Sequilhos - Brazilian Butter Cookies

Ingredients

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 11g, 4g
• Protein: 1g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the vanilla extract and mix well.
4. 4.
   In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
6. 6.
   Take small portions of the dough and shape them into rounds or crescents.
7. 7.
   Place the shaped cookies onto the prepared baking sheet, leaving some space between each cookie.
8. 8.
   Bake for 12-15 minutes, or until the edges of the cookies turn golden.
9. 9.
   Remove from the oven and let the cookies cool on the baking sheet for a few minutes.
10. 10.
    Transfer the cookies to a wire rack to cool completely.
11. 11.
    Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness.
12. 12.
    Serve and enjoy!

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• All-purpose flour — Sift the flour before measuring to ensure accurate measurements and a lighter texture.
• Cornstarch — Cornstarch adds tenderness to the cookies, so avoid substituting it with other starches.

Tips & Tricks

• For a citrusy twist, add the zest of one lemon or orange to the dough.
• If you prefer a sweeter cookie, increase the amount of granulated sugar to 3/4 cup.
• To achieve a more delicate texture, refrigerate the dough for 30 minutes before shaping and baking.
• Experiment with different shapes and sizes to add variety to your cookie platter.
• Store the cookies in an airtight container to maintain their freshness.

Serving advice

Serve these Sequilhos with a cup of Brazilian coffee or tea for a delightful afternoon treat. They also make a lovely addition to cookie platters during festive occasions.

Presentation advice

Arrange the Sequilhos on a decorative plate and dust them generously with powdered sugar for an elegant and inviting presentation. Consider adding a sprig of fresh mint or a few berries for a pop of color.