Check out these delicious Guava Shortbread Sandwich Cookies, made possible through our Puree Project with Wislla Distribution! These were so fun and easy to put together. Most likely our favorite baked goodie we made with the guava jam recipe!
A little background on the Puree Project: We received 16 pounds of various fruit purees straight from Columbia (the country, not the city). We were tasked with creating multiple recipes to showcase their range and were excited to start experimenting! This is only one of many recipes we created. So, poke around on our website to find more related recipes, from drinks to marinades to baked goodies.
Guava Shortbread Sandwich Cookies
Ingredients
- 1 cup Non-dairy butter We love the Country Crock plant butter or Monty's cultured cashew butter logs!
- 1 cup Sugar
- 1 tbsp Lemon juice
- 1 tsp Grated Lemon Zest/Rind
- 3 Eggs Beaten
- 2 cup Flour**
- 3 tsp Baking Powder
- 0.5 cup Macadamia nuts*** Finely chopped
- 16 floz Guava jam**** 1-2 small mason jars worth
Instructions
- Start by pre-heating your oven to 350*F.
- In a stand mixer, cream butter, sugar, lemon juice, and grated lemon zest together until fully incorporated.
- Next, add in the eggs and beat until combined.
- Add the flour and baking powder next, stirring slowly to combine (don't want to overmix once you add the flour).
- In a small, dry saucepan on low heat, add the finely chopped macadamia nuts, toasting for 2-5 minutes until slightly golden brown and aromatic, before folding slowly into the cookie dough.
- On a parchment lined baking sheet, drop by tablespoon-fulls into balls, and form into flattened, round disks in your hand (no thicker than 1/4-1/2 inch). Repeat process with remaining dough until no more is left.
- Bake for 25-35 minutes at 350*F, or until cookies have begun to turn golden brown around the edges. An extra 5-10 minutes of baking time may need to be added, depending on your oven or settings.
- Let cool on a drying rack until no longer warm to the touch, about 15-20 minutes.
- Assembly Time! Match up cookies of about the same sizes to become tops and bottoms of your cookie sandwiches, spreading about a teaspoon-full of guava jam onto one side, and capping off with the other matching cookie. Repeat this process until you have no cookies left.
- Keep in a Tupperware container or on a paper plate in a ziplock bag in the fridge for up to two weeks. Enjoy!
Notes
- *We used Country Crock’s plant butter (the stick version). If you can’t find the sticks in your grocery store, the tubs work just as well in the same measured amounts. Monty's NYC Butter or Miyoko’s Cultured Plant Butter are close second favorites for baking (usually found at Target or Publix, Monty's is direct-shipping only, depending on your location).
- **You can easily make these guava shortbread cookies gluten-free by using 1-to-1 conversion flour instead of regular. We love Bob’s Red Mill or King Arthur’s version for this recipe.
- ***If you're allergic to Macadamia nuts, feel free to substitute another nut (cashews or pistachios would also go great with guava jam). If not, feel free to remove them and their coordinating recipe steps entirely.
- ****I usually find guava jam in the Mexican section of normal grocery stores or at Mexican grocers. Feel free to sub in homemade jams of choice or store-bought ones in the same amount!
