Portuguese for "married," casadinhos are bite-size sandwich cookies that are often served at weddings in Brazil. They're typically filled with dulce de leche, or like in Martha's heart-shaped version, guava.

Martha Bakes, Episode 905


Credit: Mike Krautter

Recipe Summary

Makes about 15




Instructions Checklist
  • Cookies:

    In a medium bowl, whisk together flour, cornstarch, and salt.

  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and superfine sugar on medium speed until pale and fluffy, about 2 minutes. Add egg, vanilla, and lemon zest and beat until well incorporated. Reduce speed to low and gradually add flour mixture; mix until combined. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate until firm, about 1 hour.

  • Preheat oven to 350 degrees. Working with one disk at a time, roll out dough 1/8 inch thick on a lightly floured surface. Using a 1 3/4-inch heart-shaped cutter, cut out cookies. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Refrigerate 20 minutes.

  • Bake, rotating halfway through, until edges are just golden but still pale on top, 12 to 14 minutes. Let cool on sheets 5 minutes. Transfer to wire racks and let cool completely.

  • Filling:

    In a small saucepan over medium heat, combine guava paste with 1/3 cup water. Cook until paste has melted completely and mixture is smooth. Remove from heat and let cool completely.

  • Transfer to a piping bag fitted with a 1/4-inch round tip. Pipe 1 tablespoon filling onto bottoms of half the cookies, then sandwich with remaining cookies. In a small bowl, mix together confectioners' sugar and food coloring until well combined. Sift over cookies. Unfilled cookies can be stored in an airtight container at room temperature up to 3 days; filling can be refrigerated, covered, up to 3 days.