Happy Chap Goh Meh! To mark the last day of the Chinese New Year celebrations, I thought I'd give peanuts a salute. We're being on symbolism, and peanuts are easily one of the most popular exchanges over Chinese New Year, a packet often placed alongside a few mandarins in our little gift bags. They're suppose to mean all sorts of good things - health, prosperity and all things leading to positive growth. So, this year, I thought I'd make sure that we had plenty of peanuts, in all forms, including cookies.
Adapted from the Classic Peanut Butter Cookies recipe
Ingredients
1 cup unsalted butter
1 1/2 cup crunchy peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 tsp vanilla essence
Cream together butter, peanut butter and sugars. Beat in eggs and vanilla essence.
In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir into batter. Refrigerate batter overnight.
Preheat oven to 190 degrees Celsius.
Roll dough into 1 inch balls and place on baking trays lined with baking paper. Bake for about 10 minutes or until cookies begin to brown. Do not over-bake.
Crunchy and crumbly, with a lovely peanut buttery flavour.
Here's to a peanut-y new year! (And one that's also filled with lots and lots of "gold")
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