Sweet Guava & Gorgonzola Thumbprint Cookies
Makes 28 cookies.
- 1 c. butter, room temperature
- 1/2 c. powdered sugar
- 1 tsp. vanilla extract
- 2 c. flour
- 1-1/2 c. sliced almonds, crushed
- 8 oz. guava paste (about 3/4 c.)
- 2 Tbsp. cream
- 2/3 c. gorgonzola, crumbled
Preheat oven to 350° F. Line a large baking sheet with non-stick foil or parchment paper; set aside.
In a large bowl using a hand mixer or stand up mixer, beat butter until light and fluffy. Add powdered sugar and vanilla; beat until combined. Add flour; stir until combined and a soft dough is formed. Shape dough into 1-1/4 inch balls. Roll each ball in crushed almonds. Place each about 2 inches apart on baking sheet. Using thumb or index finger, make an indentation in center of each. Refrigerate 3 to 4 minutes. Bake 12 minutes; remove from oven and set aside to cool.
Meanwhile, in a microwavable bowl, add guava paste and cream. Microwave in 30 second intervals, stirring in between each, until melted and smooth.
If guava paste is unavailable in your local supermarket, you can substitute with your favorite preserves or jam.