Sequilhos

Delicate, buttery, and oh-so-easy-to-make, sequilhos are a household staple across Brazil. Made with a handful of ingredients like butter, cornstarch, and condensed milk, these meltaway cookies come together in just one bowl. According to a culinary school friend who grew up in Brazil, these cookies come in many variations. Some use a combination of cornstarch and flour, and others are made with powdered sugar and butter only. Flavorings can vary too; many bakeries use shredded coconut for texture or citrus juice and zest (like in this recipe) for extra oomph. They're perfect served alongside a plate of brigadeiros—Brazilian chocolate truffles—and followed up with a Caipirinha.

The key to perfectly melty sequilhos is, firstly, to measure the cornstarch in weight instead of volume because cup measurements are notoriously inconsistent. If you don’t have a kitchen scale, you’ll likely need anywhere from 2 to 3 cups cornstarch to get the dough to the right consistency before you can knead it (you’ll know it’s ready when it starts to pull away from the bowl). That’s why it’s crucial to add the cornstarch in batches!

Secondly, make sure to chill your dough for at least 20 minutes or up to 1 hour before baking. This will help your cookies bake evenly. If you want to add a little more sweetness to the cookies, try a lime and white chocolate drizzle: Melt 1/2 cup white chocolate chips, 2 tablespoons heavy cream, and 1 teaspoon lime juice and drizzle as you please!