even a distracted afternoon bake session turns into something restaurant-worthy.
One bite delivers that perfect contrast of soft, buttery cookie and bright, tangy guava that makes you reach for another immediately.
Your kitchen will smell like a Caribbean bakery, and people will assume you spent hours when you really spent maybe forty minutes.

02 -

Don't skip letting the butter soften to room temperature—cold butter won't cream properly and your dough will be tough instead of tender and crumbly.
The guava filling is the star, so taste your jam before using it; some brands are significantly sweeter or tangier, and knowing this lets you adjust the amount if needed.

03 -