November 21, 2010

Uraro (Arrowroot) Cookies

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Uraro Cookies
Uraro Cookie

Uraro cookies are a childhood favorite of mine, and of many Filipinos I know. These are dry crunchy cookies that have very simple clean flavor, not too sweet, and slightly buttery and milky. My preferred drink with these cookies is iced whole milk. Makes me feel like a kid again.

Although these cookies are occasionally available at the Philippine grocery stores, most of them have more tapioca flour than arrowroot. Since arrowroot flour is now available at most grocery stores, I made them..twice. The first batch was plain, and delicious BTW, and I added chopped dried fruits into the second [half] batch which didn't turn out great. Plain is better IMHO but I'm thinking of adding puffed pinipig or rice crispies next time.

Uraro Cookies
8 ounces sugar
3 large eggs
2 sticks (8 ounces) unsalted butter, room temperature
1 teaspoon pure vanilla extract
12 ounces arrowroot flour
4 ounces tapioca flour
2 ounces very fine dry milk powder
  • Preheat oven to 350°F.
  • Place the sugar in a blender and blend to a powder.
  • In the bowl of a standing mixer with the paddle attachment, beat the eggs until thick and light yellow in color. Transfer into a small bowl.
  • Place the butter in the same bowl and beat on medium-high until light and fluffy.
  • Blend in the beaten eggs and vanilla extract on low until thoroughly combined.
  • In a medium bowl, whisk together the flours, sugar, and milk, and slowly add into the butter mixture, beating on low until well incorporated. Sprinkle more arrowroot flour if the dough appears too soft; or refrigerate the dough for 10 minutes until firm enough for the cookie press.
  • Fill cookie press. With flower or snowflake design plate, form cookies onto ungreased cookie sheets. Bake for 15 minutes or until edges are lightly browned. Transfer cookies on wire racks to cool completely. Store in airtight jars. Yield: about 120 1½ inch cookies.
Uraro Cookies


Rosemary & Garlic said...

They are so pretty. I like a plain cookie.

caninecologne said...

hi oggi - these cookies are delicious childhood memories. i haven't had those in years. :)

Juliana said...

Oggi, these cookies look so yummie, so light...would love it with a cup of tea :-)

Gizelle said...

I remember them of different shapes, yes, it's a childhood favorite...until now!

Unknown said...

That looks great. i have never heard of them before.

Anonymous said...

wow your cookies look so pretty -- i bet they're yummy too! where do you buy arrowroot flour in manila?

Oggi said...

Thanks all.:)

Anonymous, I have no idea where to buy the flour in Manila. I was surprised to see several brands at the grocery shelves here in the US; maybe you'll find them also at Rustan's.

Anonymous said...

Do you know how to bake Apas cookies from Quezon Province?

Oggi said...

Sorry, I have no recipe for apa. There are several ice cream cone recipes online.

Blee said...

Is Arrowroot Flour same as Arrowroot Starch?

Unknown said...

You dod not used baking powder? How do you make it taste so milky taste and melt in your mouth the minute you eat them?

cherry said...

Do you know how to make rosquillos please?

Oggi said...

I have never made them and don't think I have a recipe for the Cebu delicacy. I have the Spanish recipe for Rosquillas de Alcala, a cronut-like cake with lots of layers and a bit tall, different from what we know as rosquillos.

Unknown said...

Is arrowroot flour and starch are the same?

Oggi said...

loom bandz
I think so. The package on the Red Mill Arrowroot says Starch/Flour.

Unknown said...

do you have diabetic version

Oggi said...

Unknown @ 11/17/19

Arrowroot flour contains 14 gms of carbs per 2 tablespoons, higher than white wheat flour. I don't know how it converts to sugar though. Substitute powdered birch xylitol or stevia for the sugar to lower the sugar content.

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