Portuguese Cinnamon Cookies | Raivas
Votes: 1
Rating: 5
You:
Rate this recipe!
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These cinnamon loaded Portuguese cookies are subdued. Doughy. Bready. Dry. But don’t be fooled. The texture isn’t a mistake. They are made specifically for dunking. Dipping. Sogging-up coffee, hot cocoa or tea. So why are we making Portuguese cookies this week, when we’re cooking West Africa? Simple. The people of Guinea-Bissau love Portuguese baked goods because they were a former Portuguese colony. Walk into any big city bakery and you’ll see what I mean.
Servings Prep Time
16 cookies 30 minutes
Cook Time
12-15 minutes
Servings Prep Time
16 cookies 30 minutes
Cook Time
12-15 minutes
Portuguese Cinnamon Cookies | Raivas
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
These cinnamon loaded Portuguese cookies are subdued. Doughy. Bready. Dry. But don’t be fooled. The texture isn’t a mistake. They are made specifically for dunking. Dipping. Sogging-up coffee, hot cocoa or tea. So why are we making Portuguese cookies this week, when we’re cooking West Africa? Simple. The people of Guinea-Bissau love Portuguese baked goods because they were a former Portuguese colony. Walk into any big city bakery and you’ll see what I mean.
Servings Prep Time
16 cookies 30 minutes
Cook Time
12-15 minutes
Servings Prep Time
16 cookies 30 minutes
Cook Time
12-15 minutes
Ingredients
  • 8 Tbsp butter
  • 1/2 cup sugar
  • 4 eggs
  • 3 – 3 1/4 cups flour
  • 1 Tbsp ground cinnamon
  • 1/4 tsp salt
Servings: cookies
Units:
Instructions
  1. Preheat the oven to 350F. Then cream together sugar and butter in the bowl of a standing mixer. When the mixture is light and fluffy, beat in the eggs, one at a time.
  2. hen, add in the flour, cinnamon, and salt. Add just enough flour to have the dough pull away from the sides of the bowl. Scrape as needed, but don’t overmix.
  3. If all goes well, you’ll end up with a deeply cinna-brown, moist dough that is surprisingly not sticky.
  4. Cut it into four pieces. Roll each piece into a fat log and cut each log into 4 pieces. Now you have 16 hunks of dough. Not to be confused with 16 hunks, unfortunately. Roll each hunk into a thin rope. See the ones pictured below. They’ll be long. Maybe 18 inches.
  5. Twist and rope them into whatever squiggly shape your heart desires, placing them on a lined baking sheet. Bake for 12-15 minutes.