Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F | 2. Line baking sheets with parchment paper. | 3. Cream together butter and sugar until light in color and fluffy in texture. | 4. Do not undercream or overcream. (Undercreamed butter/sugar looks yellow and dense. Overcreamed butter/sugar looks white and greasy.). | 5. Add eggs, mixing until blended. | 6. In a separate bowl, whisk together flour and baking powder. | 7. Add flour mixture to creamed mixture, stirring until combined. | 8. If dough seems dry or flakey, knead slightly. | 9. Scoop up ping-pong ball sized dollops of dough. | 10. Roll between your hands to form a 5-inch long "snake", even throughout the length. | 11. (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). | 12. 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. | 13. Place cookies 1-2 inches apart on prepared baking sheets. | 14. Bake 15-18 minutes, or until golden brown. | 15. Let rest on baking sheet 2 minutes before transferring to rack to cool. | 16. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2		softened	42.75	1.9642	1.3358	3.6
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
egg	5			357.5	1.8	31.4	23.775
purpose flour	5	cups		-	-	-	-
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.