Pinipig Shortbread Cookies
These simple shortbread cookies are buttery, crispy, sweet goodness everyone will enjoy!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 208kcal
- 1 cup salted butter, room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ cup pinipig, toasted and crushed
Preheat oven to 300 F.
Lightly grease a springform or round pan.
In a bowl, beat together butter, sugar, and vanilla extract until fluffy.
Add flour and pinipig and continue to beat to a stiff dough.
With hands, gently press the dough into the prepared baking pan. Using the back of a spoon, gently smooth the surface of the dough. Using a fork, prick the dough all over.
Bake in a 300 F oven for about 25 to 35 minutes or until lightly browned on the top surface and a slightly deeper brown around the edges.
Remove from oven and immediately turn out onto a flat surface. With a knife or pizza wheel cut the shortbread into 12 wedges.
- If the dough feels too dry, add another 1 tablespoon of softened butter or drizzle with about 1 tablespoon of water until it holds together.
- Use the tines of a fork to prick the dough all over to allow the steam to escape and keep the shortbread from bubbling during baking.
- Slice the shortbread immediately while warm, as it will be harder to cut when cooled. Use a sharp knife or a pizza wheel.
Calories: 208kcal | Carbohydrates: 10g | Protein: 1g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 135mg | Potassium: 5mg | Sugar: 10g | Vitamin A: 473IU | Calcium: 5mg