Lunar New Year Peanut Cookies Recipes
LUNAR NEW YEAR ALMOND COOKIES
Although you can eat these cookies any time of year, they're especially popular during Lunar New Year. They are adorned with a whole almond for good luck and prosperity.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- With a whisk, mix together the all-purpose flour, almond flour, salt and baking powder by hand.
- Cream together the sugar and butter in the bowl of a stand mixer with a paddle attachment on medium until light and fluffy, about 4 minutes. With the mixer on, add the egg and continue mixing until fully incorporated. Add the vanilla and almond extract and paddle to combine. With the mixer off, add the dry ingredients at once and paddle on low until combined. Scrape down the paddle and bottom of the bowl to make sure everything is incorporated.
- Shape the dough into 12 balls by hand or with a cookie scoop. Chill in the freezer for 30 minutes or store frozen, wrapped well, for up to 2 weeks.
- Preheat the oven to 350 degrees F.
- Space the dough balls 2 inches apart on baking sheets. Bake until the cookies begin to spread, 5 to 7 minutes. Top each cookie with an almond and continue to bake until golden brown on the edges, an additional 6 to 8 minutes. Cool and enjoy!
LUNAR NEW YEAR PEANUT COOKIES
The dough for these addictive, delicate cookies (known as hua sheng bing in Mandarin) begins in the food processor, but you'll want to finish it by hand to keep it from becoming oily. For extra peanut flavor, use unrefined or semi-refined peanut oil, which smells and tastes nuttier. Cookies keep up to 3 days chilled in an airtight container, layers separated by waxed paper, or frozen up to 3 months.
Provided by Andrea Nguyen
Categories Chinese Recipes
Time 50m
Yield 54
Number Of Ingredients 11
Steps:
- Position a rack in center of oven and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Pulse peanuts in a food processor until coarse crumbs form. Add confectioners' sugar; process just until mixture looks like fine crumbs and powder, stopping to scrape the bottom if needed. Do not overprocess.
- Stir together 2 cups plus 2 tablespoons flour, salt, and baking powder in a large bowl. Stir in peanut mixture until well combined. Drizzle in oil and melted butter. Mix with hands and knead until a coarse dough, akin to Play-Doh®, forms, about 5 minutes. It will soften as you knead. If dough becomes oily or feels too soft, chill 15 minutes. If dough feels dry, add oil, 1 tablespoon at a time, until workable.
- Roll dough into 1-inch balls; arrange 1 1/2 inches apart on prepared baking sheets. Lightly beat egg with water in a small bowl. Working with 1 sheet at a time and covering remaining sheet until ready to bake, lightly brush cookie tops with egg mixture. Press a whole peanut gently into the top of each ball.
- Bake until light golden, 20 to 22 minutes. Transfer to wire racks to cool completely.
Nutrition Facts : Calories 99.2 calories, Carbohydrate 8.1 g, Cholesterol 5.1 mg, Fat 6.8 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 51.8 mg, Sugar 3.1 g
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