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Guava Jam Pawprint Cookies

Featured in the Honolulu Star-Advertiser on October 12, 2016.

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Ingredients:

Guava Jam Pawprint Cookies

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup vegetable shortening
  • 1/2 cup light brown sugar
  • 3 egg yolks
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup guava jam or your favorite jam, jelly or preserve
  • Granulated sugar, for rolling

Directions:

  1. Preheat oven to 350°F.
  2. Line two cookie sheets with parchment paper.
  3. Cream together butter, shortening and brown sugar with an electric mixer at medium speed for 2 minutes or until fluffy.
  4. Add egg yolks, milk, vanilla and salt, and beat until well combined.
  5. Reduce to low and gradually add flour, mixing until well blended.
  6. Use about 2 teaspoons of dough and roll into balls.
  7. Place granulated sugar in a small bowl and roll the balls of dough in sugar to coat.
  8. Using the back of a teaspoon or your thumb, make a deep rounded indentation on top of each cookie.
  9. Bake for 10 minutes, then remove from oven.
  10. If needed, use a spoon to redo the indentation on each cookie.
  11. Place about 1 teaspoon jam into the indentation of each cookie.
  12. Bake an additional 5-10 minutes, or until lightly browned.
  13. Remove from oven.
  14. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  15. The cookies can be stored at room temperature for up to 1 week, or frozen for up to 1 month.

Makes 4 dozen.

Approximate Nutrient Analysis per cookie:
70 calories, 4 g fat, 2 g saturated fat, 15 mg cholesterol, 15 mg sodium, 9 g carbohydrate, 0 g fiber, 8 g sugar, 0 g protein

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