Chinese New Year Cookies Part II

I was crazy enough to try making 2 types of Chinese New Year cookies this morning!

A few weeks ago, I was telling myself that I should not be making any CNY cookies as store-bought ones are so easily available, and most of them taste quite ok. Little did I know that I found myself caught in the baking craze over these cookies in the past week! It didn't help that most of the local food bloggers that I visit have all their delicious and yummy CNY cookies splashed all over their posts, be it pineapple tarts, kueh bangkit, cornflakes cookies, peanut cookies and so on. I was so inspired and couldn't resist myself but to try baking one or two of them, otherwise I might regret it as I won't bake them till next year.


I attempted to make peanut cookies and kueh bangkit this morning. I try out with another recipe for the kueh bangkit. This time round, the dough is softer and easier to roll and cut out. The only problem is the baking time and temperature. The cookies took quite a long while for the centre to dry out completely. I had to test taste and adjust the oven temperature a few times to ensure that they don't get burnt. As a result, most of the cookies were a little over-browned :(

I compared the cookies made from the two different recipes, and came to the conclusion that I should "marry" the two of them. The cookies from the 1st recipe are more crispy but plain, while those from the 2nd one are sweeter and more fragrant.

Making the peanut cookies was a breeze. I followed the recipe from Florence's blog. The only difference is that I omitted the coarsely chopped peanut bits. I have the dough in the oven in less than 20 mins. Again, they took a much longer time to brown as compared to the stated time of 20mins. Taste wise, they are very good and really melts in your mouth :)