Torticas de Guayaba (Printable)

Delicate buttery thumbprint cookies with vanilla or chocolate base and tangy guava filling—a tropical Cuban classic.

# What You'll 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 (optional)

07 - 2 tablespoons unsweetened cocoa powder

→ Filling

08 - 1/2 cup guava jam or paste, softened

# Cooking Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, cream together the butter and 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 Tips:

01 -
  • They're buttery and tender without being fussy—your thumb does most of the decorating work.
  • That guava filling cuts through the sweetness with a bright, almost salty tang that keeps you reaching for another.
  • They look homemade in the best way, like you actually tried, even if you knocked them out in under an hour.
02 -
  • Don't overbake these—golden edges mean done, not brown edges, or the cookies dry out and lose their tender texture.
  • Cold guava paste needs a few seconds in warm water or a microwave burst to soften, otherwise you'll tear the dough trying to stuff it into the thumbprints.
03 -
  • Use room temperature butter—it creams evenly and creates a smoother, more tender dough than cold or melted butter.
  • Your thumb works better than a spoon if your hands are warm; the dough won't stick and you'll create more consistent indentations.
Go Back