Casadinhos
Derived from the Portuguese for “married,” these sandwich cookies are a staple at Brazilian weddings. Speckled with warm spice and spiked with rum, the tender butter cookies are joined by a sweet-tart guava jam, symbolizing the union of two people through marriage. Commonly filled with guava paste, casadinhos are so beloved in Brazil that they’re also baked for any special occasion, especially the year-end holidays.
Casadinhos
Makes 35 to 40 sandwich cookies
Ingredients
1 cup (227 grams) unsalted butter, softened⅔ cup (133 grams) granulated sugar1 large egg (50 grams), room temperature2 large egg yolks (37 grams), room temperature2 tablespoons (30 grams) spiced rum1 tablespoon (13 grams) vanilla extract2 cups (250 grams) all-purpose flour1 cup (128 grams) cornstarch (see Note)1 teaspoon (5 grams) baking powder¾ teaspoon (2.25 grams) kosher salt½ teaspoon (1 gram) ground cinnamon¼ teaspoon ground allspice1½ (14.1-ounce) packages (600 grams) guava paste, cubed⅓ cup (80 grams) water2 tablespoons plus 1 teaspoon (35 grams) fresh lemon juiceConfectioners’ sugar, for dusting
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until creamy, about 2 minutes, stopping to scrape sides of bowl. Add egg and egg yolks, one at a time, beating until well combined after each addition. Beat in rum and vanilla.
In a medium bowl, whisk together flour, cornstarch, baking powder, salt, cinnamon, and allspice. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Divide dough in half; shape each half into a disk, and wrap in plastic wrap. Freeze until firm, about 2 hours.
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
Unwrap one half of dough, and let stand at room temperature until slightly softened, 10 to 15 minutes. On a heavily floured surface, roll dough to ⅛-inch thickness; lightly flour dough and work surface as needed. Using a 2-inch fluted round cutter dipped in flour, cut dough, rerolling scraps as needed, and place 1 inch apart on prepared pans. Repeat with remaining half of dough.
Bake, in batches if needed, until edges are lightly golden, 10 to 13 minutes, rotating pans halfway through baking. Let cool on pans for 2 minutes. Remove from pans, and let coo completely on wire racks.
Meanwhile, in a small saucepan, combine guava paste, ⅓ cup (80 grams) water, and lemon juice; cook over medium heat, stirring occasionally, until melted and smooth. Remove from heat; let stand at room temperature or refrigerate until an instant-read thermometer registers 85°F (29°C).
Dust half of cookies with confectioners’ sugar. Transfer guava mixture to a piping bag fitted with a ¼-inch round piping tip (Wilton No. 10). Pipe about 1½ to 2 teaspoons (about 12 grams) filling onto flat side of remaining cookies. Place sugar-dusted cookies, flat side down, on top of filling.
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