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Cornstarch Cookies -
More delicious cookie recipes using cornstarch:
Baby Button Cookies
This delicious cookie recipe is by Lisa Ritter of the Big Sugar Bakeshop in Studio City, CA.
High Tea Lemon Cookies
This is an old-fashion recipe that is very rich and delicious. If you love lemon, you'll absolutely love these cookies. Be
prepared though, all your friends will want this recipe after they taste these delicious cookies.
Lemon Melt Away Cookies
As the title says, "These cookies literally melt in your mouth!" These cookies have a shortbread-like texture and taste wonderful!
If you like lemon, you will definitely love these cookies.
Lemon Bars Deluxe
I have found that it is hard to find a really good lemon bar recipe, as some have too much crust and not enough filling while others are not lemony enough.
Here is the recipe that I recommend. It is just right!
Peppermint Melt Away Cookies
These cookies literally melt in your mouth!" This version makes a beautiful Christmas cookie and will definitely make your cookie platter look very festive!
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These cookies are a favorite in Brazil. They are named "Maizena" because that is
the brand name of their cornstarch. This company was probably the creator of
the cookies. As you can see, these cookies are made with cornstarch and no
flour. Delicious anytime of the year, but also great for a Gluten-Free Diet.
They are very light and they just melt in your mouth.
More favorite
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Don't forget to check out my
Afternoon Tea Menu (with recipes) which includes these delicious cookies.
Biscoitos de Maizena - Cornstarch Cookie Recipe
Recipe Type:
Cookie ,
Christmas Cookie,
Cornstarch Cookies
Cuisine: South American, Brazil
Yields: 3 dozen
Prep time: 15 min
Cook time: 10 min
Ingredients:
2 cups cornstarch
1 cup granulated
sugar
1
egg
1/2 teaspoon pure vanilla extract
3/4 cup butter, room temperature
Preparation:
Preheat oven to 375 degrees F. Either line a large baking sheet with parchment paper, silpad, or lightly butter.
Using your mixer on low speed, combine cornstarch, sugar, egg, vanilla extract,
and butter until well combined. Let the dough sit approximately 10 to 15 minutes before rolling into balls.
Roll the dough into 1-inch balls in the palm of your hand and place onto the prepared cookie sheet. Use the tines of a fork to make grooves on top of the
cookies and to flatten them slightly.
You can also place the dough in a cookie press. Pack the dough into a cookie press fitted with desired template (disks can include wreath shapes,
stars, crescents, etc). Begin cranking and twisting (if you use an automatic cookie press follow manufacturer's instructions) the cookie dough through cookie press,
forming desired shapes, onto chilled ungreased cookie sheets about 1-inch apart.
Bake the cookies on the center rack of the oven for approximately 7 to 10 minutes depending on the size of your cookies. Remove from oven.
The cookies are very fragile when hot. Let them cool slightly before removing form the cookie sheet.
Yields 3 dozen cookies.
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