Jam thumbprints are usually one of the cookies that I make for the holidays. I want to shake things up a bit this year, so I’m going to fill the thumbprint with guava paste instead of jam. Dad made them not too long ago, and he filled the thumbprint with apple butter. Guava is a tasty tropical fruit that’s considered a super fruit. It’s high in nutrients and it has a sweet tropical flavor (read more about the health benefits of guava). You can find guava paste in the Spanish section of most grocery stores. It’s also available on amazon.com. I prefer the Conchita brand; I like the texture of the paste more than other brands of guava paste.
Be warned. Guava thumbprint cookies are addictive. It’s likely that you’ll eat three at a time, several times within the hour. I quietly shove one in my mouth every time I walk through the kitchen, which is more often than I’m going say here. Thing is, guava thumbprint cookies aren’t for those of you who are watching what you eat this holiday season. The cookies are made with a cup of butter and 2 cups of chopped pecans. I’m happy.
The guava paste, too, is something to crave. It’s a popular local snack. The guava paste is often sliced thin and served with a slice of cheese and a water cracker. I love the flavors of the guava and the cheese together (also not low-fat), and it got me thinking about other ways to use the paste in a recipe. Today, it’s the thick center of a thumbprint cookie.
- 1 cup unsalted butter, softened
- ½ cup sugar
- 2 large eggs, separated
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 2 cups finely chopped pecans
- ½ cup guava paste
- Line a cookie sheet with parchment paper. Preheat oven to 350 degrees.
- In a large mixing bowl, beat butter and sugar with electric mixer on medium speed until mixture is creamy.
- Add egg yolks, vanilla, and salt; beat well.
- Gradually add flour, beating until blended.
- Beat egg whites with a fork until slightly frothy.
- Using a small cookie scoop, shape dough into balls. Dip balls into egg white; roll in pecans. Place one inch apart on prepared baking sheet. Gently press thumb into center of each cookie to make indentation. Fill each indent with about ½ teaspoon of guava paste. Note: the paste will be thick.
- Bake for 14-16 minutes, or until cookies are slightly brown. Cool on baking sheets for 5 minutes. Move to wire racks to cool completely.