Puto Seko

Puto Seko is made with corn starch rather than flour, so it's a light, melt-in-your-mouth cookie (and it's gluten free!).

Ingredients

1 cup butter

1 cup sugar

3 eggs

3 2/3 cups corn starch

1 teaspoon cream of tartar

1 teaspoon baking powder

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter and sugar until light and smooth.
3. Beat in the eggs, one at a time.
4. Add cornstarch, cream of tartar and baking powder, stirring until well-blended.
5. Roll dough into 1-inch balls and place them 1 inch apart on the prepared cookie sheets.
6. Bake for 10 to 12 minutes in the preheated oven, or until light brown.
7. Remove to wire racks to cool completely. Makes about 3 dozen cookies.