Portuguese Shortbread Cookies

I remember always getting this cookies at Christmas and Easter from my mother's side of the family. They were crunchy, buttery cookies that were not too sweet. They were like a softer version of biscotti but still perfect for coffee or tea.

I never knew what to call these when I was growing up and I still don't. Sometimes I call them Portuguese shortbread and sometimes I just call them cookies, but they bring back great memories of childhood and the sweetness of family.

Portugese Shortbread Cookies

Ingredients

• 3 cups flour
• 1 cup sugar
• 1 stick butter, melted
• 1 t baking powder
• 1 3/4 t vanilla
• 3 eggs
• 1 egg for wash
• 1 3/4 T milk

Directions

1. Preheat oven to 350 F.
2. Mix eggs, sugar, vanilla, milk and melted butter.
3. In a separate bowl, mix flour and baking powder. Add to the liquid mixture and stir until combined.
4. Make into desired shapes and brush with egg. Let stand 20 minutes before baking. Make sure to leave plenty of room between the cookies
5. Bake for 20 minutes and leave in oven for 1 hour after baking to let them get crispy.

Note: I do not normally add a glaze to these cookies, but I was making it for people who like sweeter foods. It is just almond extract and powdered sugar.

I remember always getting this cookies at Christmas and Easter from my mother's side of the family. They were crunchy, buttery cookies that were not too sweet. They were like a softer version of biscotti but still perfect for coffee or tea.

I never knew what to call these when I was growing up and I still don't. Sometimes I call them Portuguese shortbread and sometimes I just call them cookies, but they bring back great memories of childhood and the sweetness of family.

Portugese Shortbread Cookies

Ingredients

• 3 cups flour
• 1 cup sugar
• 1 stick butter, melted
• 1 t baking powder
• 1 3/4 t vanilla
• 3 eggs
• 1 egg for wash
• 1 3/4 T milk

Directions

1. Preheat oven to 350 F.
2. Mix eggs, sugar, vanilla, milk and melted butter.
3. In a separate bowl, mix flour and baking powder. Add to the liquid mixture and stir until combined.
4. Make into desired shapes and brush with egg. Let stand 20 minutes before baking. Make sure to leave plenty of room between the cookies
5. Bake for 20 minutes and leave in oven for 1 hour after baking to let them get crispy.

Note: I do not normally add a glaze to these cookies, but I was making it for people who like sweeter foods. It is just almond extract and powdered sugar.