Peanut Cookies

Recipe: Peanut Cookies花生饼

Yields: 1½ to 2 small jars

Ingredients

300g raw blanched peanuts 180g margarine 130g icing sugar/powdered sugar (sifted) ¼ tsp. + 1/8 tsp. salt 5g milk powder *optional 200g all-purpose flour (sifted)

Egg Wash 1 egg yolk 1 TBSP water

Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Place raw peanuts on a baking pan (do not layer) and bake at 300oF / 155oC preheated oven for about 20 minutes. Remove roasted peanuts from the oven. Allow peanuts to cool completely before proceed to the next step.	2. Measure 200g roasted peanuts in a ziploc bag and keep the remaining for decoration later.	3. Finely crush the 200g roasted peanuts in ziploc bag with a rolling pin or finely ground using a food processor.
4. Place margarine, sifted icing sugar, and salt in a large mixing bowl.	5. Beat margarine, icing sugar, and salt in step 4 until light and creamy, at highest speed, about 5 minutes.	6. Add milk powder and pulse until incorporated.
7. Add ground peanut and mix until incorporated.	8. Gradually stir in sifted all-purpose flour with a spatula until crumbs resembled.	9. Combine everything in the mixing bowl with hand, until you get a smooth and non-sticky dough.
10. Lightly grease baking pans with a bit of margarine. Whisk and combine egg yolk and 1 TBSP water in a small bowl for egg wash. Preheat oven to 325oF /165oC .	11. Scoop about 1½ tsp. dough for each cookie and arrange them in a baking pan.	12. Roll each part of the measured dough in step 11 into a ball and put them back on the pan. Space about 0.75 inches between each cookie.
13. Brush each ball with egg wash.	14. Press and top each cookie ball with a halved peanut. Bake cookies at 325oF / 165oC preheated oven, for about 20 minutes until golden brown.	15. Allow cookies to cool completely before storing in air tight container.

Note

Leave at least 0.75 inches space in between each cookie for them to rise as they bake.