Welcome to the day 2 of Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We’ve teamed together with 10 other talented bloggers to bring you 5 fantastic days of cookie recipes to get you in to the holiday spirits. If you love to pin make sure to check out our #CookieWeek Pinterest board full of all the cookie recipes you’ll see here this week!
Our sponsors for this event have provided us with some great prizes and we’d like to extend a huge thank you for their generosity. Thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week!
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You guys know I’m Sunday lazy, right? Yeah, I’m Sunday lazy.
And because my body works a certain way I am awake at 6AM. ON SUNDAYS. Try as I might I can’t go back to sleep. And I really do freaking try. Sometimes I’m able to sleep an extra hour or two. But it’s rare.
So I sit in bed staring at the ceiling and listening to footsteps in my empty third floor apartment. I think the apartment is haunted; however, as long as the ghost doesn’t make its way to my bedroom, it’s a live and let live situation. Or live and let haunt?
Whatever.
Sundays I’m staring at the ceiling wondering whether or not I’m going to tackle a super involved recipe situation. More often than not, I don’t want to. Not because I don’t like you, I do – It’s just…
Do you REALLY want to spend 6 hours tacking ONE recipe?
I mean, wouldn’t you rather binge watch Netflix or sit on your couch catatonic, slightly drooling for a respectable portion of the day instead?
I got you, boo. Flow with me – Let’s bake some cookies.
I found this dough on Martha Stewart’s website. The dough was meant for fig pinwheels. Honestly, I considered making a guava version of those pinwheel situations; BUT, I was sitting on my sofa comatose for at least 4 hours. It got late. I was losing my light. If you write about food, you know – Good lighting is analogous (oh, snap – Big Girl words!) to being presented with a truck full of gold bricks – Or something of the sort.
Plus pinwheel situations have a long ass freeze time (dough is wet, ya’ll), then there’s the rolling and more freezing…
Ain’t nobody got time for that shit on Sunday.
Let’s roll with some thumbprint cookies and a dough chill time of about 30 minutes. Let’s be Reasonable. While the dough chills make a quick filling of guava, cream cheese, vanilla extract, and confectioners’ sugar. You don’t even need to break out your mixer – Mix that jammy with a fork, and then chill that situation.
When your dough is sufficiently chilled, drop it by the cookie scoopful onto your baking sheets. They don’t even spread so placing them far apart isn’t necessary. Once these bad boys are out of the oven, make an indentation in the middle. Make way for that guava filling. Wait till these cookies have cooled somewhat, and fill. The filling will dry somewhat in time and will be tacky to the touch.
They’re not pretty. Doesn’t matter, homie. They’re perfect for transporting out of your home, into someone else’s hands. You’ll need to get them out of your house as soon as possible. You get about 42 cookies per batch AND these cookies are addictive. The cookie dough’s interior is soft and chewy and the outer layer ever so slightly crumbly, giving way to the tropical guava filling. It’s a mouth feel situation you can’t pass up.
So don’t. Don’t pass it up, yo.
[purerecipe]
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Make sure to stop by and see what else is baking up today.
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White Chocolate Cranberry Macadamia Nut Cookies by The Girl In the Little Red Kitchen
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Lemon Cookies by Cravings of a Lunatic
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Fudge Filled Chocolate Chip Cookie Cups by Chocolate Moosey
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Homemade Peanut Butter Cookie Dough Oreo Cookies by Dinners, Dishes and Desserts
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Pineapple Cookies with Vanilla Rum Glaze by Cooking in Stilettos
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Don’t forget – We have a giveaway situation happening! Hop on over to yesterday’s post to check out our swag! And while you’re there, check out yesterday’s cookies!
1 (one) lucky person will win a the prizes listed in the link above, who will be randomly chosen through Rafflecopter. This giveaway is open from Monday, November 3rd, 2014 to Monday, November 11th 11:59 EST to US residents only. 1 winner will be contacted by me via email and will have 48 hours to respond, at which time a new winner will be drawn. Good luck!
Ingredients
For the cookies
- 2 1/2 cups all-purpose four spooned then leveled
- 1 teaspoon of salt
- 1/2 teaspoon baking soda
- 1/2 cup 1 stick unsalted butter, room temperature
- 1/2 cup cream cheese room temperature
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
For the guava filling
- 3/4 cup guava paste
- 1/2 cup cream cheese room temperature
- 2 tablespoons confectioners' sugar
- splash of vanilla extract
Instructions
Make the cookies:
- In a medium bowl, combine the flour, salt, and baking soda. Set aside. Line 2 baking sheets with parchment paper. Also set aside.
- In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed, cream butter, cream cheese, and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Reduce the speed to low and add the flour mixture in 2 parts and mix until just combined. Fold the dough onto itself with a spatula to incorporate all the dry bits. Cover the mixing bowl with plastic wrap and place in the freezer for 30 minutes. This will allow the dough to firm up. While the dough chills, make the guava filling.
Make the guava filling:
- To a small bowl, add the cream cheese, guava paste, and vanilla extract. Mash with a fork until mostly incorporated. Add the confectioners' sugar and mix until smooth. Cover with plastic wrap and place in the fridge until ready t use.
Bake the cookies:
- Preheat oven 350 degrees Fahrenheit and remove cookie dough from the freezer. With a small cookie scoop, drop spoonfuls of dough onto prepared baking sheet. These cookies don't spread, so no need to space them out too much. About 1 inch of space is fine. Place cookies in the oven and bake for about 12-14 minutes, rotating pan midway through to ensure even baking.
- Remove cookies from the oven and with your cookie scoop (or spoon), make an indentation in the middle of each cookie. Allow the cookies to cool slightly in the baking sheet, then transfer to a rack to cool completely.
Fill the cookies:
- Fill indentation of each cookie with guava filling using a cookie scoop or a spoon. Allow the filling to set for about 15 minutes. When the filling sets it should be tacky to the touch.
