Not sure what this cookie should be called…


Almond cookies?
Almond cookies?

The recipe for the cookies shown above was taken from the back of the packaging of a pack cookie cutters I bought recently. It didn’t give a name for the cookies. I wanted to call them almond cookies, since chopped almonds were used in the recipe. But I know this is not the type of almond cookies known by most people. So, may be I should call them butter cookies with almond?? :{

Anyway, here’s the original recipe:

1. Butter — 150 g
2. Caster sugar — 70 g
3. Egg yolk — 1
4. Vanilla essence — ½ teaspoon
5. Chopped almonds (almond nibs) — 70 g
6. Corn flour — 40 g
7. Plain flour — 180 g

Method:

  1. Beat butter, sugar, egg yolk and vanilla essence until fluffy. Add in almond, corn flour and plain flour (sifted). Mix well until become soft dough.
  2. Roll out dough to 6 mm thickness. Cut dough with desired pattern of cookie cutter. Place on greased tray.
  3. Bake in preheated oven, 180 degrees Celsius for 15-20 minutes, or until golden brown.

The above is the original recipe that came with the cookies cutter. I added an additional 20 g of flour because I found the dough too ‘moist’ and was difficult to roll out. But then, I realized that the dough got drier and drier over the dough rolling and cookie cutting process.

Why? Because every time I needed to roll the dough, I had to sprinkle some flour on the table top and also dab some onto the dough. So, I actually ended up adding more flour into the dough. That’s why it got quite dry and crumbled easily at the end.

The best thing to do — it struck my mind only after I finished with the baking — is to perhaps chill the dough in the fridge for half an hour to harden it. Why didn’t I think of it at the first place? Duh! 😛

The cookies turned out to be ‘flour-ish’, but actually tasted quite nice with some almond bits to nibble. They are small in size, so are easy to feed into a small mouth, haha.

This recipe is nothing fabulous. The process was quite a mess. I need hubby to help me with putting and taking the baking trays in and out of the oven while I struggled with the dough rolling and cookie cutting part, haha! Oh well, may be it’s just me. 😉

Easy butter cookie recipe


Easy-to-make butter cookies
Easy-to-make butter cookies

Let me first give you the recipe and steps on how to make these easy homemade butter cookies.

1. Butter — 450 g
2. Castor sugar — 400 g
3. Egg — 2
4. Vanilla essence — 15-20 ml
5. Flour — 670 g
6. Salt — 2 pinch

Method:

  1. Beat butter and sugar until fluffy.
  2. Add eggs, beat well. Add vanilla essence.
  3. Sift in flour and salt. Mix well until mixture becomes a soft dough.
  4. Use a cookie press to press out desired cookie shape on greased baking tray.
  5. Bake in preheated oven, ~170 degrees Celsius for 15-20 minutes, or until cookies turn golden.

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Tips:

You can chill the dough in the fridge for half an hour if the dough turns out to be a bit too moist or soft to use with the cookie press. When the dough is too soft, it may not be able to stick properly onto the baking pan when you press it out from the cookie press, and thus breaking up the shape of the cookies.
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This butter cookies recipe is easy, as you only use the most basic ingredients. And you don’t really get your hands all greasy coz you use a cookie press to shape your cookies. I handled the preparation and baking process all on my own, while I had to engage the help of my mom and sister with the traditional peanut cookies recipe.

I got this butter cookies recipe from the internet. I initially couldn’t decide which butter cookies recipe to use. The first butter cookie recipe came with the cookie press I bought. The second recipe was modified from the first one. Can’t remember why I modified it, and can’t remember which one was the better one :P. I only remember that the better one should produce rich butter cookies that can melt in the mouth! (Jeez, I wonder why I’m so fond of things that melt in my mouth…)

At the end, I decided to use the one above, which I found on the internet and uses the fewest types of ingredients. The majority of the feedback for this recipe is positive from what I read. The cookies do smell nice and ‘buttery’. To me, it’s not the best butter cookies recipe I’m looking for (coz it doesn’t melt in my mouth, ha!). It’s kinda crunchy, so some may like it that way.

