Bolos de Gema (Glazed white cookies)

Bolos de Gema (or Doce Branco) are soft, glazed Portuguese cookies. These cookies are recognized by their hard, seashell glaze and soft interior. I was introduced to these cookies in the north of Portugal during Easter and it has become one of my favourite cookies. They are a very popular cookie during the holidays but perfect any time with a cup of coffee or your favourite tea.

Bolos de Gema recipe

For the dough:

• 4 egg yolks
• 3 whole eggs
• 250 g sugar (1 cup plus 2 Tbsps)
• zest of half a lemon
• 150 g of all-purpose flour (sifted) (3/4 cup plus 2 Tbsps)
• oil for greasing & flour for dusting pan

For the icing:

• 150 g of powdered sugar (1 cup plus 1 Tbsp)
• 1 egg white
• few drops of lemon juice

Instructions:

1. Preheat oven to 375 degrees.
2. Beat the egg yolks with the whole eggs and sugar until you have a fluffy and thick cream.
3. Add the lemon zest and flour, stirring gently until well combined.
4. Grease trays with oil and sprinkle with flour.
5. Using a tablespoon, scoop the dough and place about 1 1/2 to 2 inches apart on the trays.
6. Bake for approximately 10 minutes or until lightly golden.
7. Remove from oven and cool completely before glazing.

1. Whisk together the powdered sugar, egg white and lemon juice until you have a light glossy icing.
2. Add the glaze to the top of the cookies once they have cooled.
3. (Optional) If you want the whole cookie to have the glaze, glaze the bottoms first and let dry before glazing the top.
4. With your three fingers or a small spoon make a swirl creating the seashell design. Let dry.

Bolos de Gema

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Ingredients

  

Dough

• 4 egg yolks
• 3 whole eggs
• 250 grams sugar
• zest of a lemon
• 150 grams flour sifted
• oil and flour for baking tray

Icing

• 150 grams powdered sugar
• 1 egg white
• a few drops of lemon juice

Instructions

 

Cookie

• Preheat oven to 375 degrees.
• Beat the egg yolks with the whole eggs and sugar until you have a fluffy and thick cream.
• Add the lemon zest and flour, stirring gently until well combined.
• Grease trays with oil and sprinkle with flour.
• Using a tablespoon, scoop the dough and place about 1 1/2 to 2 inches apart on the trays.
• Bake for approximately 10 minutes or until lightly golden.
• Remove from oven and cool completely before glazing.

Glaze

• Whisk together the powdered sugar, egg white and lemon juice until you have a light glossy icing.
• Add the glaze to the top of the cookies once they have cooled.
• (Optional) If you want the whole cookie to have the glaze, glaze the bottoms first and let dry before glazing the top.
• With your three fingers or a small spoon make a swirl creating the seashell design. Let dry.

Enjoy,

Margaret