My favourite were the very popular peanut cookies or sometimes called peanut dainties. The texure of these cookies are like shortbread but with a crispier crust. The taste is of intense peanutty goodness. Most recipes use peanut oil as the binder but I used butter and peanut butter. I also used castor sugar instead of icing sugar because I like sweet specks of sugar rather than the uniform sweet powdery sweetness that icing sugar gives.
Adapted from Rasa Malaysia's recipe for Peanut Cookies.
2 1/2 c. ground roasted peanuts
1 c. flour
1 c. castor sugar
1/2 c. melted butter
2 tbsps. peanut butter
1/2 tsp. salt
1 egg yolk plus 1 tbsp. of milk for glazing
Pe-heat the oven to 350° F/ 180° C.
Dry roast raw peanuts in a frying pan until golden brown and fragrant. Peel the skin off by rubbing the peanuts between your palms and and swirling in a colander with big holes. The skins will fall through the holes leaving you with peeled peanut kernels.
Grind these in a food processor until fine. Measure 2 1/2 c. and mix with the rest of the ingredients, except for the glaze. You can do this in the processor. Shape into firmly packed balls or press into molds. Line a baking tray with baking paper and arrange the formed cookies in a single layer. Glaze with the egg yolk and milk mixture. Bake for 15-20 minutes or until golden brown. Cool completely before storing in an airtight container.
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