CNY 2017 - MELON SEEDS WALNUT COOKIES

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.

Ingredients

[makes 100 pieces]

170 gm butter

110 gm brown sugar

1 egg

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

1. Cream butter and brown sugar until light and fluffy, then add in the egg.  Continue beating until pale and creamy.
2. Fold in the flour, baking powder and salt, mix well. Add in the raisins, walnuts and seeds.  Stir well.
3. Spoon the batter onto a lined baking tray.
4. Bake in a preheated oven at 170 degrees C for 15-20 minutes or until golden brown.
5. Remove and cool on wire rack before storing in an airtight container.