Wednesday, July 27, 2011

Ground peanut cookies (Hua Seng Su)

Being peanut lovers, we like this recipe a lot. It's simple and easy for the kids to make. This is the best cookies ever, according to my son who does not hesitate to help when it's peanut cookies time. He tends to make these cookies on the larger side as well.

Ingredients for 36 pieces of 1 1/2 inch in diameter peanut cookies
2 cups of ground peanut (Toast whole, skinless peanuts over low heat, let cool then grind finely in a food processor)
2 tsps of salt
1 1/2 cups of granulated sugar
1 1/2 cups of all purpose flour
1 cup of vegetable or canola oil
1/4 cup of shelled, whole roasted peanuts for garnish
1 egg, beaten

1. Preheat oven to 375 degrees Fahrenheit. Line a large cookie sheet with parchment paper. Mix all of the dry ingredients in a large bowl. Then, drizzle in the oil a little at a time as you knead the mixture with your hands. Add just enough oil until you are able to take about 2 teapsoons (or less if smaller cookies are desired) of the mixture and shape with your hands into a smooth textured cookie ball.
2. Place the shaped cookies onto the cookie sheet. Press one or two pieces of the whole peanuts onto the top of each cookie. Just before baking, brush the beaten egg over the cookies.
3. Bake on the middle rack in the preheated oven for 15 to 18 minutes. Let cool slightly before eating. These babies disappear in a snap that no storage containers is needed, at least in my household.

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