Pinipig Shortbread Cookies
These simple shortbread cookies are buttery, crispy, sweet goodness everyone will enjoy!
Servings: 12 people
- 1 cup salted butter room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups flour
- 1 cup pinpig toasted and crushed
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 until just combined. If the dough feels too dry, add another 1 to 2 tablespoons softened butter.
With hands, gently press dough into prepared baking pan. Using back of a spoon, gently smooth surface of dough. Using a fork, prick dough all over.
Bake in a 300 F oven for about 20 to 30 minutes or until lightly browned on top surface and a slightly deeper brown around the edges.
Remove from oven and immediately turn out onto a flat surface. With a knife, cut shortbread into 12 wedges.
Calories: 208kcal | Carbohydrates: 10g | Protein: 1g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 135mg | Potassium: 5mg | Sugar: 10g | Vitamin A: 473IU | Calcium: 5mg