Casadinhos - Prepare from the Beginning

      Originating from the Portuguese word meaning “married,” these sandwich cookies are a traditional feature at Brazilian weddings. Infused with warm spices and enhanced with rum, the delicate butter cookies are filled with a sweet-tart guava jam, symbolizing the bond of matrimony. Commonly filled with guava paste, casadinhos are so cherished in Brazil that they're also made for various special occasions, particularly during the year-end holidays.

      Yields 35 to 40 sandwich cookies

      - 1 cup (227 grams) unsalted butter, softened

      - ⅔ cup (133 grams) granulated sugar

      - 1 large egg (50 grams), at room temperature

      - 2 large egg yolks (37 grams), at room temperature

      - 2 tablespoons (30 grams) spiced rum

      - 1 tablespoon (13 grams) vanilla extract

      - 2 cups (250 grams) all-purpose flour

      - 1 cup (128 grams) cornstarch (see Note)

      - 1 teaspoon (5 grams) baking powder

      - ¾ teaspoon (2.25 grams) kosher salt

      - ½ teaspoon (1 gram) ground cinnamon

      - ¼ teaspoon ground allspice

      - 1½ (14.1-ounce) packages (600 grams) guava paste, cubed

      - ⅓ cup (80 grams) water

      - 2 tablespoons plus 1 teaspoon (35 grams) fresh lemon juice

      - Confectioners' sugar, for dusting

      In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed until light and fluffy, approximately 2 minutes, pausing to scrape down the sides of the bowl. Incorporate the egg and egg yolks, one at a time, mixing well after each addition. Stir in the rum and vanilla.

      In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, cinnamon, and allspice. With the mixer running on low speed, gradually mix the flour mixture into the butter mixture, beating until just combined. Split the dough in half; form each half into a disk and wrap it in plastic wrap. Freeze until firm, about 2 hours.

      Preheat the oven to 350°F (180°C). Prepare baking sheets by lining them with parchment paper.

      Remove one half of the dough from the freezer and allow it to sit at room temperature until it softens slightly, about 10 to 15 minutes. On a heavily floured surface, roll the dough out to ⅛-inch thickness, adding more flour as needed on the dough and work surface. Using a 2-inch fluted round cutter dipped in flour, cut out circles from the dough, re-rolling scraps as necessary, and place them 1 inch apart on the prepared baking sheets. Repeat this process with the other half of the dough.

      Bake the cookies, in batches if necessary, until the edges are lightly golden, approximately 10 to 13 minutes, rotating the pans halfway through baking. Allow the cookies to cool on the pans for 2 minutes before transferring them to wire racks to cool completely.

      Meanwhile, in a small saucepan, combine the guava paste, ⅓ cup (80 grams) of water, and lemon juice; cook over medium heat, stirring occasionally until the mixture is melted and smooth. Remove from heat and let it sit at room temperature or refrigerate until it reaches 85°F (29°C) when measured with an instant-read thermometer.

      Dust half of the cookies with confectioners' sugar. Transfer the 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) of filling onto the flat side of the remaining cookies. Place the sugared cookies, flat side down, on top of the filling.

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