Stamped Calamansi-Fish Sauce Shortbread

Step 1

Place the butter and ¾ cup of the powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium-high speed until light and fluffy, 3 to 4 minutes.

Step 2

Mix in the egg and egg yolk one at a time. After each addition, make sure to beat until the mixture is well combined and the egg is fully incorporated. Add in the vanilla. Scrape down the bottom and sides of the bowl with a rubber spatula.

Step 3

Adjust the speed of the mixer to low. Gradually stir in the flour and salt until just incorporated. Turn off the mixer and give the dough a couple of folds. Split the dough in half and wrap each dough ball in plastic wrap. Let the dough chill for at least 1 hour in the fridge.

Step 4

Line two baking sheets with silicone mats. Lightly flour a rolling pin and your work surface. Take one of the dough balls and plop it on your work surface. Roll dough out until it’s ¼ inch thick. Make sure to pick up the dough and occasionally sprinkle some flour between rolls, so it doesn’t stick.

Step 5

Using a scallop design cookie stamp or a meat tenderizer, press all over the dough until it’s ⅛ inch thick and there are visible impressions on it. Take a 3-inch fish-shaped cookie cutter and cut out shapes. Place them on one of the prepared baking sheets, spacing them at least 1 inch apart. Gather and reroll the scraps until you have a total of 20 fish cookies. Repeat this process with the other ball of dough and place them on a second baking sheet lined with a silicone mat. Transfer the baking sheets to the freezer to chill for at least 30 minutes.

Step 6

While the shaped cookie dough is chilling, position a rack in the middle of the oven and preheat the oven to 350°F.

Step 7

Take one baking sheet out of the freezer and place it in the oven. Bake the cookies for 12 to 14 minutes, or until golden brown. Transfer the cookies to a wire rack to cool completely. Repeat the baking process with the second baking sheet.

Step 8

Using a large sieve, sift the remaining ¾ cup powdered sugar into a medium bowl. Whisk the calamansi juice, lime zest, and patis with the sugar until it becomes a smooth glaze. Using a pastry brush, coat the surface of each cooled cookie with the glaze. Let the glaze harden for at least 30 minutes before serving the cookies. Store any leftovers in an airtight container at room temperature for up to 5 days.