Back in the band where I was born, this cookie was called pinch, around here I saw it as “goiabinha”, but regardless of the name, the cookie is too good! It’s very easy to do but you need a Cadima patience to do one by one, intensive therapy!
The dough is soft:
Mix:
1 ovo
1 cup (tea) butter
2/3 cup (tea) sugar
Wheat flour little by little until it comes off your hands.
You will use 2 to 3 cups (tea) until done. It has to be a little brittle.
To assemble, cut small circles (I used a seasoning cap), place a small piece of guava paste in the middle and close.
Bake in a preheated oven at 200º on a baking tray lined with aluminum foil. The aluminum is used to avoid dirtying the pan because the guava paste actually leaks. In my oven it takes exactly 15 minutes, but keep an eye on it, when it starts to brown it’s ready.
Another important tip: as soon as you take them out of the oven, remove the guavas one by one from the aluminum foil and transfer them to a smooth surface (plate or baking tray) to cool. If you let it cool in the pan you baked it in, it will be difficult to detach from the aluminum because the melted guava paste becomes hard when it cools.
The ideal is to use Cascão guava, which doesn’t melt, but I didn’t have it at the time.
Now just have a coffee and regret having made just one recipe, which yields 4 times the amount shown in the last photo.
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