Guava Jelly Cream Cheese Cookies

Start by whisking dry ingredients: 2 1/2 cups of all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt. Set it aside.
In another bowl, beat 8 ounces of room temperature cream cheese until it’s smooth and creamy. Next photo for reference.
To the creamy mixture, add 1/2 cup of room temperature unsalted butter. Using an electric mixer, beat until smooth and creamy.
To the beaten mixture, add 1 cup of granulated sugar. Beat the mixture on high speed until creamy. Reference photo below.
Add 1 egg, 1 tsp lemon zest, 1 tsp pure vanilla extract, and 1/2 tsp almond extract. Beat again until combined fully.
Add the dry ingredients to the wet mixture. I did 1/3 of the dry ingredients at a time to avoid making a mess.
Use a spatula to scrape down the sides and mix well. Cover and chill the combined dough for at least 3 hours in the refrigerator.
Preheat the oven to 350oF. Line your baking tray with parchment paper. Take the dough out from the refridgerator. On a plate, have some sliced almonds ready. Let’s get to work.
Roll 1 tbsp of dough into a ball and roll each ball in sliced almonds.
Place them on to the baking tray.
Use your thumb to make a dent/space for jelly filling.
TADAAA — tiniest jelly container ^.^
Spoon the jelly into the indent we created. Into the oven it goes for 15 minutes or until lightly browned on the sides.
Fresh out of the oven. So I am a little disappointed the jelly didn’t spread as the cookies baked in the oven. Oh well…
Close up, close enough. Can you smell the deliciousness?
Dust powdered sugar to make it look fancy!
Oh and place flowers on the side to make it look like you have your life together.
These cookies were so soft. Absolutely delicious!

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