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Desserts
Latin American
Makes about 24-30 cookies
1 hour 30 minutes
1 hour 45 minutes
2 ½ cups all-purpose flour (e.g., Bob’s Red Mill Organic Flour, as shown)
½ teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup guava paste, cut into small cubes (about ½-inch pieces)
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand mixer (or stand mixer with the paddle attachment) to cream the butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Cover the dough and refrigerate for at least 1 hour to firm up.
Cut guava paste into small cubes. Ensure they are small enough to be easily enclosed within the cookie dough.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop about 1 tablespoon of dough and flatten it slightly in your palm.
Place a piece of guava paste in the center of the dough. Wrap the dough around the guava paste, rolling it into a smooth ball to seal the filling completely.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the cookies are lightly golden on the bottom but still pale on top.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the cookies as is, or dust them with powdered sugar for an extra touch of sweetness.
