These are Chinese-style cookies, shaped into small mounds, topped with peanuts, and brushed with egg yolk for a golden finish. For a vegetarian or egg-free version, use milk or cream instead of egg yolk.
For the peanuts, you can choose fried or roasted peanuts, then grind them in a food processor or mortar to make a coarse or fine powder. There’s also a version using store-bought peanut butter, which already includes butter and sometimes sugar.
The homemade peanut cookies made from scratch. Peanuts are roasted in the oven or on a pan, skins removed, and then ground. Adding a little oil helps improve texture and moisture, giving a softer and slightly chewier cookie.
These peanut cookies are not only delightful to look at but also melt in your mouth, delivering pure nutty deliciousness (PINEAPPLE TARTS).
1 cup ground
roasted peanuts
3/4 cup
all-purpose flour
1/4 cup icing
sugar
1/4 cup
unscented oil
1 tbsp softened
butter
A handful of
roasted peanuts - for decoration
1 egg yolk - lightly beaten
How to Make Peanut Cookies
Combine peanuts, flour, icing sugar, oil, and softened butter.
Mix all together for a dough.
Pinch small portions of the dough and roll them into balls.
Flatten each ball slightly with palm
Place apart on a greased baking tray.
Press a roasted peanut onto the top of each cookie.
Then brush with the beaten egg yolk.
Bake at 170°C
(340°F) for about 20 minutes, or until golden brown.
Let the cookies cool completely before storing them in an airtight container.
