Puto Seco Recipe

All-purpose flour: The base of the cookie dough, providing structure and texture.

Cornstarch: Adds a light, crumbly texture to the cookies.

Powdered sugar: Sweetens the cookies and gives them a delicate texture.

Butter: Adds richness and helps bind the ingredients together.

Vanilla extract: Enhances the flavor of the cookies with a subtle sweetness.

Salt: Balances the sweetness and enhances the overall flavor.

When mixing the butter and vanilla extract into the dry ingredients, ensure the butter is fully softened to achieve a smooth and cohesive dough. This will help the dough come together more easily and result in a more uniform texture in your puto seco. If the butter is too cold, it may not incorporate well, leading to a crumbly mixture.

• all-purpose flour - Substitute with rice flour: Rice flour provides a similar texture and is gluten-free, making it suitable for those with gluten intolerance.

• cornstarch - Substitute with potato starch: Potato starch has a similar thickening power and will help achieve the same light and airy texture.

• powdered sugar - Substitute with granulated sugar: Granulated sugar can be processed in a blender to achieve a similar fine texture as powdered sugar.

• butter - Substitute with margarine: Margarine can provide a similar fat content and texture, making it a suitable alternative for those avoiding dairy.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile that can complement the other ingredients.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content, enhancing the overall flavor.

• To keep your puto seco fresh and delightful, store them in an airtight container. This prevents moisture from seeping in and keeps the cookies crisp.
• Place a piece of parchment paper between each layer of puto seco to avoid them sticking together.
• Store the container in a cool, dry place, away from direct sunlight. This helps maintain their texture and flavor.
• If you want to enjoy them over a longer period, freezing is an excellent option. First, allow the puto seco to cool completely after baking.
• Arrange the cooled cookies on a baking sheet lined with parchment paper, ensuring they do not touch each other.
• Place the baking sheet in the freezer for about 1-2 hours, or until the puto seco are firm.
• Once frozen, transfer the cookies into a freezer-safe, airtight container or a ziplock bag. Label the container with the date to keep track of their freshness.
• When you're ready to enjoy them, simply take out the desired amount and let them thaw at room temperature for about 15-20 minutes. For a slightly warm treat, you can reheat them in a preheated oven at 300°F (150°C) for 5-7 minutes.
• Remember, frozen puto seco can last up to 3 months, so you can always have a delightful dessert ready for any occasion.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the puto seco on a baking sheet lined with parchment paper.
  3. Heat for about 5-7 minutes or until they are warmed through.
  4. Let them cool slightly before serving to regain their crisp texture.

• Microwave Method:

  1. Place the puto seco on a microwave-safe plate.
  2. Heat on medium power for 10-15 seconds.
  3. Check if they are warm enough; if not, continue heating in 5-second intervals.
  4. Allow them to cool for a minute to regain some of their crispness.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Arrange the puto seco on the toaster oven tray.
  3. Heat for about 5 minutes or until they are warmed through.
  4. Let them cool slightly before serving to regain their crisp texture.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the puto seco in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook.
  4. Allow them to cool slightly before serving to regain their crisp texture.

• Oven: Used to bake the puto seco cookies at the specified temperature.

• Mixing bowl: Used to combine the dry ingredients and mix the dough.

• Measuring cups: Used to measure the flour, cornstarch, powdered sugar, and butter accurately.

• Measuring spoons: Used to measure the vanilla extract and salt.

• Baking sheet: Used to place the rolled dough balls for baking.

• Fork: Used to flatten the dough balls slightly before baking.

• Cooling rack: Used to cool the cookies after baking.

• Spatula: Used to transfer the cookies from the baking sheet to the cooling rack.

Prepare ingredients in advance: Measure and mix flour, cornstarch, powdered sugar, and salt the night before to save time.

Use a stand mixer: A stand mixer can quickly combine the butter and vanilla extract with the dry ingredients, forming the dough faster.

Chill the dough: If the dough is too soft, chill it for 10-15 minutes to make it easier to handle and shape.

Batch baking: Roll and flatten all the dough balls before placing them on the baking sheet to streamline the process.

Cool on a wire rack: Transfer cookies to a wire rack immediately after baking to cool faster and free up the baking sheet for the next batch.