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.
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| 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.
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| Pinipig Cookies |
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.
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| 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 ♥
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