Philippine Butter Cookies Food

PHILIPPINE BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended. Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until light brown. Remove to wire racks to cool.

THE BEST BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

LENGUA DE GATO

Steps:

• Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
• In the bowl of a stand mixer, combine butter and sugar. Use the paddle attachment to cream the mixture until light and fluffy. Scrape the sides of the bowl with a spatula as needed.
• While beating, add the egg whites gradually, mixing well after each addition.
• Beat in the vanilla extract.
• In a small bowl, combine flour and salt. Add to the butter mixture.
• While beating at low speed, gradually add the dry mixture to the butter mixture and beat until moistened. Increase the speed to medium-high and continue to beat until well-incorporated.
• Transfer the batter into a large pastry bag with a 1/4-inch round tip or Ziploc bag with the tip cut off.
• Pipe the batter into about 1/4-inch thick and 3 inch-long logs on the prepared baking sheets at about 2 inches apart.
• Bake in a preheated 350 F oven for about 14 to 17 minutes, or until the sides are starting to brown, but tops are still light in color.
• Remove from the oven, allow to slightly cool, and transfer to a cookie rack while still warm.
• Allow to cool completely. Cookies will crisp up as they cool.