It is a tradition in our family that every year for Chinese New Years we will have multiple cookies and even cakes prepared for relatives and friends to enjoy during house visits. Our typical cookie list looks something like this: peanut cookies, pineapple tart cookies, kue bangkit, kastangel (cheese cookies), kue semprong (egg roll cookies), and believe it or not, danish butter cookies (the one that comes in blue tin, LOL, never home made for this one). As for cakes, the most common and must have would be lapis legit (thousand layers spice cake), accompanied by either a lapis surabaya or bika ambon, and something really out of place like a black forest cake or a tiramisu, yeah, we are weird.
Out of all the cookies listed, I think peanut cookies are the most traditional and old fashioned of the bunch. But it is also one of the easiest to make 🙂 If I am not mistaken, most families will have this recipe pat down to using a cup to measure the ingredients. Mine looks something like a 3:3:1:1, that is 3 cups roasted peanuts, 3 cups all purpose flour, 1 cup lard, and 1 cup powdered sugar. I actually cheated a bit, and tweaked the recipe to use butter instead. I found that if I use butter, I need 3 sticks of butter (1 1/2 cup) instead of just 1 cup of lard to get the same texture in the cookie dough. I would say that both versions are delicious, but the lard version is definitely the taste I grow up with. There is a slight difference in taste, but I cannot put my finger on it. One thing for sure though, if you are a peanut butter lover, this cookie is definitely for you!
- 3 cup roasted peanuts, grind (*)
- 3 cup all purpose flour
- 3 stick (1½ cup) butter, melted (**)
- 1 cup powdered sugar
- ⅛ teaspoon salt
- 1 egg yolk
- In a mixing bowl, combine ground peanut, flour, sugar, and salt. Mix well. Slowly pour melted butter into the dry ingredients and mix until it become a smooth dough.
- Pinch a small amount of dough (about 10 gram, or a heaping teaspoon), roll into a ball and place on a baking tray lined with parchment paper. Repeat until all dough is used up.
- To make the indentation in the cookies, I use the cap of a ballpoint.
- Brush the top of the cookies with egg yolk.
- Preheat oven to 170 Celcius (340 Fahrenheit), bake for 25 minutes until golden brown.
- Let cool completely before storing.
(**) Traditionally, 1 cup of lard is used instead of butter.
As part of Chinese New Year celebration, me and a bunch of other food bloggers are working together to create a list of cookies recipe for the coming celebration. This year’s Chinese New Year Cookie Party is organized by Christine Leong of Vermilion Roots. Here are the recipes beside the one from yours truly:
- vegan cornflake cereal cookies – Vermilion Roots
- fried red bean puffs – The Missing Lokness
- chocolate almond cookies – Curious Nut
- tapioca cookies (kue bangkit) – What to Cook Today
- red bean and strawberry pinwheel cookies – Butter & Type
- pineapple jam tarts – Wok & Skillet
- sesame spiral pie cookies – Bams Kitchen
- cherry blossom cookies – Brunch-n-Bites
- mochi stuffed almond cookies – Miss Hangrypants
- melt-in-the-mouth Chinese gluten-free peanut cookies – Foodie Baker
- honey almond cookies – Hapa Nom Nom
- quinoa sesame brittle – Omnivore’s Cookbook
- browned butter Chinese walnut cookies – Yummy Workshop
- Macau almond cookies – Thirsty for Tea
- the ultimate pecan sandies – Created to Cook
And with that, I am wishing everyone a Happy Chinese New Year 🙂