I always love peanuts and peanut butter. I learned to eat peanut butter when I came to NYC in the seventies. Even as a adult, I love taking a tablespoonful of creamy and chunky peanut butter and directly into my mouth and of course, I do love it on sandwich breads. These cookies too earned status as a traditional item for the festive.
It is a very easy and simple cookie to made even kids know how. Well, this year I felt like making this cookies for my friends and family to share. There are many variations in making this Chinese cookie. You can make your works simple like me, just use Planter’s Peanut Butter or Skippy Peanut Butter or any other brands you preferred. This recipe gives you about 100+ pieces (amount depending on your sizing).
3¾ cups All-purpose flour
1teaspoon baking powder
1 cup confectioner’s sugar
¼ teaspoon salt
1cup canola/vegetable/corn oil
1½ cups Planter’s/Skippy Chunky peanut butter (any brand you prefers)
3 egg yolks for wash
Preheat oven to 350°F
Prepared baking trays lined with parchment paper.
Place all-purpose flour, sugar, baking powder and salt in a heavy mixing bowl/stand mixer bowl and mix until well combined.
Use a electric mixer (hand or stand), set on medium speed, add in the chunky peanut butter and gently pour the canola/vegetable/corn oil into the flour mixture. Mix until the flour mixture forms into a dough. The dough should not crumble when you form a ball. It should be soft (if the dough is too dry add a little bit of oil).
Roll a small amount of the peanut butter dough on your palms to form a small ball. Transfer to a prep baking tray and use a smooth round chopstick (preferably plastic one) and gently press down to your desired shape of the cookie. Lightly press down half a roasted/raw peanut in the center of the cookie. Continuing rolling until all the cookie dough is used up.
Brush the egg yolk wash on to the top of the cookie. Transfer to the preheated oven and bake for 15-20 minutes (depending on your oven) or until golden brown.