-
1
Preheat oven to 375 F. Sift cornstarch, sugar and salt together, mix the egg and blend in the butter.
-
2
Knead well.
-
3
Let stand ten to fifteen min.
-
4
I use a cookie press to drop them on a greased cookie sheet.
-
5
It makes cookies in different shapes.
-
6
But usually you shape them into balls in the palm of your hand and drop them on the greased cookie sheet.
-
7
Then use the tines on a fork to make grooves on the cookies.
-
8
They look really pretty which way.
-
9
Some people like to shape the cookies into really tiny balls, others prefer them bigger.
-
10
Bake for about seven min, depending on how big you make them.
-
11
Let cold and serve with a wonderful c. of Brazilian coffee in the afternoon.
-
12
When I made them, I used salted butter and left out the extra salt.
-
13
I experimented with different forms by rolling them out on a sheet (lightly floured with corn starch) and cutting them with a cookie cutter.
-
14
They make great rolled cookies because you can re-roll the scraps without the dough getting tough.
-
15
They came out fine - not too fragile once cooled.
-
16
You can also roll them into balls and flattened with a fork, that makes a plump little cookie, or possibly you can roll them into balls and flatten them with the bottom of a glass dipped in sugar (which's the classic way I used to make sugar cookies).
-
17
I have also rolled them out to 1/4 inch thickness in the bottom of a spring form pan (one with a smooth surface, not bumpy like many are).
-
18
The rolling pin went right across the top making an even thickness.
-
19
When cooked (this took about 15 min) I cut into squares (the ones on the edges turn into triangles) and let cold.
-
20
This was the easiest and best way which I tried so far.
