Peanut Cookies
Peanut Cookies
Peanut Cookies pictures (2 of 4)

Peanut cookies are one of my favorite Chinese New Year cookies. I grew up helping my aunt making hundreds of them. Shaping them into round balls, slightly flattened them with the cap of toothpaste to form the circle pattern on top of the cookies before brushing the top with an egg wash. Peanut cookies are crumbly and absolutely addictive. Once I start eating, I just can’t stop. Check out this peanut cookies recipe by my contributor Siew Loon. Don’t forget to scroll down and check out other festive baking recipes for Lunar New Year.

Happy 2012 to all the readers! Time flies and with just a wink of an eye, 2011 has ended. Lunar New Year is just 3 weeks away and I am sure all of us are looking forward to eat lots of good food, gatherings with the loved ones and “ang pow” (red packets). I have managed to squeeze in some time during the long holidays to bake some of my favorite cookies, including peanut cookies. It is kind of addictive and once you pop one into your mouth you will definitely come back for more.

Peanut Cookies

Peanut cookie is a traditional Chinese New Year cookies. I remember my mom making them every year during for Lunar New Year. It is mainly made of peanuts and blended with oil and flour. Peanut cookies are obviously not a very healthy snack but they are too good. As it is for the Lunar New Year celebration, just indulge and enjoy them with a cup of Chinese tea.

More Lunar New Year Baking Recipes:

Pineapple Tarts Pineapple Cookies
Cornflake Cookies Kuih Bahulu
Kuih Bangkit Pineapple Rolls (Nastar)


RECIPE HERE: Peanut Cookies
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44 comments... read them below or add one

  1. Ding says:

    OMG peanut cookies toh tao kuih, I haven’t had these for ages since I left Malaysia. I miss these, thanks for sharing…happy new year. Keep the recipes coming.

  2. My late Grandmother used to make these every CNY n when I was in secondary school, my elder sister n I were always roped in to help not only in making peanut cookies but kuih bahulu n kuih kapit n many others too……..the traditional way using charcoal……we were like a factory line each wt her duties fr pouring the batter over the kuih kapit moulds, then peeling off the cooked kuih kapit n another folding them immediately in fan shapes n then when cooled, kept in recycled biscuits or Milo tins!! Those days all these traditional cookies n sweets were so tasty n had a longer shelf life compared to the ones sold commercially now…….how I missed my Grandmother n her kuih!

  3. Yum! I grew up in Singapore and I would love snacking on Suji Cookies during Chinese New Year and Eid holidays!

  4. Oh yum…I’ve never made these before…they sound pretty easy (I think!). I was wondering, for the shortening, do you have to melt it first?

  5. I’m lovin’ the new year and looking forward to chinese new year! Happy holidays!

  6. Happy New Year to you.

    Your peanut cookies looks great.

    You can also use chopsticks to form the circles on top of the cookies.

  7. Do you know how many cups of peanuts you need to make 4 cups ground? or is it 4 cups then ground? Looking forward to making these.

    • Sylvia says:

      Your recipe calls for cups and tablespoon. I’m wondering if you can let me know portions in gms or ozs – for 1 cup and also 1 Tablespoon as cup and spoon differs country to country….!! Thanks lot. Once I have this information, I look forward to trying these yummy looking biscuits!!

  8. Taggie says:

    This looks good and sounds pretty easy, but where does the powdered sugar come in? I don’t see it listed in the “Method” section. Thanks.

  9. Thanks for sharing…looks great…making it this weekend.

  10. Debra H says:

    Looks good! About how many cookies doses this recipe make?

  11. Steve says:

    They look great and I will look out for them this CNY on Penang – many thanks!!

  12. Hahaha this recipe definitely reminds me that Chinese New Year’s just around the corner! GOSH i’m freaking out :P i dun particularly like it hehe having to se all the relatives ~

  13. Shirley says:

    Wht is shortening?Is there an alternative to shortening?

  14. Hi, these all looks very familiar, i am indonesian born chinese and i remember fondly growing up seeing (not helping ) mum preparing and baking pineapple tart, kuih bangkit and many others just bfore CNY and when it comes to new year day and visiting, we will compare whose cookies or what cookies taste the best …LOL…

  15. So excited it is going to be the year of the Dragon – having a little girl in 5 weeks and i am also a Drago – should be a fun year.

  16. Betty says:

    How many cookies does this make?

  17. Sylvia says:

    Ingredients in your recipe calls for cups and tablespoon. I’m wondering if you can let me know portions in gms or ozs – for 1 cup and also 1 Tablespoon as a cup and a tablespoon differs from country to country….!! Thanks a lot. Once I have this information, I look forward to trying these yummy looking biscuits!!

    • Any cup you use is fine, as long as you use the same cup. Sorry but don’t have weight.

      • Swallow says:

        Please confirm that the 4 cup ground roasted peanuts and 2 cups of the all purpose flour are correct ingredients. I tried and it doesn’t come out like dough-texture. It is very wet dough and I can’t even brush the yolk on top. I add more all purpose flour. Could you please post a video tutorial on this recipe? Thanks.

  18. Ryan says:

    These little peanut cookies look great!!

  19. Aileen Smith says:

    The Peanut cookies came out very crumbly. Are they they supposed to be that way.? I put them back to bake another 10 mins. more. They are still very crumbly. Thanks for the recipe.. Perhaps less peanut oil is the answer.

  20. linda marq says:

    can’t figure out how to print recipes

  21. Florence says:

    Would it be okay if I replaced the shortening with the same amount of peanut oil instead?

  22. dvagfuzzy says:

    Made these peanut cookies without the shortening and they weren’t as crumbly as my friend who made them with the shortening. Very tasty. A 500gram bag of roasted peanuts grounded in your food processor equals 4 cups of ground peanuts. Thanks for sharing!

  23. Karin says:

    Hi, I love looking at your recipes. I love peanut cookies, especially those that are crumbly and melt in your mouth. I would like to try and make this peanut cookies but is it possible to have the measurements in grams and not in cups?

  24. Wenn says:

    I made your delicious peanut cookies ( fah sang peng) Thank you so much for the great recipe.
    How long can these cookies be stored in an airtight glass jar at room temperature?
    Will they last at least a week? If not…should i refrigerate or freeze them?
    I made them a week early for a party but now am not so sure if they will stay fresh !
    Thanks so much

  25. Careen says:

    Can I substitute peanut oil with butter? If can, how much butter ? Thanks.. Ur photo looks really yummy…

  26. lizzie says:

    Hi i used butter, no shortening and last for a month, in airtight biscuit tin.

  27. Pingback:Peanut Cookies | Wong Eats

  28. carmen says:

    is it ground roasted peanuts with skin on or skin off?

  29. Aileen says:

    May I know why my peanut cookies came out “cracked” … All cracked!
    I followed exactly the recipe and I double checked everything, do you know what’s the reason? Thanks

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