The smell of a newly pounded pinipig is up there in my top ten list of the most divine scent in the world.
Pinipig comes from immature glutinous rice, which then roasted and pounded. Pinipig can then be eaten as it is for snack, made into kakanen or used as toppings to Filipino drinks.
Pinipig is so versatile that they are also scrumptious baked as cookies.
This measurement apparently will make 4 dozens cookies
Ingredients:
1 1/2 cup pinipig
1/2 cup unsalted butter, softened
2/3 cup sugar
2 large eggs
1/2 tsp finely grated lemon zest
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Method of preparation:
Preheat the oven to 350F and set the racks in the upper and middle part of the oven. Grease 2 baking sheets.
Warm a pan and gently roast the pinipig until it turns slightly brown. Take it out from the pan and let it cool.
Cream the butter and the sugar until light and fluffy. Add the eggs bit by bit, thoroughly incorporating it to the mixture. Beat in the lemon zest
In a separate bowl sift in the flour, baking powder and salt. Gradually add the butter mixture and make sure they are combined completely. Now add the pinipig and mix once again.
Using a tablespoon make a dough and drop it on the baking sheet. Repeat this until the both the baking sheets are full; ensure that enough spaces are in between each dough.
Bake the cookies on the top and middle part of the preheated oven. Midway during the cooking ensure to rotate the positions of the sheets. The top to the middle and the middle to the top of the oven.
Cooking should take 12 minutes or until the cookies are nicely brown.
Enjoy.