I used to enjoy my own recipes but it's more satisfying if I'll share it to others. This cookie recipe is one of my favorite Filipino foods which is tasty, nutritious, and affordable. It's so delicious and quick melting to the mouth up to the last bite...

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
30 mins
total:
50 mins
Servings:
12
Yield:
1 dozen cookies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

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  • Stir together the egg, white sugar, butter, flour, cornstarch, powdered milk, baking powder, and salt in a bowl. Knead for a few minutes to make a soft dough. Divide the dough into 12 portions. Roll each portion into a ball and flatten slightly. Place on the prepared baking sheet 1 inch apart.

  • Bake in the preheated oven until light brown, about 10 minutes. Cool completely and store in an airtight container.

Nutrition Facts

167 calories; protein 3.1g 6% DV; carbohydrates 25.4g 8% DV; fat 5.8g 9% DV; cholesterol 30.8mg 10% DV; sodium 101.3mg 4% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/27/2010
I just made these a few minutes ago and am eating a warm one right now. Very tasty delicate little short bread. I will save this and make it again but I gave 4 stars because I made some adjustments. First I couldn't get my dough to come together so I had to add a little water probably 1-2TB (maybe I used too small of an egg?). To the melted butter I cooled it then beat in the egg and added about 1/4 tsp of almond extract. Lastly after baking them I sprinkled them with powdered sugar. Overall I enjoy the texture - not as crumbly as I expected from a shortbread especially considering how crumbly they were going into the oven; also they are a little chewy! Very good simple cookie. Thank you for posting it! Read More
(23)

Most helpful critical review

Rating: 3 stars
01/04/2010
alright...so these were ok as written. my daughter and i made them this morning to try because they were quick. everybody ate the original recipe but we didnt' enjoy it very much because they were super dry and didn't have much flavor. so i tryed again with a few changes. first i used all flour instead of cornstarch then instead of powdered milk i used 1/3 cup of regular from the bottle milk and lastly i added 1 tsp of vanilla i think almond would work too. we split them up into more cookies splitting that dough into 12 make awfully large cookies. and the final result of the experimental cookies was that they were still kind of dry but they had a better texture and better flavor. (also we sifted powdered sugar on top of both batches of cookies which helped both:D) we will make these again Read More
(35)
15 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
01/04/2010
alright...so these were ok as written. my daughter and i made them this morning to try because they were quick. everybody ate the original recipe but we didnt' enjoy it very much because they were super dry and didn't have much flavor. so i tryed again with a few changes. first i used all flour instead of cornstarch then instead of powdered milk i used 1/3 cup of regular from the bottle milk and lastly i added 1 tsp of vanilla i think almond would work too. we split them up into more cookies splitting that dough into 12 make awfully large cookies. and the final result of the experimental cookies was that they were still kind of dry but they had a better texture and better flavor. (also we sifted powdered sugar on top of both batches of cookies which helped both:D) we will make these again Read More
(35)
Rating: 4 stars
02/27/2010
I just made these a few minutes ago and am eating a warm one right now. Very tasty delicate little short bread. I will save this and make it again but I gave 4 stars because I made some adjustments. First I couldn't get my dough to come together so I had to add a little water probably 1-2TB (maybe I used too small of an egg?). To the melted butter I cooled it then beat in the egg and added about 1/4 tsp of almond extract. Lastly after baking them I sprinkled them with powdered sugar. Overall I enjoy the texture - not as crumbly as I expected from a shortbread especially considering how crumbly they were going into the oven; also they are a little chewy! Very good simple cookie. Thank you for posting it! Read More
(23)
Rating: 5 stars
01/04/2010
These were a lot like the whipped shortbread that I usually make. Yes they are dry. So was my old recipe. I do add 1 tsp of almond and dust with powdered sugar. We all love them. Read More
(18)
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Rating: 5 stars
02/01/2011
It's one of the best sugar cookies I've ever baked so far. It's simple easy to make less greasy and tasty. In every recipe you're free to make some adjustments based on your preferences. To sum it up it's so nutritious and delicious... Read More
(17)
Rating: 5 stars
01/25/2011
Thank you for this recipe they are sooo good! I addes some cinamon cloves and nutmeg they turned out just right! at first i thought they were going to be dry but they were perfect! Read More
(14)
Rating: 1 stars
01/04/2010
What a waste! Followed the recipe as written against my gut instinct (seemed like it would be dry). Got a bowl full of crumbs that would not come together to make a dough. Ended up adding another 1/4 cup of soft butter to get it to bind. Cookies ended up bland floury and dry. Read More
(14)
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Rating: 4 stars
05/27/2014
This recipe is designed to be dry...for us in the Philippines who know this cookie. I love this cookie. Read More
(3)
Rating: 3 stars
05/20/2018
This brings me back to my childhood buying a pack of puto seco from the sarisari store. The ones I bought then had these cookies in little packets shaped like little sampaguita (jasmine) flowers which I intend to do with this recipe. To those commenting that it is too dry this cookie is really meant to be on the dry side like polvoron if you have tasted one. This is a crumbly kind of cookie; not a cake. The one comment I have on this recipe is that you dont sift the egg togther with the dry ingrdients. Sift all dry indridients first then the egg then a trickle of water or vanilla essence to help bind the mixture. Useda bit more extra sugar Read More
(1)
Rating: 4 stars
04/21/2017
It turned out great..but I'm sill confused is it a biscuits or a cake? Read More
(1)