Servings: 25cookies (depending on size of cookies)
Author: Marvellina
Buttery, thin, and crispy cookies with a fragrant aroma of Nestum cereal is one of our family's favorite Chinese New Year cookies. They are absolutely easy to put together.
Things to prepare before you start making the cookie dough:
Preheat oven to 320 F (160 C). Crack one egg and whisk. We are going to need only 1/2 of this. Line a large baking sheet with parchment paper and set aside
Cut maraschino cherries into 4 little pieces. Set aside
I can only get 3-in-1 instant cereal (similar to Nestum but different brand), which means besides the cereal, sugar, and milk powder are added. So I use a sieve to strain the sugar and milk powder out and use the cereal only. If you use Nestum original (not 3-in-1 version) you don't have to do this
Prepare the dough:
Mix flour, sugar, baking powder, and salt in mixing bowl. Cut cold butter into small pieces. Add this to the flour mixture and rub the butter with the flour mixture until it resembles coarse crumbs. Add Nestum cereal follow by the eggs and gently mix to get a sticky dough
Drop about 1/2 to 1 tablespoon of the dough in the cereal and coat the sticky dough with the cereal. Once coated, the dough won't be sticky anymore, use your palms to roll into a round ball and repeat with the rest of the dough and cereal
Baking:
Place the cookies on the prepared baking sheet about 1 inch apart, the cookies will spread some, and top with small pieces of cherries
Bake in a preheated oven for 20 minutes or until they are golden brown on the edge. Remove from the oven. They will appear still soft. Let them cool down on the tray for 5 minutes then transfer to a cooling rack to let them cool down completely. They crisp up even more once they cool down
Storing:
Store in an air-tight container and they can be kept for weeks at room temperature