Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Guava and Cheese Thumbprint Cookies
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- Level: Easy
- Total: 1 hr 50 min
- Active: 45 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 155
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 34 mg
- Sodium
- 64 mg
Tropical flavors are the unexpected appeal of these easy filled cookies. A luscious blend of guava paste and cream cheese — an iconic pairing throughout Latin America and the Caribbean — meets tender, buttery dough to create a contrast of rich and tangy flavors. A coating of shredded coconut adds more island flavor and a touch of elegance. They’re perfect for festive gatherings, gifting or cookie swaps, but even this generous batch of 2 dozen might not last long.
- Level: Easy
- Total: 1 hr 50 min
- Active: 45 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 155
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 34 mg
- Sodium
- 64 mg
Ingredients
Dough:
Filling:
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Directions
- Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- For the dough: Whisk the flour, baking powder and salt together in a medium bowl. Beat the butter and sugar together with an electric mixer on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in the egg and vanilla on medium speed until just combined; it’s okay if it looks curdled. Switch to low speed and slowly add the dry ingredients. Mix until just combined.
- Place the coconut in a shallow bowl. Scoop up a heaping tablespoon of dough and roll it into a ball. Roll the ball in the coconut flakes and shake off any excess. Place the ball on a prepared baking sheet. Continue with the remaining dough keeping each cookie ball about 2 inches apart. Press a 1/2-inch-deep thumbprint in the center of each ball. Refrigerate the sheet pans with the cookies while you make the filling.
- For the filling: Stir the cream cheese and confectioners’ sugar in a medium bowl with a rubber spatula until smooth. Stir the egg yolk and vanilla extract in until combined and set aside. Place the guava paste in a microwave-safe bowl and microwave on high until melted, about 1 minute, stopping and stirring every 30 seconds. Add 2 tablespoons warm water to the melted guava and stir to combine. Set aside.
- Remove the cookies from the refrigerator. Fill each indent with about 1/2 teaspoon of cream cheese filling and about 1 teaspoon of warm guava paste. Keep 1 baking sheet in the refrigerator and bake the other one, rotating halfway through, until the coconut is lightly toasted around the edges, 15 to 17 minutes. Repeat with the remaining cookies.
- Cool the cookies on the baking sheets until firm enough to transfer to a cooling rack, about 10 minutes. Cool on the rack completely. The cookies can be stored in an airtight container for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
