** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Lightly grease a baking or cookie sheet. Sift cornstarch, sugar, and salt together in a large mixing bowl.
3. Add the lightly beaten egg and blend in the butter, incorporating the coconut as well, if desired.
4. Knead well. Let stand for 10 to 15 minutes.
5. 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.
6. Using the tines of a fork, gently press the cookie flat with a criss-crossed pattern.
7. You may elect to use a cookie press to drop your cookies on the prepared cookie sheet, also.
8. Bake for about 8 to 10 minutes, depending on cookie size.
9. Let cool and serve with a steaming cup of Brazilian coffee.
10. Store in an airtight container for up to 2 weeks.
Comments on Biscoitos De Maizena (Cornstarch Cookies) Recipe:
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Posted by a Visitor - March 26, 2012
great
Dietary Notes:
This recipe is very low-sodium with 54.04mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Corn, Natural Sweeteners, Fructose Malabsorption allergies.
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