Best Philippine Butter Cookies Recipes

BUTTER COOKIES II

Steps:

• In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
• Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

LENGUA DE GATO (FILIPINO BUTTER COOKIES) RECIPE

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets or cookie trays with parchment paper and set aside.
• In a large bowl using an electric hand mixer or using a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for 2 to 3 minutes until soft and creamy.
• Add sugar and continue beating for 4 to 5 minutes until light and fluffy. Remember to scrape the bottom and sides of the mixing bowl.
• Add vanilla extract and egg whites and beat for 4 to 5 minutes until incorporated.
• Switch to low speed and gradually add flour and salt until combined.
• Transfer the cookie dough into a piping bag or a Ziploc bag with one of the tips cut to about ½-inch in diameter.
• Pipe 3-inch long cookies on the prepared baking pans, allowing about 1-inch of space around each cookie.
• Bake the lengua de gato for 12 to 15 minutes or until they're dry in the middle and starting to turn a light brown on the edges.
• Remove the pans from the oven and allow the cookies to slightly cool in the pan. After a few minutes, slide the parchment paper into a cooling rack to allow the lengua de gato to cool completely.
• Carefully peel cookies from the parchment paper and enjoy!

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.

PHILIPPINE-MADE SUGAR COOKIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper or aluminum foil. Sift together the flour, baking soda, baking powder and salt; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. The mixture should be thick and light yellow. Gradually stir in the sifted ingredients until well blended. Drop dough by teaspoonfuls, three inches apart onto the prepared cookie sheets. Sprinkle grated chocolate over the tops of the cookies.
• Bake for 12 to 15 minutes in the preheated oven, until the cookies begin to brown around the edges. Remove from cookie sheets to cool on wire racks. Store in an airtight cookie jar.