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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

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.