Biscoitos De Maizena (Sugar Cookies) Gluten Free Recipe

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   Preheat oven to 375 F. Sift cornstarch, sugar and salt together, mix the egg and blend in the butter.

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   Knead well.

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   Let stand ten to fifteen min.

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   I use a cookie press to drop them on a greased cookie sheet.

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   It makes cookies in different shapes.

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   But usually you shape them into balls in the palm of your hand and drop them on the greased cookie sheet.

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   Then use the tines on a fork to make grooves on the cookies.

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   They look really pretty which way.

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   Some people like to shape the cookies into really tiny balls, others prefer them bigger.

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    Bake for about seven min, depending on how big you make them.

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    Let cold and serve with a wonderful c. of Brazilian coffee in the afternoon.

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    When I made them, I used salted butter and left out the extra salt.

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    I experimented with different forms by rolling them out on a sheet (lightly floured with corn starch) and cutting them with a cookie cutter.

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    They make great rolled cookies because you can re-roll the scraps without the dough getting tough.

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    They came out fine - not too fragile once cooled.

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    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).

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    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).

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    The rolling pin went right across the top making an even thickness.

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    When cooked (this took about 15 min) I cut into squares (the ones on the edges turn into triangles) and let cold.

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    This was the easiest and best way which I tried so far.

* Per serving · 4 servings · Values may vary.