Biscoitos De Maizena Sugar Cookies Gluten Free Recipe - cornstarch

Method

• Preheat oven to 375 F. Sift cornstarch, sugar and salt together, mix the egg and blend in the butter.
• Knead well.
• Let stand ten to fifteen min.
• I use a cookie press to drop them on a greased cookie sheet.
• It makes cookies in different shapes.
• But usually you shape them into balls in the palm of your hand and drop them on the greased cookie sheet.
• Then use the tines on a fork to make grooves on the cookies.
• They look really pretty which way.
• Some people like to shape the cookies into really tiny balls, others prefer them bigger.
• Bake for about seven min, depending on how big you make them.
• Let cold and serve with a wonderful c. of Brazilian coffee in the afternoon.
• When I made them, I used salted butter and left out the extra salt.
• I experimented with different forms by rolling them out on a sheet (lightly floured with corn starch) and cutting them with a cookie cutter.
• They make great rolled cookies because you can re-roll the scraps without the dough getting tough.
• They came out fine - not too fragile once cooled.
• 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).
• 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).
• The rolling pin went right across the top making an even thickness.
• When cooked (this took about 15 min) I cut into squares (the ones on the edges turn into triangles) and let cold.
• This was the easiest and best way which I tried so far.