Portuguese Spice Cookies Recipes

EASY PORTUGUESE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, stir together the cornstarch and white sugar. Add the butter and cream well. Add eggs, one at a time, mixing well after each addition. Combine the flour and baking powder; stir into the sugar mixture until a dough forms. On a lightly floured surface, roll the dough out to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until cookies are golden brown at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PORTUGUESE SNOW DROPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and lemon juice, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Drop by heaping teaspoonfuls egg mixture onto a baking sheet, making little peaked mounds.
• Bake in preheated oven until lightly browned and dry on the outside yet soft and no longer gooey on the inside, 15 to 20 minutes.

PORTUGUESE SPICE COOKIES

Steps:

• Position rack in center of the oven, preheat oven to 350 degrees; line a baking sheet with parchment paper.
• Starting with the pastry dough: mix together the flour, sugar and salt in a medium bowl; cut the butter into small bits and work into the flour, along with the eggs, until a smooth dough is formed.
• Cover with a clean kitchen towel and set aside for 10 minutes before rolling dough out on a floured board.
• For the filling: combine the water, sugar and lemon zest in a saucepan and bring to a boil over medium heat, boil until the mixture reaches 220 degrees on a candy thermometer, takes about 10 minutes.
• Remove pot from the heat and let cool slightly.
• Crush the anise seeds in a mortar or a spice mill, add to the sugar mixture, along with the cinnamon, butter and breadcrumbs, mix well.
• The mixture should resemble bread stuffing.
• Roll out a third of the pastry as thinly as possible.
• Using a pastry cutter or knife, cut 3-inch-wide strips of pastry.
• With the same cutter make 1/2 inch horizontal slits just off one long edge of the pastry, about 3/4 inch apart.
• Spread some cooled filling down the center of the strip, then fold the side with the slits over the solid side, enclosing the filling and sealing the edges.
• Cut into 3-inch long cookies.
• Place on a lined baking sheet.
• Repeat with the remaining pastry.
• Bake until the cookies are golden brown, about 15 minutes, be careful not to let them burn.
• Let cool on the cookie sheet for 10 minutes, then remove the cookies to a rack to cool completely.
• Store in an airtight container at room temperature.

PORTUGUESE SPICE BLEND

Steps:

• Grind paprika, pepper, parsley, chili powder, cumin, oregano, lemon zest, cinnamon, ginger, cloves, allspice, nutmeg and bay leaf together.

SLOW-COOKED SPICY PORTUGUESE CACOILA

Steps:

• Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.