You can make the cookies round by scooping the dough onto your hand and rolling them between your 2 palms (& press them down slightly if you prefer them flatter). But I found a coffee scoop which was just the right size for the cookies. I placed a piece of shrink wrap over the scoop before pushing the peanut dough into it.
You can place the cookies in the oven at this stage if you prefer them vegan. But if you'd like the cookies to look a little shiny....beat an egg and gently brush over the top of the cookies with a pastry brush (do not be too generous with your egg-washing lest you end up with an eggy-crust over the cookies. not pretty!).
Bake them in the middle rack of the preheated oven at 340F for about 18-24 minutes or until golden brown [NOTE: baking time would depend on your actual oven temperature, color of your baking tray (dark colored ones will require less baking time as compared to the light colored trays), which rack position you placed the tray at]. You should watch them closely in case they burn. I actually burnt the lower rack cookies while the top rack ones turned out perfect! =P
Here are the little soldiers.....waiting to march right into your mouths!!!
If you are planning to bottle or pack the cookies....do make sure that they are cooled to room temperature first. To check if they are cooled sufficiently, do not feel them with your fingers.....I'd usually pick one up and put it on my forearm...you'd be able the gauge the cookie temperature better that way!
I put my cookies in a Halloween-themed chinese takeout box!
I hope you'll be making some of these cookies soon for CNY2011!