Recipe for cooking cornstarch cookies
Recipes from Peru, Brazil and South America :: South American Desserts
2 c. cornstarch
1 c. sugar
2 tsp. salt
1 whole egg, lightly beaten
1/2 c. unsalted butter ( no substitutions)
2 oz. coconut, freshly grated (optional)
Preheat oven to 375 degrees fahrenheit. Lightly grease a 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 mins.
To prepare traditionally-shaped Biscoitos de Maizeana, roll about a 1-in. ball in the palms of your freshly cleaned hands and drop each cookie onto the prepared cookie sheet. Using the times of a fork, gently press the cookie flat with a crisscross pattern. You may also use a cookie press to drop cookies onto the cookie sheet.
Bake for about 8 to 10 mins., depending on cookie size. Let cool and serve with a steaming c. of coffee. Store in an airtight container for up to 2 weeks.
