Cornstarch Cookies (Biscoitos de Maizena - Brazil)

2 cups cornstarch
1 cup granulated sugar
2 teaspoons salt
1 whole egg, lightly beaten
1/2 cup unsalted butter ( no substitutions)
2 ounces coconut, freshly grated (optional)

Preheat oven to 375 degrees F. Lightly grease a cookie sheet.

Sift cornstarch, sugar and salt together in a large mixing bowl. Add the lightly beaten egg and blend in the butter, incorporating the coconut as well, if desired. Knead well. Let stand for 10 to 15 minutes.

To prepare traditionally-shaped Biscoitos de Maizeana, roll about a 1-inch ball in the palms of your freshly cleaned hands and drop each cookie onto the prepared cookie sheet. Using the times of a fork, gently press the cookie flat with a crisscross pattern. You may also use a cookie press to drop cookies onto the cookie sheet.

Bake for about 8 to 10 minutes, depending on cookie size. Let cool and serve with a steaming cup of coffee. Store in an airtight container for up to 2 weeks.