These Portuguese cookies are easy and fun to make with little hands helping in the kitchen. Enjoy!
- 300 g (about 2 cups) all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 150 g (about 11 tbsp) unsalted butter, softened
- 150 g (about ¾ cup) granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 cup powdered sugar
- Dash of salt
- ½ teaspoon vanilla
- 1 tablespoon water
Chocolate Drizzle (optional)
- 2 oz dark or semi-sweet chocolate, melted
- Sift all dry ingredients into a medium mixing bowl. Whisk together and set aside.
- In a large bowl, use an electric mixer on medium speed to mix together butter and sugar until light and fluffy, about 2-3 minutes.
- Add egg and vanilla and mix well.
- Add flour mixture, in three parts, and mix until combined.
- Cover the bowl and refrigerate for at least 20 minutes.
- Preheat oven to 350 degrees F. Line 2 cookie sheets with baking parchment.
- Roll a tablespoon-sized ball of dough into a 5-inch long rope (if the dough is sticking, put a little butter on your hands and the counter). Fold the rope and connect the ends, so it forms a sort of teardrop shape. Repeat with remaining dough.
- Bake for 10-15 minutes, until the bottoms of biscoitos are just turning golden brown, rotating the pans about halfway through. Let biscoitos cool on pans for 5 minutes before moving to a baking rack to completely cool.
- Once cookies are cool, make the icing by whisking together sugar and salt. Add vanilla and water. If needed, add a little more water, ½ tsp at a time until the icing is a thick, pourable consistency. Drizzle icing on top of biscoitos in criss-cross decorative manner or to your preference.
- Once the icing has hardened a little, drizzle biscoitos with melted chocolate.
Makes about 24 cookies