Guava Cookies
These Guava Cookies are buttery little tropical gems made from a base of pure butter shortbread cookies, covered in coconut flakes and filled with a dollop of guava jam in a thumbprint style
Servings: 34 cookies
Equipment
Ingredients
For the cookie dough
- 12 oz unsalted butter room temperature, 3 sticks, 340 g
- 1 cup granulated sugar 200 g
- 1 teaspoon pure vanilla extract
- 3 ½ cup all-purpose flour 472 g
- ¼ teaspoon salt
For egg wash and topping
- 1 large egg
- 1 tablespoon cream substitute milk or water
- 3 cup unsweetened coconut flakes
- 6 tablespoon guava jam
Instructions
- Beat softened butter with sugar and vanilla in the stand mixer fitted with the paddle attachment until fluffy.
- Mix the flour and salt in a small mixing bowl thoroughly with a whisk. Add the flour mixture to the butter mixture and mix on low speed until the dough comes together.
- Dump the dough out onto a lightly floured board and shape into a disk. Refrigerate for 30 minutes to an hour.
- When the dough is ready, take it out of the fridge, divide into 1 oz portions and roll into balls. This will make about 34.
- Beat an egg with a tablespoon of cream, milk, or water, to make egg wash. Add coconut flakes to a plate or a shallow bowl.
- Dip each dough ball in egg wash and then roll in coconut flake. Place them on a parchment lined baking sheet, about 2” apart.
- Press down on each dough ball using the back of a teaspoon to make the “thumbprint” indentation. Dip the teaspoon in flour each time to prevent dough from sticking.
- Fill each indentation with ½ teaspoon of guava jam.
- Preheat the oven to 350°F. You can keep the cookies in the refrigerator while the oven preheats.
- Bake cookies for 15-20 minutes until coconut flakes are golden brown, one baking sheet at a time.
- Let cookies cool on a wire rack completely before serving.
Notes
- Don’t use your thumb - for the thumbprint indentation, using a teaspoon will make it much cleaner and more uniform.
- Flour the back of the teaspoon - before using the teaspoon to press the indentation in the cookie dough, dip it in flour to prevent sticking.
- Don’t add too much jam - you only need ½ teaspoon of jam for each cookie, if you use too much jam, it will not stay within the indentation and spill over.
- If the dough cracks while you’re making the indentation, you can use your fingers to squeeze it back together.
Nutrition
Serving: 39g | Calories: 176kcal
