Uraro (Arrowroot) Cookies

Uraro or Arrowroot Cookies are Filipino cookies made from arrowroot flour. These cookies have a delicate and powdery texture. They are so easy to make and very delicious. A favorite by many Filipinos. I like them a little toasted like the photo below. If they don't brown on it's sides, for me, they taste under baked or something and I can taste the powder. Baking time varies on the size of your cookies, the kind of baking pan you use and your oven temperature. Please know that the darker the pan, the faster your cookies brown.

I used cookie press to create these beautiful shapes. If a cookie press is not available, you can also roll them into balls, (no more than an inch) then flatten with a fork to create lines. (Please see photo below). 
​But cookie press makes the work a lot easier and gives you the option to create different shapes as well. I suggest to invest on one if you can. Cookies are great as a giveaway or gifts during holidays and these Uraro Cookies are highly suggested.
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Give this recipe a try and you will never buy store-bought Uraro Cookies anymore. Let me know what you think by leaving a comment below. Enjoy. 
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uraro (arrowroot) cookies recipe

Ingredients:

• 1 1/2 cups  arrowroot flour
• 1/2 cup all-purpose flour 
• 1 tsp baking powder
• 1/2 cup butter, softened at room temperature
• 1/2 cup sugar
• 1 large egg, room temperature
• 1/2 tsp  maple extract *

*Substitute maple with vanilla extract if not available

video

Procedure:

• Preheat oven to 350 F.
• In a medium bowl, sift arrowroot flour, all-purpose flour and baking powder. Whisk to combine. Set aside. 
• In a large mixing bowl, cream the butter on high speed.
• Add sugar and beat until light and fluffy.
• Add egg and maple extract. Beat until well combined.
• Gradually add flour mixture. Beat on low speed until all flour is added. Then beat on high speed until the mixture has come together. 
• Using a Cookie Press, press cookie dough onto ungreased baking pan. If cookie press is not available, roll the dough into balls (no more than an inch) then flatten with a fork. 
• Bake for 15-20 minutes or until the sides start to turn golden.  (Make sure to check before the set times as oven temperature varies. Baking time affects the type of baking sheet being used.)
• Remove from oven and leave on the pan for about 5 minutes then transfer wire rack  to cool completely.
• Store in airtight container.  
•  Enjoy.

​*Recipe yields about 60 cookies  

​you may also like:

silvanas 

pudding muffins