Portugese Spikes Of Corn Cookies Espigas De Milho Food

PORTUGESE SPIKES OF CORN COOKIES (ESPIGAS DE MILHO)

Portugese Spikes of Corn Cookies (Espigas De Milho) image

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.

Provided by Chef Gorete

Categories Dessert

Time 1h30m

Yield 6-8 dozen

Number Of Ingredients 12

Ingredients

3 1/4 cups yellow corn flour
3 cups all-purpose flour
2 cups sugar
3 large eggs, room temperature
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking powder
1/2 lb butter, room temperature
1/2 lb lard, room temperature
1 lemon rind
milk (if necessary)

Steps:

Preheat oven to 350°F.
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).
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).
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 30-45 minutes to add crispiness and colour.
Remove from oven and allow to cool completely before storing them in an air tight container.

Nutrition Facts : Calories 1366.3, Fat 74.1, SaturatedFat 35.6, Cholesterol 210.4, Sodium 819.4, Carbohydrate 164.1, Fiber 6.6, Sugar 67.3, Protein 14.3

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