Corn Starch Cookies

1. 1

   Preheat oven to 375 degrees (200 C.).

2. 2

   Lightly grease a baking or cookie sheet.

3. 3

   Sift cornstarch, sugar, and salt together in a large mixing bowl.

4. 4

   Add the lightly beaten egg and blend in the butter, incorporating the coconut as well, if desired.

5. 5

   Knead well.

6. 6

   Let stand for 10 to 15 minutes.

7. 7

   To prepare traditionally shaped Biscoitos de Maizena, roll about a 1-inch ball in the palms of your freshly cleaned hands and drop each cookie onto the prepared cookie sheet.

8. 8

   Using the tines of a fork, gently press the cookie flat with a criss-crossed pattern.

9. 9

   You may elect to use a cookie press to drop your cookies on the prepared cookie sheet, also.

10. 10

    Bake for about 8 to 10 minutes, depending on cookie size.

11. 11

    Let cool and serve with a steaming cup of Brazilian coffee.

12. 12

    Store in an airtight container for up to 2 weeks.

No additional tips available.