Guava and tapioca thumbprint cookies

This is one of the most traditional of the Brazilian cookies, I am not afraid to say that it may be the favorite nationwide. Whether made of manioc starch (cassava) or corn starch it is always very buttery, dense, crunchy and melts in your mouth. Besides, it has the most powerful guava aroma. According to me, guava is the most powerful aroma of the tropics, a strong and distinctive perfume which make this fruit unique.


In more temperate zones fruits like strawberries and raspberries have a powerful flavor-aroma and color which can be used in many other food recipes. The red guava, I dare to say, has the same power as those red berries. Guava jam and guava compote are regularly used as fillings in cookies and cakes. In my opinion, the only fruit sauce to match the power of the red berries is guava sauce. I made some guava jam thumbprint cookies with manioc starch and they were delicious.




Guava Thumbprint cookies

is gluten free

(250ml cup)

100 grams butter in room temperature
1/2 cup sugar
2 cups tapioca starch
1 egg
1 tablespoon pure vanilla extract
80 grams guava jam

How:


Preheat oven to 350 degrees and line with parchment paper two baking sheets.

In the bowl beat together butter and sugar until light and fluffy. Add egg and vanilla and beat some more. Add flour to mixture, one half cup at a time, beating until well combined to make a very soft dough. Eventually, and depending on the humidity in your kitchen, you may not need to add all the starch. Keep your eyes open, but in case the dough gets too dry add some drops of milk to soften.

Make small balls of dough and place balls on parchment-lined baking sheet. Make a deep indentation in the center of each ball with your finger or bottom of a thick wooden spoon and fill them with a small spoonful of jam.

Bake for 15 to 18 minutes or until light golden on the edges. Remove from oven and place on a wire rack to cool.

Makes 50 cookies