Portuguese Christmas Cookies
A traditional-style Portuguese holiday cookie with a tender, lightly crisp texture and delicate vanilla flavor. Once baked and fully cooled, the cookies are finished with a generous coating of powdered sugar for a festive appearance.
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Ingredients
- 1/2 cup margarine melted and allowed to cool slightly
- 1 large egg
- 1 3/4 cups plain all-purpose flour
- Powdered sugar in a generous amount for coating
- 1 teaspoon vanilla extract
- 2/3 cup white granulated sugar
Instructions
- Combine the granulated sugar with the melted, slightly cooled margarine in a mixing bowl. Stir thoroughly until the ingredients form a uniform, cohesive mixture.
- Add the egg and vanilla extract, then continue mixing until the consistency becomes smooth, creamy, and evenly blended.
- Introduce the all-purpose flour gradually into the wet ingredients.
- Using a spatula, gently fold in the flour until a firm, compact dough develops. Continue folding until no visible pockets of dry flour remain.
- Preheat the oven to 180°C (350°F).
- Lightly flour a clean work surface and transfer the dough onto it. Dust the top of the dough with a small additional amount of flour.
- Knead the dough by hand until it stops adhering to the work surface. Using a rolling pin, roll the dough out evenly on the floured surface.
- Cut the rolled dough into desired shapes with cookie cutters.
- Arrange the shaped pieces carefully on a baking tray lined with parchment paper, leaving a little room between each cookie to promote even baking.
- Place the tray in the preheated oven and bake for approximately 10–12 minutes, or until the cookies are just beginning to develop a golden color.
- Monitor them closely toward the end of the baking period to prevent excessive browning.
- Remove the baked cookies from the oven and transfer them to a wire rack. Allow them to cool completely.
- Once fully cooled, coat or generously dust the cookies with powdered sugar before serving.
Notes
For a more pronounced vanilla flavor, a high-quality vanilla extract, such as Nielsen-Massey, may be used.
Apply the powdered sugar only after the cookies have cooled completely so the coating remains light and visible.