Peanut Puffs (Gok Jai Cookies)

Chinese New Year is never the same without these flaky peanut puffs or "Gok Jai" in Cantonese. It contain a sweet filling of peanuts, coconut, and sesame seeds. The ingredient, peanuts signifies long life. This is a traditonal recipe from my friend, Jeanita. Depending on the size of your cutter, you can make approximately 12 dozen cookies.

Ingredients:

1 1/2 lbs all-purpose flour

6 ozs. butter

4 eggs, beaten

1/4 cup cold ice waer

Oil for frying

Filling:

2 cups roasted peanuts, skinned and chopped finely

2 cups roasted sesame seeds

1 1/2 cup sugar

1/2 tsp. salt

Oil for frying

Method:

1. Roast peanuts on medium heat till golden brown, remove and grind to fine chunks. In the same pan, roast the sesame seeds till lightly brown. Add peanuts, sesame seeds, sugar, and salt together. Set aside

2. For pastry: Using the food processor, pulse magarine and butter till it resemble like fine breadcrumbs. Add beaten egg, water and pulse into a pliable dough. Covered and let dough rest for 15 minutes.

3. Make the puffs: Roll out the dough into thin sheet in a paste roller and cut into rounds. Put the pastry rounds in your palm and add 1/2 tsp. of filling into the center of the pastry and wrap up filling. Here's the fun part to make the decorative rope edging--it is a repetitive method of pinching and folding. Pinch a small corner of the dough up with your thumb and index finger. Slide thumb under the pinched edge and fold top edge pinched area while making a new pinch slightly above the first edge.

4. In a deep pot, heat enough oil for deep-frying. Turn heat to medium heat, and add a few at a time and fry till golden brown. Remove and drain on paper towel. When cool, store in containers.