Guava Shortbread Sandwich Cookies
Smgross1947
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 so excited to start experimenting! This is only one of many recipes we created. So, poke around on our website to find even more related recipes, from drinks to marinades to baked goodies.
Recipe 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. Miyoko’s Cultured Plant Butter is a close second favorite for baking for us (usually found at Target or Publix)!
- **You can very easily make these guava shortbread cookies gluten-free by using 1-to-1 conversion flour instead of regular here. We love Bob’s Red Mill or King Arthur’s version for this recipe.
- ***If you’re allergic to Macadamia nuts, feel free to sub in another nut of choice (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 available in the Mexican section of normal grocery stores or at Mexican grocers themselves. Feel free to sub in homemade jams of choice or store-bought ones in the same amount!
- Prep Time: 20m
- Cook Time: 30m
- Total Time: 50m
- Serves: 10 people
- Yield: ~24 sandwich cookies
- Category: Desserts & Baking
Ingredients
- 1 c Country Crock Plant Butter*
- 1 c Sugar
- 1 tbsp. Lemon juice
- 1 tsp. Grated Lemon Zest/Rind
- 3 Eggs (beaten)
- 2 c Flour**
- 3 tsp. Baking Powder
- 1/2 c Macadamia nuts***, finely chopped
- 16 fl oz 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!
