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A collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

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Portuguese spikes of corn cookies (espigas de milho) have a delicious tender crunch corn flavour to it and stay fresh for a long time.
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Portuguese Spikes of Corn Cookies Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Easy
Servings:
8

Portuguese  spikes of corn cookies  (espigas de milho) have a delicious tender crunch corn flavour to it and stay fresh for a long time.

Portuguese Spikes of Corn Cookies Recipe

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Posted in: Cookies
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Ingredients

3 1⁄4 cups yellow corn flour3 cups all-purpose flour2 cups sugar3 large eggs, room temperature1 teaspoon cinnamon1⁄2 teaspoon nutmeg1 teaspoon salt2 teaspoons baking powder1⁄2 lb butter, room temperature1⁄2 lb lard or vegetable shortening, room temperature1 lemon rindMilk (if necessary)

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Directions

  1. Preheat oven to 180°C or 350°F.
  2. Beat all of the ingredients together except for the two flours.
  3. When well beaten, add all of the flour and mix until well blended, the  dough should be firm enough to hold its shape when pressed (you can adjust firmness by adding either milk or flour, a little at a time).
  4. Using a cookie press with a star tip, pipe a rope of dough onto an ungreased cookie sheet.
  5. Cut the rope into 5 to 6 inch lengths, and then shape into an S (alternatively, you can make simple drop cookies).
  6. Bake for about 15  to 17 minutes until the cookies are  light colored, then remove them from the oven, pile all of them on sheet and return to a 100°C or 200°F oven for 25 minutes to add crispiness.
Recipe & Photo Credit:  Chef Gorete, Food.com *
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