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  • 1 1/2 cups pinipig
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 teaspoon finely grated lemon zest
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Preheat the oven to 350 degrees Fahrenheit and set racks in the upper and lower thirds of the oven.  Grease 2 baking sheets.
  2. Warm a medium skillet over medium heat.  Add the pinipig and toast, stirring, until lightly browned and aromatic, about 5 minutes.  Transfer to a plate to cool.
  3. Cream the butter with the sugar until light and fluffy.  Add the eggs, one at a time, and beat until incorporated.  Beat in the lemon zest.
  4. In a separate bowl, sift together the flour, baking powder, and salt.  Gradually add the dry ingredients to the wet and stir to combine.  Stir in the pinipig.
  5. Drop the dough by heaping teaspoons onto the baking sheets 2 inches apart and press down with the tines of a fork.
  6. Bake the cookies in the upper and lower thirds of the oven, rotating the pans and switching the position of the baking sheets halfway through baking, until lightly browned around the edges, about 12 minutes.  Let cool on the sheets for a couple of minutes, then transfer to wire racks to cool completely and bake the second batch on the cooled sheets.


Credits to:  Memories of Philippine Kitchens Cookbook