This butter cookies recipe does go well with coffee though. I would dip the butter cookie in my hot coffee for a while before I take it in. This way, the cookies sort of soften up, and I’ll get that melt-in-the-mouth feeling (almost!). 😛 It also enhances the butter flavor this way.

Until I found MY perfect butter cookies recipe, I will still use this recipe coz it’s really easy in terms of ingredients and method.

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This is not the best peanut butter cookies recipe…

Best peanut cookies - Chinese traditional peanut cookies
Best peanut cookies - Chinese traditional peanut cookies

But it is definitely THE best peanut cookies recipe ever – the Chinese traditional peanut cookies that we all serve and love during Chinese New Year! :) [Note: peanut butter vs peanut – there is a difference!]

I know this is not a very typical first post in a blog.  Normally one would expect to read something like this, “Welcome to my new blog! I’m Miss Blogger and this blog is about blah blah blah….,” right? Well, if you want to know a little bit about me, just head over to the About page. For now, I’m going to ‘launch’ this blog with a series of cookies recipes, hahaha! It’s the Chinese New Year thing la…

While this traditional peanut cookies recipe has the simplest ingredients, you need to do some tedious preparation work though. But I assure you, you’ll forget all your sweat and tears when you TASTES these wonderfully yummy peanut cookies that melt in your mouth after they are out of the oven! :)


The recipe for this peanut cookies is no secret. I’m not the only person knew about this recipe. Many learned this traditional peanut cookies recipe from their mother, or aunties, or grandmother. I learned it from my mom, and so far this was my second attempt. My first attempt in making peanut cookies occurred more than 10 years ago.

Those who were following me on my old blogger blog would probably know whom I made those peanut cookies for! Anyway, it’s ancient history, no need to mention it here. 😉

So, here it is, how to make the best peanut cookies with the simplest of ingredients.

Best Peanut cookies - Chinese traditional peanut cookies
Best Peanut cookies - Chinese traditional peanut cookies
  1. Peanut — 1 kg
  2. Flour — 1 kg
  3. Castor sugar — 660 g
  4. Salt — 2 teaspoon
  5. Peanut cooking oil  — as much as needed
  6. Egg (beaten) — 1

[Note:  I didn’t actually use the measurements given above, but for simplicity sake, I’m using 1 kg of peanut as the reference point because the ratio is always peanut:flour 1:1. I used almost 1.5 kg of peanut to produce those number bottles of cookies (of course, some went into our stomach before they made way to the bottle) as seen in the first photo.]

Method:

1. Fry without oil the raw peanuts in a wok on low flame until they turn brown. The peanut ‘skin’ should be crispy by now and can be easily removed by rubbing the peanuts with your palms.  (Wait till the peanuts ‘cool down’ first, okay?)

2. Grind the peanut with blender to produce peanut powder.

3. In a big mixing bowl, put in the peanut powder, sugar, sifted flour and salt. Stir them so that all ingredients mix well.

4. Pour in peanut cooking oil bit by bit as you rub and knead the ingredients together to form a soft dough.

5. Stop adding oil when you are able to shape balls from the dough without falling apart.

6. Roll small balls to whatever size you like from the peanut dough, place them on lightly greased baking pans and press to flatten the balls slightly. Glaze the cookie top with egg.

7. Bake peanut cookies in preheated oven at about 170 degrees Celsius for 15-20 minutes, or until they turn golden brown.

8. Allow the peanut cookies to cool down before putting them into containers and seal them up.

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Tips:

1. When frying the peanuts, make sure the peanuts are adequately browned before removing them from the wok. Otherwise, you’ll go through hell of a time in removing the skin. Moreover, the cookies won’t be as ‘fragrant’ as it should be.

2.  The amount of sugar I used was 2/3 of the amount of peanut I used (e.g. 600 g peanut, use 400 g sugar). To me, the sweetness turned out to be just nice. If you like it sweeter, you can add more sugar. (Add it at your own risk!)

3. You’ll definitely need an extra pair of hands to help you along the process, like helping you to put the baking pans into the oven, checking out if the cookies are burnt, etc. 😛 You can’t do all these if you’re in the midst of rolling the peanut cookies, right?
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Hope you’ll give this traditional peanut cookies recipe a try and like it! :)