Portuguese Biscuit Cookies Recipes

PORTUGUESE BISCOITOS RECIPE ( BISCUIT COOKIES)

Steps:

• Preheat oven to 175°C (350°F).
• Prepare two baking sheets with parchment paper.
• In a bowl, add the flour, salt and baking powder and mix together using a whisk or spoon.
• Cream the butter and the sugar either with a mixing machine or hand mixer until the butter mixture is smooth and light.
• Add to the butter mixture, the eggs, vanilla extract, lemon zest and juice, and water or milk and mix until well combined.
• Add the flour mixture and mix until the dough comes together. If the dough is dry, and a bit more water or milk.
• Place the cookie dough onto a lightly floured working surface.
• Use an ice cream scoop and scoop pieces of cookie dough about the size of large gum balls.
• Shape the biscoitos by rolling out each piece into a long strip about 4-5 inches in length and 1/2 inch thick, and connect both ends together resembling a ring.
• Place biscuits onto baking pan and keep them about 1/2 inch apart.
• Repeat until all the biscuit cookie dough is used up.
• Baking one tray at a time, place the cookie tray into the oven and bake for 16-18 minutes or until light golden brown.
• Once baked, take out from the oven and let the biscuits cool down for a few minutes before transferring them to a plate or wire rack.
• Repeat with the second tray.
• Keep biscuits stored in an airtight container, they will keep well for about 2-3 weeks.

PORTUGUESE BISCUIT COOKIES (BISCOITOS)

Steps:

• Preheat the oven to 175°C (350°F).
• Prepare two baking pans with parchment paper.
• Add the flour, salt and baking powder and mix together using a whisk or spoon.
• Add the butter and the sugar into a mixing bowl with a paddle attachment and cream together until light and fluffy. You can also use a hand blender.
• Add in the eggs, vanilla extract, lemon zest, and milk and mix together until well combined.
• Pour in the flour mixture and mix until the dough comes together. If the dough is to dry, and a bit more milk.
• Remove the biscuits dough and place onto a light flour working surface.
• Work the dough a little bit more by kneading it for about 1-2 minutes.
• Roll out the cookie dough into a long log and cut small golf ball size pieces and slightly round them. You can also use a small ice scoop, scoop small golf ball-shaped balls.
• To shape the biscoitos, roll out each piece into a rope shape about 4-5 inches in length and 1/2 inch thick, and connect both ends together resembling a ring or bagel.
• Transfer formed biscuits into baking pan and keep them about 1/2 inch apart.
• Repeat until all the cookie dough is made up.
• Once your first tray is done, place into the oven and bake for 16-18 minutes or until light golden brown.
• Remove the tray from the oven and let the biscuits cool down for five minutes before removing them to a plate or cooling rack.
• Repeat with the second tray.
• Keep biscuits stored in an airtight container or zip lock bag, they will keep for about 2 weeks.

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 BISCUIT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, beat the eggs and sugar until frothy. Add the lemon zest, oil, whiskey and cinnamon. Beat until well combined.
• Add the baking soda and then the flour, 1 cup at a time until the batter becomes easy to roll.
• Form the dough into round balls and place 2 inches apart on a greased cookie sheet.
• Cook until they turn golden brown. Release one cookie to check the bottom to be sure they aren't overcooked.
• Remove the baking sheets and leave to cool.

AVô'S BISCOITOS (PORTUGUESE BISCOTTI/COOKIES)

Steps:

• 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.
• Enjoy!

PORTUGUESE BISCOITOS

Steps:

• 1. Dissolve the ammonia in a little milk.
• 2. Mix flour, eggs, shortening, sugar, and ammonia mixture all together until completely blended.
• 3. Make a well in the center of your dough. Add the melted butter into the center and continue mixing until smooth. If the dough still seems dry, you can add some warm milk.
• 4. Take 1/4" balls of dough and mold into a 5" long roll.
• 5. Bring the ends together (to create the O shape), and pinch closed at the ends.
• 6. Bake on a greased cookie sheet at 300 degrees for about 15 - 20 minutes or until cooked through.

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.