Soft cornstarch cookies that just melt in your mouth.

These popular cookies are traditionally made with corn starch and arae gluten-free. (Note that the recipes call for “corn starch”: flour made from corn. What is sold as “corn flour” is sometimes made from wheaten flour.)

Typically they are extruded from a forcing bag through a large piping nozzle with a serrated edge.

Genetes from Noreen Sousa via Carmen O’Brien

6 egg yolks

¾ cup sugar

1½ tsp baking powder

500g corn starch

250g butter

½ tsp vanilla essence

Preheat oven to 200°C.

Beat butter, sugar & vanilla essence together.

Add egg yolks and mix well.

Sift baking powder and cornflour into the mixture.

Knead with hands until well mixed.

Let it set for ½ hour. The mixture will be pretty thick.

Turn oven down to 180°C.

Push the mixture through a cookie mould with large aperture onto a tray lined with baking paper and bake for approximately 20 minutes.

Genetes from Virginia McDougall via Yolanda Guterres

220 5g soft butter

6 egg yolks

¾ cup sugar

1 tsp baking powder

1 tsp vanilla

450 g corn starch (not cornflour)

Put all the above in a foot processor and once blended squeeze into a long tube using a forcing bag.

Cut into 3 cm pieces diagonally and bake for 20 minutes.

Genetes from Maria Celestina de Mello e Senna.     Read the original recipe | Leia a receita original

We have not yet tested this recipe. It is recorded here to allow experimentation and verification.

10 egg yolks
¾ cup caster sugar
2 oz | 56g butter
2 tbsp shortening
1 cup corn starch
2 tsp baking powder
½ tsp vanilla essence
2 tbsp anise

Beat yolks and sugar, add butter and beat hard.

Mix baking powder with flour and sift some over the mixture.

throw on a board covered with sifted flour and knead lightly with fingers, adding flour and a little shortening, until the dough does not stick to fingers.

Add anise.

Divide into 4 portions and roll to a thickness of about ½cm. Cut into cookie shapes. Put on an aluminium tray and bake for 25-30 minutes.

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