Cornstarch cookies PDF Print E-mail

Cornstarch Cookies (Biscoitos de Maizena - Brazil)

2 cups cornstarch
1 cup granulated sugar
2 teaspoons salt
1 whole egg, lightly beaten
1/2 cup unsalted butter ( no substitutions)
2 ounces coconut, freshly grated (optional)

Preheat oven to 375 degrees F. 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 minutes.

To prepare traditionally-shaped Biscoitos de Maizeana, 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 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 minutes, depending on cookie size. Let cool and serve with a steaming cup of coffee. Store in an airtight container for up to 2 weeks.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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