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    You are in: Home / Recipes / Portugese Spikes of Corn Cookies (Espigas De Milho) Recipe
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    Portugese Spikes of Corn Cookies (Espigas De Milho)

    Portugese Spikes of Corn Cookies (Espigas De Milho). Photo by Chef Gorete

    1/3 Photos of Portugese Spikes of Corn Cookies (Espigas De Milho)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    30 mins

    1 hrs 15 mins

    Chef Gorete's Note:

    This is my favorite portuguese cookie. I enjoy the tender crunch and corn flavour of the cookie, and it stays fresh for a long time.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Beat all of the ingredients together except for the two flours. When well beaten, add all of the flour and mix well until blended. Dough should be firm enough to hold its shape when pressed. (Adjust firmness by adding either milk or flour, a little at a time).
    3. 3
      Using a cookie press with a star tip, pipe a rope of dough onto an ungreased cookie sheet. Cut the rope into 5 to 6” lengths, and then shape into an S. (Alternatively, you can make simple drop cookies).
    4. 4
      Bake at 350 F until done, about 15 – 17 minutes and cookies have light colour. Once all of the cookies are baked, pile the cookies on one cookie sheet and return to a 200 F oven for 25 minutes to add crispiness.

    Ratings & Reviews:

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    Nutritional Facts for Portugese Spikes of Corn Cookies (Espigas De Milho)

    Serving Size: 1 (1791 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1366.2
     
    Calories from Fat 667
    48%
    Total Fat 74.1 g
    114%
    Saturated Fat 35.5 g
    177%
    Cholesterol 210.3 mg
    70%
    Sodium 1594.5 mg
    66%
    Total Carbohydrate 164.0 g
    54%
    Dietary Fiber 6.5 g
    26%
    Sugars 67.2 g
    269%
    Protein 14.3 g
    28%

    The following items or measurements are not included:

    lemon rind

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