Beliscão (Guava Paste Cookies)
Beliscão (Guava Paste Cookies)
Ingredients
For the Cookie Dough
- 1 large egg
- 1/2 cup unsalted butter, softened (100g)
- 1/2 cup granulated sugar, (90g)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon water, as needed
For the Filling
- 1 pound guava paste, preferably 'Cascão' variety
Instructions
- 1
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, large egg, and vanilla extract. Whisk these ingredients together until the mixture is smooth and creamy, ensuring the sugar is well incorporated.
⏱️ 5 min
- 2
Gradually add the all-purpose flour and cornstarch to the wet ingredients. Mix by hand (wearing gloves is recommended) until a cohesive dough begins to form. If the dough appears too crumbly and doesn't come together, add water, 1 teaspoon at a time, until it forms a soft, uniform dough. Do not overmix.
⏱️ 10 min
- 3
Gather the dough into a ball, flatten it slightly, and place it in a plastic bag or wrap it tightly in plastic wrap. Refrigerate the dough for 20 minutes to allow it to firm up, which makes it easier to handle.
⏱️ 5 min
- 4
While the dough is chilling, prepare the guava paste. Cut the guava paste into small, thin strips, approximately 1/4-inch wide and 1 1/2-inches long. Set aside.
⏱️ 10 min
- 5
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 350
- 6
Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to a medium thickness, about 1/8 to 1/4-inch thick. It should not be too thin, as it needs to hold the filling.
⏱️ 5 min
- 7
Using a round cookie cutter (about 1 1/2 to 2 inches in diameter) or a small coffee cup, cut circular shapes from the rolled dough. Carefully remove any excess dough and re-roll it to cut more circles until all dough is used.
⏱️ 5 min
- 8
Place one strip of guava paste onto the center of each dough circle. To form the 'Beliscão' shape, fold two opposite sides of the dough circle over the guava paste filling. Then, firmly pinch the ends of the folded dough together to seal, creating a small, boat-like cookie with the guava paste peeking out from the top.
⏱️ 10 min
- 9
Arrange the shaped cookies on the prepared baking sheet, placing them close together but not touching. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The cookies should be set but not overly browned.
⏱️ 15 min•🌡️ 350
- 10
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your buttery, crispy Beliscão cookies!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beliscão (Guava Paste Cookies)
Ingredients
For the Cookie Dough
- 1 large egg
- 1/2 cup unsalted butter, softened (100g)
- 1/2 cup granulated sugar, (90g)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon water, as needed
For the Filling
- 1 pound guava paste, preferably 'Cascão' variety
Instructions
- 1
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, large egg, and vanilla extract. Whisk these ingredients together until the mixture is smooth and creamy, ensuring the sugar is well incorporated.
⏱️ 5 min - 2
Gradually add the all-purpose flour and cornstarch to the wet ingredients. Mix by hand (wearing gloves is recommended) until a cohesive dough begins to form. If the dough appears too crumbly and doesn't come together, add water, 1 teaspoon at a time, until it forms a soft, uniform dough. Do not overmix.
⏱️ 10 min - 3
Gather the dough into a ball, flatten it slightly, and place it in a plastic bag or wrap it tightly in plastic wrap. Refrigerate the dough for 20 minutes to allow it to firm up, which makes it easier to handle.
⏱️ 5 min - 4
While the dough is chilling, prepare the guava paste. Cut the guava paste into small, thin strips, approximately 1/4-inch wide and 1 1/2-inches long. Set aside.
⏱️ 10 min - 5
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 350 - 6
Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to a medium thickness, about 1/8 to 1/4-inch thick. It should not be too thin, as it needs to hold the filling.
⏱️ 5 min - 7
Using a round cookie cutter (about 1 1/2 to 2 inches in diameter) or a small coffee cup, cut circular shapes from the rolled dough. Carefully remove any excess dough and re-roll it to cut more circles until all dough is used.
⏱️ 5 min - 8
Place one strip of guava paste onto the center of each dough circle. To form the 'Beliscão' shape, fold two opposite sides of the dough circle over the guava paste filling. Then, firmly pinch the ends of the folded dough together to seal, creating a small, boat-like cookie with the guava paste peeking out from the top.
⏱️ 10 min - 9
Arrange the shaped cookies on the prepared baking sheet, placing them close together but not touching. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The cookies should be set but not overly browned.
⏱️ 15 min•🌡️ 350 - 10
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your buttery, crispy Beliscão cookies!
⏱️ 5 min