Ingredients

• 3 cups flour
• 1 ¹⁄₂ tsp. baking powder
• 1 tsp. ground cinnamon
• ¹⁄₂ tsp. kosher salt
• ²⁄₃ cup packed light brown sugar
• 16 tbsp. unsalted butter, softened
• 1 egg
• 1 tbsp. fresh lime juice
• 2 tbsp. white rum
• 6 oz. guava paste or jam, warmed until soft
• 2 oz. cream cheese, softened
• Fleur de sel, for sprinkling

Instructions

1. Whisk together flour, baking powder, cinnamon, and salt in a bowl; set aside. In another bowl, beat sugar and butter on medium-high speed of a hand mixer until pale and fluffy, about 3-4 minutes. Add egg, and beat until smooth. Add dry ingredients, rum, and juice, and mix until just combined. Transfer to a work surface and shape into a disk; wrap with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
2. Heat oven to 350°. Transfer dough to a floured work surface, and using a rolling pin, roll until ¼" thick. Using a 2"-wide scalloped cutter, cut out cookies, and place 2" apart on parchment paper-lined baking sheets. Bake until edges are lightly golden, about 15 minutes. Let cool completely.
3. Whisk guava paste and cream cheese together in a bowl until smooth. Transfer to a plastic bag and snip off a small piece of one corner of the bag; decoratively pipe about 1 tsp. of the mixture on top of each cookie. Sprinkle with fleur de sel before serving.