Peanut Butter Cookies
By Lisa Yip
This classic peanut butter cookie is a cinch to make. It takes just minutes to combine four basic ingredients and then shape them for baking. The aroma of peanuts wafting from the oven during baking is irresistible. They melt as soon as you bite into them. There’s no stopping at one peanut butter cookie! Put these dishes on your Chinese New Year menu: Rainbow Yusheng, New Year Crystal Dumplings and Golden Orange Butter Cake. Have an enjoyable Reunion Dinner!
Total time: 1.5 hours
Cost: S$8.00
Difficulty: 2/5
Yields: 200 pieces
A: Dough
500g plain flour
250g smooth peanut butter, store-bought
200g icing sugar*
150ml corn oil
B: Egg Wash
2 egg yolks, lightly beaten
DIRECTIONS:
1. Preheat oven to 160C.
2. Combine flour, peanut butter and icing in a mixing bowl until well mixed.
3, Pour corn oil in. Using a spatula, mix to a smooth dough, approximately 5 minutes.
4, Cover mixing bowl with a kitchen towel and let dough rest for at least 10 minutes.
5. Scoop out 1 teaspoon at a time and shape into balls, about 7g each. Place them on a cookie tray. Using a fork, press each piece of dough to flatten it.
6. Using a pastry brush, glaze each cookie top with egg wash.
7. Bake for 20 minutes until light golden brown.
When baked, surface of cookies may have minor fissures which indicates a crumbly texture. Allow cookies to cool down completely before storing them in jars.
PHOTOS: Lisa Yip
TIP: If you’re watching your sugar intake, reduce sugar to 150g. Alternatively, purchase peanut butter without any added sugar.
TECHNIQUE for melt-in-mouth texture, use Icing sugar and smooth peanut butter.
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Must it be corn oil only or any kinds of oil? I use rice bran oil.