Prep 15 mins
Cook 15 mins
This is the Portuguese version of a dunking cookie. They are delicious, buttery cookies. Originally from Sao Miguel in the Azores, my Avô (Grandpa) on my father's side was a baker for many years in Montreal. This was his recipe.
- Preheat oven to 350°F
- Line baking sheets with parchment paper.
- Cream together butter and sugar until light in color and fluffy in texture.
- Do not undercream or overcream. (Undercreamed butter/sugar looks yellow and dense. Overcreamed butter/sugar looks white and greasy.).
- Add eggs, mixing until blended.
- In a separate bowl, whisk together flour and baking powder.
- Add flour mixture to creamed mixture, stirring until combined.
- If dough seems dry or flakey, knead slightly.
- Scoop up ping-pong ball sized dollops of dough.
- Roll between your hands to form a 5-inch long "snake", even throughout the length.
- (if dough is too sticky to handle at this point, you will need to add a small amount of flour to the dough to make it workable).
- Brings ends of the "snake" together, slightly folding one end over the other, to form a donut-shape with a small hole in the middle.
- Place cookies 1-2 inches apart on prepared baking sheets.
- Bake 15-18 minutes, or until golden brown.
- Let rest on baking sheet 2 minutes before transferring to rack to cool.
I used this recipe to make these for school and the cookies turned out great! Can't wait to try them and possibly may be making these again!
Once I got past expecting these nice-tasting treats to be like the usual twice-baked biscotti, I really enjoyed their buttery flavor! I found them a nice dunk in both tea (believe it or not) AND hot chocolate! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adopted chefs in this Spring's Pick A Chef}