In a large bowl, cream butter, cream cheese, sugar, egg yolk, orange juice & extract with an electric mixer.
In another bowl, whisk together flour, cornmeal, anise seed, baking powder & salt. Using a spatula, add to wet mixture & mix well. Cover with plastic wrap; chill 2 hours or overnight.
Preheat the oven to 375 F. Line baking sheet with parchment paper.
Shape dough into 1-inch balls & arrange on baking sheet, leaving about 2-3-inches between cookies. Flour the end of the handle of a wooden spoon & make a well in the center of each cookie. Cut a few slices from the guava paste, about 1/2-inch thickness. Cut into cubes. Place a piece of guava in the center of each cookie.
Bake for about 15 minutes or until very light golden. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.