Be prepared to taste the most addictive cookies. These Guava Thumbprint cookies are so delicious, you can't have just one. The cream cheese cookie is creamy and light and filled with a guava marmalade.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Butter, softened
- Cream cheese, softened
- Sugar
- Egg yolk, room temperature
- Vanilla extract
- All-purpose flour
- Guava marmalade
Equipment:
- Stand mixer or hand mixer
- Large bowl
- Two Medium bowls
- Spatula
- Whisk
- Cookie sheets
- Measuring cups and spoons
Instructions:
In the bowl of a stand mixer, cream the butter, cream cheese and sugar until light and fluffy, 5-7 minutes.
Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Preheat oven to 350° F.
Shape dough into 1-in. balls. Place 2 in. apart on parchment covered cookie sheets. Using the end of a wooden spoon handle or bottom of a measuring spoon, make a ½-in.-deep indentation in the center of each ball; fill each with guava marmalade.
Bake for 10-12 minutes or until set. Remove to wire racks to cool.
Like this recipe? Why not try these?
Guava Thumbprint Cookies
Ingredients
- 1 cup butter softened
- 3 ounces cream cheese softened
- 1 cup sugar
- 1 large egg yolk room temperature
- 1 Tbsp vanilla extract
- 2-½ cups all-purpose flour
- ¾ cup guava marmalade
Instructions
- In the bowl of a stand mixer, cream the butter, cream cheese and sugar until light and fluffy, 5-7 minutes.
- Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
- Preheat oven to 350° F.
- Shape dough into 1-in. balls. Place 2 in. apart on parchment covered cookie sheets. Using the end of a wooden spoon handle or bottom of a measuring spoon, make a ½-in.-deep indentation in the center of each ball; fill each with guava marmalade.
- Bake for 10-12 minutes or until set. Remove to wire racks to cool.
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