Chinese Peanut Cookies

1. 1

   Position a rack in the middle of the oven and preheat to 325u00b0 F. Line 2 baking sheets with parchment.

2. 2

   Put the peanuts in a food processor and grind into the texture of coarse crumbs. Add the confectioners' sugar and process until there is a mixture of fine crumbs and powder, stopping to scrape the bottom of the bowl if needed. Do not over process or you'll end up with peanut butter.

3. 3

   In a large bowl, combine the flour, salt, and baking powder. Dump the peanut mixture into bowl and stir until well combined.

4. 4

   Drizzle melted butter and the oil into the bowl. Use your hands to mix and knead the ingredients to form soft dough. It will soften as you knead it. The dough texture feel a bit like coarse playdough. If the dough becomes too soft to handle and feels oily, refrigerate the dough for 15 minutes to firm up. If the dough feels dry, add oil one tablespoon at a time.

5. 5

   Roll the dough into 1-inch balls and put them on the baking sheets, spaced 1 1/2 inches apart. If you like, put a little decorative stamp on top. I used the top of a clean and dry Sharpie pen cap!

6. 6

   Brush the tops with lightly with beaten egg, then bake for 20 to 22 minutes until light golden in color. Transfer to racks and let cool completely before eating or storing in an airtight container. These cookies are very delicate and can smudge easily. Be gentle with them.

* Per serving · 4 servings · Values may vary.

No additional tips available.