SWEET CASSAVA COOKIES (15-20 servings)

• 2 oz. (60 g) of Wheat or All-Purpose Flour
• 2.5 oz (70g) of Sweet Cassava Starch
• 1.5 oz (40g) of Sugar
• 80g or 4 tablespoons of Butter
• 4.2 oz (120g) of Predilecta Goiabada

1. Mix flour, cassava starch, and sugar in a medium bowl. 
2. Slice Predilecta Goiabada into small pieces and add it to a stove pot in low heat. Leave goiabada on stovetop until it looks creamy. After it melts, let it cool down. (TIP: add a teaspoon of water to help melt the goiabada). 
3. While slowly adding the butter to the bowl, knead mix with your hands making sure dough is evenly distributed. Knead as much as you can (at least until when dough does not stick to the bowl).
4. Place dough into the fridge for 10 minutes and preheat oven to 350 degrees F (180 degrees C).  
5. Take cool dough out of the fridge and make small cookie balls. Do not flatten balls with your hand, they will flatten on their own in the oven. Bake on the top rack for 10 minutes. 
6. After cookies are ready, take one, add goiabada melt, and close it with another ball.
7. Roll cookies into sugar. They are ready to dive in! 

- You can freeze dough balls for later baking if desired.
- After baking, you can let cookies cool and store it in the fridge for up to 10 days!