Jorge Castillo: Even Cubans enjoy a peanut butter and jelly sandwich now and then.
Raúl Musibay: We don't use grape or strawberry like most of our non-Cuban friends do.
Jorge Castillo: We usually use a jelly with tropical flavor, like guava or mango.
Glenn Lindgren: Here's a recipe that puts that unique flavor combination in a delicious cookie. This is one of Marlen Roth's originals.
Guava and Peanut Butter together at last -- in a cookie!
INGREDIENTS:3/4 cup creamy peanut butter
Filling:1 (17-ounce jar) guava jelly (more or less)
Beat peanut butter, shortening and both sugars until well blended. Beat in the egg. Stir together flour, baking soda, and salt. Gradually beat into peanut butter mixture.
Shape dough into one-inch balls. Place on a cookie sheet two inches apart. Place thumb in center of each ball to make an indentation (or use the handle of a wooden spoon). Bake 8-10 minutes or until just set.
Remove from oven. Immediately fill centers with guava jelly (placing the jelly in a plastic bottle with a cone tip makes filling the centers easier).
Cool 10 minutes. Remove from cookie sheet.
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