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Corn Starch Cookies
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Recipe Information

Serves/Makes:1 batch - varies

  • 2 cups (475 ml) cornstarch
  • 1 cup (225 ml) granulated sugar
  • 1/2 tsp (2 ml) salt
  • 1 whole egg, lightly beaten
  • 3/4 cup (175 ml) unsalted butter (no substitutions)
  • 2 oz (56 grm). coconut, freshly grated (optional)
  • Preheat oven to 375 degrees (200 C.).
  • Lightly grease a baking or cookie sheet.
  • Sift cornstarch, sugar, and salt together in a large mixing bowl.
  • Add the lightly beaten egg and blend in the butter, incorporating the coconut as well, if desired.
  • Knead well.
  • Let stand for 10 to 15 minutes.
  • To prepare traditionally shaped Biscoitos de Maizena, roll about a 1-inch ball in the palms of your freshly cleaned hands and drop each cookie onto the prepared cookie sheet.
  • Using the tines of a fork, gently press the cookie flat with a criss-crossed pattern.
  • You may elect to use a cookie press to drop your cookies on the prepared cookie sheet, also.
  • Bake for about 8 to 10 minutes, depending on cookie size.
  • Let cool and serve with a steaming cup of Brazilian coffee.
  • Store in an airtight container for up to 2 weeks.
In Brazil these are called Biscoitos De Maizena. Maizena means cornstarch.

Source: Recipe-a-Day (recipe-a-day@bignetwork.com)

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