These Guava Marmalade Thumbprints feel like springtime. Soft shortbread cookie filled with citrusy sweetened guava.
The combination of a buttery cookie and the bite of marmalade just go together. Guavas can be on the slightly sweet to very sweet which pairs beautifully with the cookie. Don’t you think mom would love these little gems to celebrate her day? I definitely do.
Guava Marmalade Thumbprints
You may be asking what is guava and how do you use this fruit? It’s possible you’ve seen this small yellowish fruit in your local markets. Many ethnic varieties of fruits and vegetables are becoming more readily available. You may need to look at several locations to find what you’re looking for. It’s well worth all the effort.
What is guava? A small edible yellow-green skinned fruit with pink to dark red flesh inside. The fruit originates from Mexico, the Caribbean, Central and South America. Read here for more in-depth information on guava and interesting reading.
Guava is used in sauces, marmalades and most widely known paste. A popular pastry made with guava paste and cream cheese baked in puff pastry is delicious. You can add guava to savory dishes as well.
You can make your own guava jam or marmalade from scratch if desired. Making your own is very easy and keeps well. Luckily, I’ll teach you how to use store-bought guava paste for this cookie recipe. Maybe you’ll find this brand online I happened to find at HomeGoods. It’s delicious! Never know what you’ll find in those stores.
Guava Marmalade Thumbprints
How to use store-bought guava paste? Basically, open package and cut cubes of paste you’ll need for the recipe. Place guava in a microwave safe bowl with a small amount of water. Heat at 30 second intervals and adding more water until desired consistency is reached.
I recommend having cookies all prepared and ready to bake except for guava. Heat guava and fill cookies to keep paste from hardening and reheating again. If you warm more than needed have no worries because it hardens. Refrigerate any extra leftovers for several weeks.
I bet you’re ready to start baking so here we go. Gather all ingredients and utensils you need to prepare the thumbprints.
First cream butter and sugar until pale and fluffy, about 3 to 4 minutes gradually increasing speed. Add in almond extract. Gradually add in flour alternately with milk until dough comes together. Add in more milk if dough is too dry yet not real wet. Cover and chill dough for 30 minutes or until ready to bake.
Roll tablespoon size cookie balls and place on parchment-lined cookie sheets 2-inches apart. Use your index finger to indent cookies. Spoon about 1/4 teaspoon or so of guava marmalade into indentations.
Bake at 375 for 8 – 10 minutes or until cookies just beginning to brown. Let cookies rest a few minutes then remove to wire racks to cool. Enjoy!
Guava Marmalade Thumbprints
If you’ve never tried guava, you need to get on the bandwagon. These little fruits are so worth the effort looking for. Some say the taste is between strawberry and pear but sweeter.
You’ve tried you say. Well, congrats because you know what I’m talking about. I find guavas grow on you the more you eat them. Try guava nectar for a refreshing summer drink or cocktail. The flavor is unexpectedly wonderful in my opinion.
Try just simply cutting up pieces for a fruit tray or cheese platter. Guava loves cheese especially cream cheese and Manchego. Don’t think anyone would complain.
Ending on a sweet note, I’ve given you instructions on baking the same cookie yet making them into Guava Shortbread Sandwich Cookies. They are truly devine and just for you. Just sayin’! Happy Baking!
If you make this recipe, like or leave a comment below, @michelleheyden, @chowdownlowdown or #chowdownlowdown.
Guava Marmalade Thumbprints
Guava Marmalade Thumbprints
1 cup (2 sticks) salted butter, room temperature
1 cup granulated sugar
1/2 t. kosher salt
1/2 t. pure almond extract
3 cups all-purpose flour
1/4 cup milk, more if needed
1/2 cup guava marmalade or softened paste
Line 2 baking sheets with parchment paper and set aside.
In bowl of stand mixer, beat butter and sugar for 3 minutes or until pale and fluffy. Add in almond extract.
Reduce mixer speed to low and gradually add flour in flour with milk until a soft dough forms. Add 1 T. more milk as needed for dough to hold together but not too wet.
Wrap dough for about 30 minutes so dough becomes firm enough to roll.
Heat oven to 375 degrees. Roll 1 T. size dough balls and place on prepared baking sheets 2-inches apart. Use your index finger to make an indent in each cookie.
Place about 1/4 t. guava marmalade in each indentation.
If you’re using guava paste, simple cut cubes of guava pasta and place in a microwave safe bowl with a small amount of water. Heat for 30 second intervals, adding more water until desired consistency is reached. Do not leave the warm guava to harden or you’ll need to reheat again. Refrigerate any leftovers for several weeks.
Bake for 8-10 minutes or until lightly brown. Allow cookies to sit on pan for 5 minutes before cooling on wire rack.
Store layered between wax paper in airtight container up to 4 days.
Makes about 36 – 40 cookies.
Bonus: Guava Shortbread Sandwich Cookies
Note: Use this same cookie dough to make sandwich cookies.
To make the sandwich cookies, prepare cookie recipe per directions through chilling.
Roll chilled dough into Tablespoon-size cookie balls. Flatten each ball to about 1/4-inch thickness yet not too thin.
Place on parchment-lined baking sheets and bake for 9 minutes or until bottoms lightly brown. Remove from and let sit for 5 minutes and cool on wire racks.
When cookies are cool, spoon about 2 teaspoons guava marmalade on flat side of cookie and place another cookie on top making a cookie sandwich.
Sprinkle finished cookies with powdered sugar, if desired.
Makes about 18 – 20 sandwich cookies.
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