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Gluten-Free Puto Seko Cookies

Recipe by Rosa Mariotti

Ingredients:

2 cups Mochi Foods GF Mochi Pancake mix

2 egg whites (large eggs)

1 Stick of butter (Unsalted)

⅓ cup Dry powdered milk (full fat or fat free)

¼ teaspoon salt (Kosher)

¼ teaspoon baking powder

1 teaspoon zest of a citrus

1 teaspoon vanilla extract

⅓ cup powdered cane sugar

Instructions: 

1. Pre-heat oven to 375°F.

2. In the bowl of a large food processor, place the flour, salt, baking powder, the powdered milk, the zest, and powdered sugar. Pulse to mix.

3. Add the butter in small pieces. Pulse until the mix resembles wet sand.

4. Now, add the egg whites and vanilla. Pulse until the mix becomes an almost cohesive mass and holds together when squeezed with your hand.

5. Roll out the dough on a flat surface, at about ¼” thickness.

6. Cut with cookie cutter and place the cookies on a lined baking sheet.

7. Bake at 375° for about 12 to 14 minutes in the middle part of the oven.

8. Do not overcook or they will become too hard after cooling down.