Classic buttery shortbread thumbprint cookies made with 6 ingredients and filled with sweet and tart guava jam. Just 25 minutes from start to finish! These Torticas de Guayaba (Guava Jam Thumbprint Cookies) are similar to my torticas de moron with the exception of the guava. They're great for gift giving too!
1/2cupguava jam (or guava preserves)room temperature
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a stand mixer or in a large bowl using a handheld mixer, cream the butter and sugar together until combined then add the egg yolk, vanilla extract, and salt until smooth. Slowly add the flour and mix until no longer crumbly.
Using a tablespoon or medium cookie scoop, roll the dough into balls then place on the baking sheet.
Gently and carefully make an indentation into each ball of cookie dough using the back of a teaspoon. Be careful not to press all the way through.
Chill the cookie dough balls for 1 hour in the fridge. This will solidify the ingredients and to prevent them from spreading or cracking while baking. This is key!
Remove the baking sheet from the fridge and spoon 1/2 teaspoon of the guava jam into the indentation in each one. Using room temperature jam will make it easier to add the jam into each cookie.
Bake for 10-12 minutes or until the cookies are slightly golden brown. These cookies can burn quickly so keep an eye on them!
Remove from the oven and let them cool for 10 minutes. The jam filling may be hot so be careful. Serve and enjoy!