I’ll be honest with all of you, this week I’m finishing up training for the AthHalf race so my posts are going to be short and sweet. Today we’re making raivas, a Portugese cookie that, yes, is supposed to be kind of cakey. It isn’t what we in The States are used to, but they’re great for dunking in tea, coffee or a mulled wine. And they look really cool! Every recipe I’ve found for this recipe is exactly the same (with the exception that some called for 4 Tablespoons of butter as opposed to 5), so I’m going to give credit to the book that I first found it in: Nick Malgieri‘s A Baker’s Tour.
-2 cups all purpose flour
-1 teaspoon cinnamon
-5 Tablespoons unsalted butter, room temperature
-1/2 cup sugar
First, pre-heat the oven to 350F.
This is a pretty standard technique for mixing cookie dough: mix together the dry ingredients (in this case flour and cinnamon) and set aside. Next, whip the butter and sugar together until it’s nice and fluffy. You can do this by hand or with and electric mixer. Now add the eggs to the butter mixture and mix until they are fully incorporated (you’re better off adding them one at a time, trust me). Add the flour mixture and mix that just until it’s all in there. You don’t want to make too much gluten.
Now comes the fun part: Divide the dough into 24 equal pieces. An easy way to do this if you don’t have a scale is to divide the dough in half, then divide each of those into thirds, then divide each of those into quarters. And there you go: 2x3x4=24. Roll each one of these bad-boys into a snake 20 inches long. I find you’re better off just using your fingers, when I tried to use my palms they got all smooshed. Now join the ends together and gently scrunch them up into a scrunched-up shape. Elegant, me. You can also make most letters pretty well, while you’re scrunching. Play around with it. When you’ve got one done, place it on a buttered or papered baking sheet and move on to the next. These only puff a little bit during cooking, so you can place them pretty close togeter. Leave about 1 inche between each cookie. Bake the sheets, one at a time for 12 to 15 minutes, rotating once mid-way. Remove to a cooling rack and serve with a nice, hot beverage. Check out the links to some other cool cookie recipes I found.