PINOY COOKIES RECIPE RECIPES

Steps:

• Preheat your oven to 325F and line your baking trays with parchment paper and set aside.
• In a large pan, combine flour and starch and toast over low heat for about 5-8 minutes just until light brown. You can actually omit this process if you’re using a cornstarch but since I’m using cassava flour I wanted to toast it just to make sure that the cassava flour is thoroughly cooked. Set aside and let it cool down at room temperature.
• In a mixing bowl, soften the butter using a spatula and add the vanilla, then beat until becomes soft and smooth. Add in powdered sugar and mix until well-combined. Add in toasted dry ingredients and slowly mix until becomes a soft dough. At this stage if your dough is a little bit crumbly you can add one tablespoon of milk at a time and mix until well combine and becomes a soft dough.
• Knead the dough on a lightly floured surface to form a ball, it should be soft but not sticky or crumbly. If you’re using a cookie press cutter, fill the cylinder just enough dough, then start pressing using your desired cutter. Press cookie dough directly into the lined tray with at least 1 inch apart. Repeat process until you’re done with your dough. And if you’re using a regular cookie cutter, roll your dough into desired thickness (mine was ¼ inch thick).
• Using a cookie cutter in whatever shape you want, cut the dough and arrange them on your lined baking trays at least an inch apart. Continue until you’re done with your dough
• Bake in a preheated oven using a middle rack for at least 12-15 minutes. Keep an eye on them or set your timer so it won’t burn. These cookies are very fragile while it’s hot, so transfer them to a cooling rack with care.

Steps:

• Preheat your oven to 325F and line your baking trays with parchment paper and set aside.
• In a large pan, combine flour and starch and toast over low heat for about 5-8 minutes just until light brown. You can actually omit this process if you’re using a cornstarch but since I’m using cassava flour I wanted to toast it just to make sure that the cassava flour is thoroughly cooked. Set aside and let it cool down at room temperature.
• In a mixing bowl, soften the butter using a spatula and add the vanilla, then beat until becomes soft and smooth. Add in powdered sugar and mix until well-combined. Add in toasted dry ingredients and slowly mix until becomes a soft dough. At this stage if your dough is a little bit crumbly you can add one tablespoon of milk at a time and mix until well combine and becomes a soft dough.
• Knead the dough on a lightly floured surface to form a ball, it should be soft but not sticky or crumbly. If you’re using a cookie press cutter, fill the cylinder just enough dough, then start pressing using your desired cutter. Press cookie dough directly into the lined tray with at least 1 inch apart. Repeat process until you’re done with your dough. And if you’re using a regular cookie cutter, roll your dough into desired thickness (mine was ¼ inch thick).
• Using a cookie cutter in whatever shape you want, cut the dough and arrange them on your lined baking trays at least an inch apart. Continue until you’re done with your dough
• Bake in a preheated oven using a middle rack for at least 12-15 minutes. Keep an eye on them or set your timer so it won’t burn. These cookies are very fragile while it’s hot, so transfer them to a cooling rack with care.