- Gluten-Free Recipes
- Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
- Gluten-Free Cookie Recipes
- Biscoitos de Maizena (Sugar Cookies - Gluten-Free)
Biscoitos de Maizena (Sugar Cookies - Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Mary Thorpe.
1 cup sugar
½ tsp salt
1 ½ sticks of unsalted butter (that equals 12 tablespoons)
Preheat oven to 375° F. Sift cornstarch, sugar and salt together, mix the egg and blend in the butter. Knead well. Let stand ten to fifteen minutes. I use a cookie press to drop them on a greased cookie sheet. It makes cookies in different shapes. But usually you shape them into balls in the palm of your hand and drop them on the greased cookie sheet. Then use the tines on a fork to make grooves on the cookies. They look really pretty that way. Some people like to shape the cookies into really tiny balls, others prefer them bigger. Bake for about seven minutes, depending on how big you make them. Let cool and serve with a wonderful cup of Brazilian coffee in the afternoon.
When I made them, I used salted butter and left out the extra salt. I experimented with different forms by rolling them out on a sheet (lightly floured with corn starch) and cutting them with a cookie cutter. They make great rolled cookies because you can re-roll the scraps without the dough getting tough. They came out fine - not too fragile once cooled.
You can also roll them into balls and flattened with a fork, which makes a plump little cookie, or you can roll them into balls and flatten them with the bottom of a glass dipped in sugar (thats the classic way I used to make sugar cookies).
I have also rolled them out to ¼ inch thickness in the bottom of a spring form pan (one with a smooth surface, not bumpy like many are). The rolling pin went right across the top making an even thickness. When cooked (this took about 15 minutes) I cut into squares (the ones on the edges turn into triangles) and let cool. This was the easiest and best way that I tried so far.
As always, Celiac.com welcomes your comments (see below).