Torticas de Guayaba Cuban Cookies

The scent of guava always pulls me back to my grandmother's kitchen in Havana, where windows stayed open to catch whatever breeze might pass through. She'd press her thumb into tiny mounds of dough, explaining that the well needed to be deep enough to hold all that sweet, tangy treasure. I've since learned that the perfect tortica balances that rich, buttery crumble against the bright punch of the fruit. It's a humble cookie, really, but something about the combination feels like sunshine caught in pastry form.

Last Christmas, I made three batches for our annual cookie exchange and watched them vanish in minutes. My cousin kept sneaking them from the platter every time she thought nobody was looking, claiming she was just quality control. By the time I went to pack leftovers for guests, the tin was practically empty except for crumbs. Now I double the recipe if I know she's coming over, and I stash a few separate ones just for myself before anyone arrives.

Ingredients

• Unsalted butter: Room temperature butter is non-negotiable here because it needs to cream properly with sugar for that melt-in-your-mouth texture
• Granulated sugar: Don't reduce this because the sugar helps create those tender edges and keeps centers soft
• Egg yolk: The extra richness from just the yolk makes these cookies exceptionally delicate
• Vanilla extract: Pure vanilla makes a difference you can actually taste in such a simple dough
• All-purpose flour: Spoon and level your flour instead of scooping directly to avoid dense cookies
• Salt: Just enough to enhance all the flavors without making them taste salty
• Cocoa powder: For chocolate lovers, this creates a moody, sophisticated base that pairs beautifully with guava
• Guava jam or paste: Real guava is worth hunting down, but raspberry or apricot work in a pinch

Instructions

Prep your space and heat:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper so nothing sticks and cleanup stays minimal

Cream butter and sugar:

Beat softened butter and sugar until the mixture looks pale and fluffy, which usually takes about 3 minutes of serious mixing

Add the yolk and vanilla:

Pour in the egg yolk and vanilla extract, beating until everything's completely incorporated and smooth

Work in the flour:

Mix in flour and salt gradually until the dough comes together, swapping 2 tablespoons of flour for cocoa powder if you're making the chocolate version

Shape and indent:

Roll tablespoon portions into balls, space them 2 inches apart on your prepared sheet, then press your thumb deep into each center to create that signature well

Fill and bake:

Spoon about 1/2 teaspoon of guava jam into each indentation and bake for 12 to 14 minutes until edges turn just golden

Cool completely:

Let them rest on the baking sheet for 5 minutes before moving to a wire rack, since they're too fragile to handle when hot

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My daughter now helps me make these, and she's developed her own technique for pressing the perfect thumbprint, claiming smaller thumbs make better wells. We end up with flour on our noses and jam on our fingers, but that's half the joy. Some traditions are worth passing down, messy hands and all.

Making Them Ahead

You can scoop and roll the dough balls up to 2 days in advance, storing them tightly covered in the refrigerator. Let them sit at room temperature for about 15 minutes before shaping and baking, or the cold dough will resist your thumbprint efforts. I've also frozen the shaped dough for up to a month, baking straight from frozen and adding just 1 to 2 extra minutes.

Getting The Filling Right

Too much jam and these will bubble over, creating a sticky mess on your baking sheet. Too little and you'll bite into mostly dough with just a hint of fruit. I find that slightly heaping 1/2 teaspoon per cookie hits the sweet spot. If your jam is particularly thick, warm it in the microwave for 10 seconds to make it easier to spoon.

Serving Ideas

A light dusting of powdered sugar right before serving transforms these into something that looks professionally finished. They're elegant enough for a tea party but casual enough for an afternoon snack. I've served them alongside vanilla ice cream, letting the warmth of freshly baked cookies soften the ice cream just slightly.

• Pair with strong Cuban coffee or espresso to cut through the sweetness
• Tuck them into gift boxes lined with wax paper for holiday giving
• Store with a slice of bread if keeping longer than a day to maintain softness

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There's something deeply satisfying about thumbprint cookies, the way your fingerprint literally becomes part of the recipe. These torticas carry warmth in every bite, like a small edible memory from a kitchen I still miss.

FAQs About This Recipe

→ What makes torticas de guayaba different from regular thumbprint cookies?

These Cuban cookies feature guava filling instead of traditional raspberry or strawberry jam, giving them a distinctive tropical flavor. The dough is exceptionally buttery and tender, often compared to shortbread. Guava's natural tartness balances the rich cookie base, creating a uniquely Latin American flavor profile.

→ Can I use fresh guava instead of jam or paste?

Fresh guava isn't recommended for filling as it releases too much liquid during baking. Guava jam or paste works best because they're concentrated and hold their shape. If using guava paste, warm it slightly with water to make it spoonable. You can also substitute with other tropical preserves like mango or passion fruit.

→ Why do my cookies lose their indentation during baking?

If the thumbprint disappears, the dough may be too warm. Chill the dough balls for 10–15 minutes before baking to help them hold shape. Also make your indentation deeper than you think necessary—it should reach about halfway through the cookie. If needed, press the center down again immediately after removing from the oven while still warm.

→ How should I store torticas de guayaba?

Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer them between parchment paper to prevent sticking. The guava filling may soften slightly over time but remains delicious. For longer storage, freeze unbaked dough balls and bake fresh, or freeze baked cookies for up to 3 months.

→ Can I make these cookies ahead of time?

Absolutely. The dough can be prepared and refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before scooping and baking. You can also bake the cookies completely and store them—the flavor actually improves after a day as the guava melds with the buttery dough.

→ What's the difference between guava jam and guava paste?

Guava jam is spreadable like traditional fruit preserves, while guava paste is a thick, dense block that requires thinning with warm water to become spoonable. Both work beautifully in these cookies. Paste offers a more concentrated guava flavor, while jam is easier to work with. Choose based on availability and preference.