1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
8 oz (brick) cream cheese, at room temperature
4 ounces butter, at room temperature
2/3 cup sugar
1 large egg
1 teaspoon vanilla
10 oz guava paste (goiabada)
1/4 cup water
Preheat oven to 350. Line 2 baking sheets with parchment paper. Set aside.
Whisk together dry ingredients in a small bowl. Set aside.
Beat cream cheese and butter with a mixer until smooth. Add sugar, and continue to beat until fluffy and well incorporated. Add egg and vanilla paste, and beat until incorporated. Stream in dry ingredients, and mix until combined.
Scoop tablespoons of dough and roll in your hands to form into balls, and place on parchment-lined baking sheets, about 2 inches apart. If the dough is very sticky, refrigerate it 10-15 minutes prior to rolling into balls.
Bake until cookies are puffy, about 10 minutes. Meanwhile, heat the guava paste in a small pot with water, stirring occasionally until the guava paste is of preserves-consistency and smooth. This should take about 10 minutes. Keep on very low heat until the filling of the cookies is completely finished.
Remove from oven, and make indentations in centers by pressing with your thumb or use the back of a spoon. Fill with guava. Return to oven, and bake an additional 5-8 minutes or until golden brown. Transfer the cookies on the parchment paper sheets to wire racks, and let cool completely.