Chinese Peanut Cookies (花生酥)

So yesterday's library session was not as productive as one would have hoped.  I woke up early, 7.30, but somehow only left the house one hour and 10 minutes later, so I arrived at the library at 8.45.  At 11.40 I went out for a lunch break and came back at 1.20.  Then at 3 I went out for coffee with a friend and got back at 3.20.  Then I went back home at 5.45 to bake these cookies.  Then I had dinner as well and only got back to the library at 8ish.*Sigh*

So these are Chinese peanut cookies!  Apparently they're a Chinese New Year thing, honestly, I just ate them whenever. Actually, speaking of peanuts and China, according to the BBC Asian children have the highest rate of nut allergy compared to any other ethnicity.  Odd.

These are..imagine peanut butter in a crumbly, melt-in-the-mouth, cookie form.  The key to get the melt-in-the-mouth texture is that the flour has to be sifted, peanuts have to be finely ground and the sugar has to be powdered.

Recipe from Rasa Malaysia
Ingredients
2 cups roasted peanuts
1 cup plain flour, sifted
1/2 cup powdered sugar
1/2 cup peanut oil
1 egg yolk, beaten, for egg wash.

Method
Preheat oven to 180C. Ground the peanuts in a food processor until smooth, mix with all the other ingredients and form them into bite-size balls.   Brush the top with egg wash and bake for 15 minutes.