Portuguese Cookies 
by Hugo Dos Santos

Portuguese cuisine it’s prosperous…very rich…you are going to eat a lot.

One of the ingredients that we use the most is eggs, and you probably are asking “Why eggs?’.

Between the 18th and 19th centuries, Portugal was the main egg producer in Europe (possibly in the world). Most of its production had a certain destination: to supply egg whites for use in the manufacturing activity. Egg whites were used as a purifying element in the manufacture of white wine and, mainly, to iron the clothes of the rich and elegant of the western world.

 With so many whites to be exported, Portugal had to use yolks that exceeded by large tons every year. In the farms and creations maintained by the Church, in the monasteries, and, mainly, in the convents that spread by the hundreds in the interior of the country, the gem was the main source of food for the creations of pigs and other animals, which in turn were the main source of food. source of food for monks, nuns, and villagers in the vicinity.

So these cookies you will find everywhere, bakeries, markets, supermarkets.




  • 1+1/2 cups of flour
  • 1 cup of White Sugar
  • 60 g butter at room temperature
  • 1 cup of milk
  • 4 tsp of yeast
  • 2 eggs
  • Zest of 1 lemon
  • 1 pinch of salt
  • 1 tsp of cinnamon
  1. Combine all ingredients and stir with a wooden spoon.
  2. Let the dough rest for about 1 hour covered with a cloth.
  3. Line the tray with parchment paper.
  4. Spread small amounts of dough (1 dessert spoon) away from each other.
  5. Bake in the oven for about 15 minutes(starting being gold) at 390°F.
  6. Let cool and serve.





Add comment

All comments are moderated. (Links not allowed)

Security code

Ricky Tims Online Store

Ricky Tims Photography 

The Quilt Show