Corn Starch Cookies

Name: Corn Starch Cookies
Ingredients: 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)

6 ingredients

12 steps

Ingredients

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)

Directions

1

Preheat oven to 375 degrees (200 C.).
2

Lightly grease a baking or cookie sheet.
3

Sift cornstarch, sugar, and salt together in a large mixing bowl.
4

Add the lightly beaten egg and blend in the butter, incorporating the coconut as well, if desired.
5

Knead well.
6

Let stand for 10 to 15 minutes.
7

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.
8

Using the tines of a fork, gently press the cookie flat with a criss-crossed pattern.
9

You may elect to use a cookie press to drop your cookies on the prepared cookie sheet, also.
10

Bake for about 8 to 10 minutes, depending on cookie size.
11

Let cool and serve with a steaming cup of Brazilian coffee.
12

Store in an airtight container for up to 2 weeks.