Sweet Guava and Gorgonzola Thumbprint Cookies

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 10/15/2020
Serves: 28 Save

Ingredients (8)

  • 1 cup Butter
  • ½ cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 cup All Purpose Flour
  • 1½ cup Sliced Almonds
  • 8 oz Guava Paste
  • 2 T Heavy Cream
  • ⅔ cup Salemville® Gorgonzola Cheese Crumbles

Directions

  1. Preheat oven to 350° F. Line a large baking sheet with non-stick foil or parchment paper; set aside.
  2. In a large bowl using a hand mixer or stand-up mixer, beat butter until light and fluffy. Add powdered sugar and vanilla; beat until combined. Add flour; stir until combined and a soft dough is formed. Shape dough into 1-1/4 inch balls. Roll each ball in crushed almonds. Place each about 2 inches apart on baking sheet. Using thumb or index finger, make an indentation in center of each. Refrigerate 3 to 4 minutes. Bake 12 minutes; remove from oven and set aside to cool.
  3. Meanwhile, in a microwavable bowl, add guava paste and cream. Microwave in 30-second intervals, stirring in between each, until melted and smooth.
  4. Using a teaspoon, carefully press indentation in center again if needed. Fill each center with guava mixture and sprinkle with gorgonzola. Return to oven; bake 5 to 6 minutes longer until cookies are lightly browned.
NOTE: If guava paste is unavailable in your local supermarket, you can substitute with your favorite preserves or jam.

Recipe courtesy of Naylet LaRochelle, Bronze Tier Prize Winner in the 2014 Salemville® “How Do You Blue” recipe contest.

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