While I was home me and my brother and my friend Melanie set aside an afternoon to walk around Portland and try some of the city's gourmet food trucks. When we were walking down Hawthorne on the east side of the city we made a pit stop in a Vietnamese boba shop so my brother could get a bahn mi (Vietnamese sandwich) and I could get a boba. While I was waiting for my drink I noticed some plain-looking shortbread cookies that were laid out on a shelf. Melanie told me that they were filled with guava inside and were pretty common at Vietnamese delis and cafes. It was only $1 for a cookie, so I bought one to try it and my God, was I happy I did. The shortbread was incredibly rich and buttery, and the guava filling inside was just the right combination of sweet and fruity. I have been craving those cookies ever since then, and decided to try my hand at making some this weekend. The Brazilian supermarket down the street carries guava paste, so I bought a large brick of it because I wasn't sure how much I would need. Well, I have a lot left over, so I will probably be making another guava-related dessert sometime soon, or I might just end up making these again because they turned out that good. Just as tasty as I remember them! You can find guava paste online or at your local Mexican, South American, or South East Asian marketplace. Makes about a dozen cookies.
1 Egg Yolk
15 Ounces Guava Paste
15 Ounces Guava Paste
2 and 1/3 Cups Flour
1 Cup Butter
1/2 Cup Sugar
1/4 Teaspoon Vanilla Extract
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.