Working quickly, drop batter by teaspoonfuls, 2-1/2 inches apart, onto parchment-lined baking sheets. Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks. (Cookies can be stored between sheets of parchment in airtight containers up to 2 days at room temperature.)
Per 2 cookies: 88 calories; 7 g fat (3 g saturated fat); 2 g protein; 6 g carbohydrates; 1 g fiber
From Everyday Food: Light — The Quickest and Easiest Recipes, All Under 500 Calories from the Kitchens of Martha Stewart (Clarkson Potter/Publishers, 2011). Copyright Â© 2011 by Martha Stewart Living Omnimedia, Inc. Used with permission of the publisher.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.