1-First Step: Mix the dry ingredients Start by whisking together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl. This helps distribute the leavening evenly so the cookies bake with a consistent texture. Set the bowl aside while you work on the wet ingredients.

2-Second Step: Beat the cream cheese and butter In a large bowl, beat the 8 oz full-fat cream cheese until smooth. Add the 1/2 cup softened unsalted butter and beat again until fully combined. This mixture should look creamy and fluffy, with no big lumps. If your butter is still cold, the mixture will be harder to blend, so room temperature really matters here.

3-Third Step: Add the sugar, egg, and extracts Add 1 cup sugar, 1 egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Beat until the mixture looks smooth and creamy. The almond extract is especially nice here because it gives the cookies a flavor that pairs so well with guava. If you love stronger almond notes, you can lean a little heavier on the almond extract and use less vanilla.

4-Fourth Step: Form the dough Add the dry ingredients to the wet mixture and mix just until a dough forms. Try not to overmix, because that can make the cookies tougher. The dough will be soft and a little sticky, which is normal. If it feels too loose to handle, cover the bowl and chill it for up to 2 hours. This long chill time helps the dough firm up enough to roll.

5-Fifth Step: Shape the cookies Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into 1 to 1 1/2 tablespoon balls and place them on the prepared baking sheet. Use your thumb or the back of a small spoon to make an indent in the center of each ball. If the dough sticks to your hands, dust them lightly with confectioners’ sugar. Once the cookies are shaped, place the tray in the freezer for 10 minutes. This quick chill helps the cookies keep their shape and gives you a better center for the guava filling.

6-Sixth Step: Fill with guava Warm the 2 oz guava paste in the microwave for a few seconds until it loosens slightly. If you are using guava marmalade or jam instead, stir it first so it is easy to spoon. Add about 1/2 teaspoon of guava filling into each indent. Try not to overfill the centers, because the filling can bubble a bit during baking.

7-Seventh Step: Bake until lightly golden Bake the cookies for 13 to 16 minutes, or until the edges and bottoms are lightly browned. The tops should look set but still soft. Every oven bakes a little differently, so start checking near the 13-minute mark. If you are using jam instead of paste, the cookies may need about 1 to 2 extra minutes.

8-Eighth Step: Cool and dust Let the cookies cool on the baking sheet for a few minutes before moving them to a rack. Once they are fully cooled, dust them with confectioners’ sugar. This final step gives the cookies a classic bakery look and makes the guava center stand out even more.