Guava Filled Shortbread Cookies Recipes

GUAVA-FILLED SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Cut the guava paste into squares that are
• about ¾ inch thick and 2 and ½ inches wide. Set them aside. In a large bowl cream together the butter and sugar.
• Add the egg yolk and vanilla extract and mix until well blended. Add the flour, ½ cup at a time, mixing well between additions, until a relatively coarse dough forms.
• Place some of the dough in the palm of one of your hands and flatten it. Place a slice of guava paste on top of the dough and then grab another handful of dough and compress it on top of the guava paste.
• Flip the cookie back and forth between your palms, compressing the crumbly dough
• until the slice of guava paste is completely encased in the dough and the dough
• crumbs have solidified enough to form a relatively smooth dough casing.
• Place the cookie on an ungreased cookie sheet and repeat this process until all of the dough or guava slices are used. Bake for 25 minutes, then remove the pan from the oven and allow to cool for 20 minutes before serving.

GUAVA FILLED SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Cut the guava paste into squares that are about ¾ inch thick and 2 and ½ inches wide. Set them aside.
• In a large bowl cream together the butter and sugar. Add the egg yolk and vanilla extract and mix until well blended.
• Add the flour, ½ cup at a time, mixing well between additions, until a relatively coarse dough forms.
• Place some of the dough in the palm of one of your hands and flatten it. Place a slice of guava paste on top of the dough and then grab another handful of dough and compress it on top of the guava paste.
• Flip the cookie back and forth between your palms, compressing the crumbly dough until the slice of guava paste is completely encased in the dough and the dough crumbs have solidified enough to form a relatively smooth dough casing.
• Place the cookie on an ungreased cookie sheet and repeat this process until all of the dough or guava slices are used.
• Bake for 25 minutes, then remove the pan from the oven and allow the cookies to cool for 20 minutes before serving. Make about a dozen cookies.

GUAVA BARS RECIPE

Steps:

• Grease a 9- by 13-inch baking pan with butter. Adjust oven rack to middle position and preheat oven to 350°F (180°C).
• For the Crust : In the bowl of a stand mixer fitted with a paddle attachment or with a hand-held mixer, beat butter and sugar together until fluffy, about 3 minutes, then add salt and flour and beat until dough comes together. Press dough evenly into prepared pan. Cover dough with slices of guava paste.
• For the Topping : In the bowl of a food processor, combine oats, butter, salt, and sugar. Pulse 10 times. Add flour and pulse until mixture resembles wet sand. Sprinkle evenly over top of pan. Bake until top is golden, about 45 minutes. Let cool completely before cutting into bars.

SIOBHAN'S THUMBPRINT COOKIES

Steps:

• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, sift together the flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
• Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

GUAVA BARS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9-inch pan, and line with foil or parchment paper.
• Lightly grease paper/foil (I use cooking spray) Combine brown sugar, flour, baking soda, salt, and rolled oats.
• Cut in butter with a pastry blender or two knives until mixture is crumbly.
• Press half of the crust mixture into the prepared pan.
• Slice the guava paste into enough pieces to cover the crust within 1/4 inch of the edge, and place in pan.
• Sprinkle remaining crust mixture over guava paste layer, and lightly press down with the back of a fork or spatula.
• Bake for 35-40 minutes in preheated oven, or until crust is lightly browned.
• Allow to cool in pan on wire rack before cutting into 16-24 bars (depending on the size bars you cut).

GUAVA AND CREAM CHEESE TWISTS

Steps:

• Using an electric mixer on medium-high speed or a large bowl and wooden spoon, beat butter and cream cheese until creamy and smooth. With the machine running, add sugar and salt, and continue beating until a little fluffy. Add egg yolk and beat until incorporated. (Reserve egg white.) Add flour all at once and mix just until incorporated. Halve the dough, and place each half on plastic wrap. Using the plastic wrap, press each half into a 1-inch-thick rectangle. Wrap tightly and refrigerate until firm, about 2 hours.
• When ready to bake, cut guava paste into 50 1/4-inch-thick rectangles (2 inches long, ½-inch wide). Line 2 baking sheets with parchment paper. Heat oven to 350 degrees.
• On a generously floured surface, using a well-floured rolling pin, roll out 1 dough rectangle until roughly 15 1/2 inches long, 6 1/2 inches wide and 1/8-inch thick. Trim the edges, then cut into 24 (2 1/2-by-1 1/2-inch) rectangles. (You will have 48 rectangles from the initial rolling; the final two rectangles will come from rolled-out scraps.) Transfer to a prepared sheet, spacing 1 inch apart. If the dough has gotten too soft to handle, refrigerate until firmer but still very pliable.
• Place a guava paste rectangle in the center of each piece of dough on a diagonal. (It should not extend past the dough.) Take the dough corner opposite the top of a guava rectangle and wrap it over the guava paste so that the point meets the opposite edge; press the dough corner gently to secure. Take the corner diagonally opposite to the folded one and fold over the other end of the guava paste, pressing the corner gently against the other edge. Repeat with the remaining dough and guava paste. Chill and reroll dough scraps. If the assembled dough is soft, and you'd like to decorate the tops, chill or freeze again.
• For a sparkly, crunchy and sweet top, lightly brush the top of the dough with the reserved egg white and sprinkle with sparkling sugar. (These taste just as good without any topping.) Bake, 1 sheet at a time, until golden brown around the edges, 13 to 15 minutes. (The paste may ooze out.) Cool completely on the sheets on wire racks. The cookies are best the day they're made, but will keep in an airtight container for up to 5 days.