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Chef/owner Ana Godinho Esteves,
Viena Do Castelo

These delicate, buttery cookies are called rabixa for their shape, as in Portuguese it means scribble. The traditional cookies take on a light texture and warm, sweet taste from corn flour. Source Portuguese corn flour from Viena Do Castelo.

1 cup butter
1 cup sugar
2 eggs
1 Tbsp lemon zest
2 1/2 cups Portuguese corn flour

1. Preheat oven to 350˚F.
2. In the bowl of a stand mixer, cream butter and sugar.
3. Scrape bowl down and add eggs and lemon zest.
4. Mix well and gradually add flour.
5. Use a piping bag fitted with a large star tip to pipe ‘S’ shaped cookies on a sheet pan.
6. Bake for 10 mins or until golden brown.

Yield 3 dozen

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