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Adjustable stand — hold cookbook or tablet at eye level while cooking
Lever-press citrus juicer — maximum juice, no seeds
Record your recipes and experiments — organized cooking journal
Simple wooden reamer — squeeze lemons and limes by hand
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Lever-press citrus juicer — maximum juice, no seeds
Record your recipes and experiments — organized cooking journal
Simple wooden reamer — squeeze lemons and limes by hand
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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In a small bowl, whisk together flour and salt; set aside. In a large bowl, cream together butter, sugar, and confectioners sugar until creamy, about 3 minutes. Beat in vanilla, egg yolk, juice, and zest until combined. Add flour and salt mixture and beat just until dough comes together. Form dough into two 1 1/2-inch wide logs and wrap in plastic wrap. Let chill in refrigerator at least one hour. Adjust oven rack to middle and upper positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Slice logs into 1/4-inch coins. Bake until coins are just golden on the bottom, about 20 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling.