[Food] Christmas Tree Butter Sugar Cookies

My husband told me today that I should not overdo myself with cooking and baking.  Well, that remark stems from my obsession for making cookies this Christmas season. LOL.  There are many online  bakers across the internet but it is SweetAmbs that has inspired me the most - her works are so neat and perfectly made!

I made this batch of butter sugar cookies for our church luncheon - the cookie was soft and delicious and I am pleased to report that my icing looks better now.  I used Wilton gel color in leaf green and red.

See those photos on the the bottom left and center of the collage?  Oh yes... my husband made them for me.  He recycled our packaging boxes and stuffed it with shredded paper.  He did a good job in  making it,  and with correct / accurate measurements (just as an Engineer should).  LOL.

The cookies were sealed and wrapped in a Treat Bag, and hung on the tree using double sided-tape.  Oh, they turned out nice - very bright and colorful!  

The star was printed from a Word document - print, cut and glue two stars together, leaving one open (so you can insert it at the top of the tree).

He was able to make 2 trees (one is smaller) and they were used to decorate the dessert table.

Are you busy cooking or baking this holiday season?  Here's my 2 cents worth:  Don't forget to rest, lest you pour more flour than called for.  Have fun in what you're doing - that would make it taste better and sweeter.

Have a wonderful and blessed week, my friend!

♥  michelle  ♥

[Baking] Pinipig Cookies / Immature Glutinous Rice

We are halfway through July and that means summer is almost over for those in school.  I have fond memories of summer.  My mom is a professor in the college of nursing so summer meant that she was also on vacation.  Yay!  

One of my fondest memories is baking Pinipig Cookies.

Pinipig is immature glutinous rice that is harvested and pounded into what look more like light green flakes.  It can be eaten raw but it is most often toasted.  A friend of ours gave this to me when we had our 4th of July barbecue where she served a Filipino dessert called halo-halo (more about this next time) that used pinipig as one of the toppings.  

Pinipig / Immature Glutinous Rice

I have been craving for Pinipig Cookies and I finally got the chance to bake it tonight!  I was invited to have dinner with friends and since I didn't have anything thawed to cook and bring, I decided to bake.  This took me 50 minutes to make and that included the time spent with google. 

Pinipig Cookies

 I used the recipe from Apple Pie, Patis Pate'.  

All of the ingredients were readily available in my kitchen.

Ingredients:

3/4 cup Pinipig (you can find this in Asian stores) - lightly toasted and cooled

1/2 cup All purpose flour

1/2 tsp Baking powder

1/8 tsp Salt

1/4 cup Unsalted butter

1/3 cup Sugar

1 Large Egg

1/4 tsp Lemon zest

Procedure:

Preheat oven to 175C or 350F.

Combine the dry ingredients:  APF, BP and salt.  Set aside.

Beat the soft butter and sugar until light and fluffy.  Add the egg and beat until fully incorporated. Add the lemon zest (*or 1/2 tsp of lemon extract - edited by me).

Procedure:

Preheat oven to 175C or 350F.

Combine the dry ingredients:  APF, BP and salt.  Set aside.

Beat the soft butter and sugar until light and fluffy.  Add the egg and beat until fully incorporated. Add the lemon zest (*** or 1/2 tsp of lemon extract - edited by me).

Carefully add the dry ingredients and mix well.  The mixture will be sticky then add the pinipig.

Gently scoop the pinipig mixture into the cookie sheet - I didn't line mine because I used a coated cookie pan.  I used a round measuring spoon (1/2 TBSP size) and dropped the cookies in the pan.

Pinipig Cookies

Bake the cookies for 10-12 minutes or until the base is lightly brown.  Transfer in a cooling rack to cool.  

I was able to make 20 cookies.

Nothing tastes better than freshly baked homemade cookies.  My hosts said it was good and I thought so too.  Try it - it's soft with bits of crunch and this particular recipe is not sweet at all.

Bon apetit!

♥  michelle  ♥