Chinese New Year is fast approaching, and I’ve just finally started making CNY treats. The first on the list is the super-delicious, melt-in-the-mouth peanut cookies. These tiny morsels of decadent peanuty goodness are so dangerously additive, I hope they last till CNY. 10 more days to go! :D
Recipe from Bread et Butter with slight changes
2 cups dry roasted unsalted peanuts
1 cup confectioners’ sugar
2 cups all-purpose flour (I always use unbleached)
¼ teaspoon salt
¾ cup vegetable oil
1 egg, beaten
Preheat oven to 350ºF. Line baking sheets with parchment paper and set aside until needed. Place peanuts and sugar in the bowl of a food processor; pulse until finely ground. Transfer peanut mixture to a bowl, together with the flour and salt; whisk until combined. Add the oil, and stir the mixture with a rubber spatula to incorporate the oil (knead the dough with your hand at the end just to make sure everything’s mixed properly and you have a cohesive dough). Use a teaspoon to measure out the dough, roll into balls (about ¾” round), and place them on the baking sheet. Then, gently press the middle of the balls with a straw to create a slight indentation design that’s typical to these cookies. Finally, brush the tops lightly with the beaten egg and bake until golden brown (about 13 to 15 minutes). Remove cookies to a rack to cool completely before storing in an air-tight container. One recipe will yield about 90 cookies. Enjoy!
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.