Lipardo's Puto Seco Recipe - Allrecipes.com
Lipardo's Puto Seco Recipe
  • READY IN 50 mins

Lipardo's Puto Seco

Recipe by  

"I used to enjoy my own recipes but it's more satisfying if I'll share it to others. This cookie recipe is one of my favorite Filipino foods which is tasty, nutritious, and affordable. It's so delicious and quick melting to the mouth up to the last bite..."

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Ingredients Edit and Save

Original recipe makes 1 dozen cookies Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  2. Stir together the egg, white sugar, butter, flour, cornstarch, powdered milk, baking powder, and salt in a bowl. Knead for a few minutes to make a soft dough. Divide the dough into 12 portions. Roll each portion into a ball and flatten slightly. Place on the prepared baking sheet 1 inch apart.
  3. Bake in the preheated oven until light brown, about 10 minutes. Cool completely and store in an airtight container.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2010

I just made these a few minutes ago and am eating a warm one right now. Very tasty, delicate little short bread. I will save this and make it again, but I gave 4 stars because I made some adjustments. First, I couldn't get my dough to come together, so I had to add a little water, probably 1-2TB (maybe I used too small of an egg?). To the melted butter, I cooled it, then beat in the egg and added about 1/4 tsp of almond extract. Lastly, after baking them, I sprinkled them with powdered sugar. Overall I enjoy the texture - not as crumbly as I expected from a shortbread, especially considering how crumbly they were going into the oven; also they are a little chewy! Very good, simple cookie. Thank you for posting it!

 
Most Helpful Critical Review
Jan 04, 2010

alright...so these were ok as written. my daughter and i made them this morning to try because they were quick. everybody ate the original recipe but we didnt' enjoy it very much because they were super dry and didn't have much flavor. so, i tryed again with a few changes. first, i used all flour instead of cornstarch, then instead of powdered milk i used 1/3 cup of regular from the bottle milk, and lastly i added 1 tsp of vanilla, i think almond would work too. we split them up into more cookies splitting that dough into 12 make awfully large cookies. and the final result of the experimental cookies was that they were still kind of dry but they had a better texture and better flavor. (also we sifted powdered sugar on top of both batches of cookies, which helped both :D) we will make these again

 

9 Ratings

Jan 04, 2010

These were a lot like the whipped shortbread that I usually make. Yes, they are dry. So was my old recipe. I do add 1 tsp of almond and dust with powdered sugar. We all love them.

 
Feb 01, 2011

It's one of the best sugar cookies I've ever baked so far. It's simple, easy to make, less greasy and tasty. In every recipe, you're free to make some adjustments based on your preferences. To sum it up, it's so nutritious and delicious...

 
Jan 25, 2011

Thank you for this recipe they are sooo good! I addes some cinamon,cloves and nutmeg, they turned out just right! at first i thought they were going to be dry, but they were perfect!

 
Jan 04, 2010

What a waste! Followed the recipe as written, against my gut instinct (seemed like it would be dry). Got a bowl full of crumbs that would not come together to make a dough. Ended up adding another 1/4 cup of soft butter to get it to bind. Cookies ended up bland, floury, and dry.

 
May 27, 2014

This recipe is designed to be dry...for us in the Philippines who know this cookie. I love this cookie.

 

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Nutrition

  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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