Peanut Cookies

Peanut Cookies are my husband's favourite cookies and I will only make them for him once a year. And that is Chinese New Year time. It is quite tedious but once the peanuts are fried and have their skin removed, the rest is plain sailing. This year is a bit special...I had hamstring injury so the hubby agreed to help get the nuts ready. I just need to mix the blitzed peanuts and other ingredients into a dough. Then shaped the dough into small round balls. I learned how to make ' nipple look' imprint on each ball. By using a thread reel. I learned this method from Sonia of Nasilemaklover. The best imprint thus far. The peanut cookies turned out great , fluffy and has tiny bits of peanut as you bite into each cookie. Hubby is happy with the cookies. He can hug the jar of cookies to sleep :)  This is a lard free peanut cookies. 

beautiful imprint 

by using a thread reel to get a nice  imprint

the dough should not be overly wet

nor dry

small sized peanuts are best for making peanut cookies, as they are more fragrant

Peanut Cookies - makes 150 pieces

600 gm ground peanuts - fried, skin removed and blitzed till fine but not into powder form

455gm Plain flour

220gm icing sugar

150gm vegetable oil

2 tbsp unsalted butter - melted

1tsp salt

Method:

Mix all the dry ingredients together till well combine. Add in butter, then slowly add in the vegetable oil. Do not pour in the oil all at one shot.  Use a spatula to mix the ground peanuts and flour mixture and oil together till you get a dough not too wet nor too dry. If you can form a small ball without breaking, it is good texture.  Cover with cling wrap and rest dough for 15 mins. 

Shape dough into small round balls and placed the balls on greased proof paper lined shallow baking tray. Repeat till the peanut dough is used up. Use a thread reel to make imprint on the top of the peanut ball. Brush top and side of each ball with egg wash.

Bake at 180C for 15 to 17 mins, depending on your oven. Mine takes 15 mins to bake till golden brown. Cool and store in air tight container.

Enjoy!