Loads of cookies recipes to try and share this coming Chinese New Year but too bad, my mom had an operation recently and things changed a little. I have been kept busy with extra duties to carry out and some plans have to change too lest I would be too stress out. Anyway, still need to make some cookies for my mother in-law, my mom and siblings. I will try to make as many varieties as I can if time permits.
This is one of the new recipes which I tried after baking the usual Chinese New Year cookies [Kuih Bangkit and Peanut Cookies]. This cookie has quite a number of ingredients from nuts to seeds and raisins. It is nutty, crunchy and fragrant, sure nice to munch on while watching my favourite TV shows. The dough is a bit dry but binds well.
Recipe adapted from Yum Yum Magazine No.99 with modifications. I have substituted pumpkin seeds with melon seeds and reduced the sugar from 150 grams to 110 grams as I prefer my cookies less sweet.
[makes 100 pieces]
170 gm butter
110 gm brown sugar
350 gm plain flour - sifted
½ tsp baking powder –sifted
¼ tsp salt
60 gm raisins – soaked in hot water for 10 minutes and drained
80 gm toasted walnuts – chopped
100 gm toasted melon seeds
- Cream butter and brown sugar until light and fluffy, then add in the egg. Continue beating until pale and creamy.
- Fold in the flour, baking powder and salt, mix well. Add in the raisins, walnuts and seeds. Stir well.
- Spoon the batter onto a lined baking tray.
- Bake in a preheated oven at 170 degrees C for 15-20 minutes or until golden brown.
- Remove and cool on wire rack before storing in an airtight container.