Portuguese horseshoe cookies

Embark on a culinary journey to the Azores with this traditional recipe for “Espécies de São Jorge,” also known as Portuguese Horseshoe Cookies.

A cherished treat steeped in cultural heritage, these cookies blend the aromatic zest of lemon and anise with the warmth of cinnamon, enveloped in a delicately crafted dough.

Perfect for special occasions or as a delightful everyday snack, this recipe offers a taste of the Azorean spirit and craftsmanship.

Follow along as we simplify the art of creating these unique, lattice-look cookies that are as delightful to the eye as they are to the palate.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• ¾ cup unsalted butter, softened
• ⅔ cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon (or orange for a variation)
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using). Set aside.
3. In a large mixing bowl, beat the butter and sugar until light and creamy, about 2-3 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the wet mixture, mixing until a soft, pliable dough forms.
6. If the dough is too sticky, chill it for 15-20 minutes.
7. Take small portions of dough (about a tablespoon) and roll them into 4-inch ropes.
8. Shape each rope into a horseshoe and place on the prepared baking sheets, spacing them about 1 inch apart.
9. Bake for 12-15 minutes or until the edges are lightly golden.
10. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11. Dust the cooled cookies generously with powdered sugar before serving.