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^^^

Yup, that must be the cookies from Mama's Kitchen. What I love about these cookies are the native ingredients that they use. I remember the ones that have tsokolate, kasuy and pinipig. And they pack it so well because the cookies remain fresh and crispy for a long time.

 

The Good Shepherd angel cookies are really yummy! Sweet, buttery and crunchy because they use trimmings of the host/ostia. They have very good lengua de gato too.

 

Can we consider the broas and camachile as native cookies? The best broas I've ever tasted are the ones that are found in Bohol (Osang's, if I'm not mistaken). They use whole eggs, baked in a traditional terra cotta oven and just the right sweetness and crispness. I remember the place that used to sell Rosie's Pancit Malabon at the PTTC and they have the best camachile cookies ever. Not so sure if it's still around though.

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