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Chinese Walnut Cookies (核桃酥)

5 from 1 vote
These Chinese-style walnut cookies have a crispy and crumbly texture and heavenly walnut aroma.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Course: Dessert
Cuisine: Chinese
Servings: 24 to 32
Author: Maggie Zhu

Ingredients

  • 120 grams (1 stick / 8 tablespoons) unsalted butter, softened at room temperature
  • 1/4 cup (55 grams) granulated sugar
  • 1/4 cup (45 grams) brown sugar
  • 1 large egg , beaten
  • 1 1/2 cup (220 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup (65 grams) shelled walnuts , broken to small pieces (*see footnote 1)

Instructions

  • Add butter, granulated sugar and brown sugar into a large bowl. Mix with a hand mixer on low until smooth.
  • Add 2 tablespoons of egg. Keep mixing until fully and combined.
  • Add flour, baking powder, baking soda, and salt. Mix until it just forms a dough. Do not over mix. It is OK if there is a bit of dry flour left in the bowl.
  • Change to a spatula. Add walnuts and add them into the dough.
  • Preheat the oven to 180 degrees C (350 F).
  • Line a cookie sheet with parchment paper or prepare a nonstick cookie sheet. Scoop about 1 and 1/2 tablespoons cookie dough and transfer it to the cookie sheet, 1 scoop apart from each other. You can also use smaller cookies by using 1 tablespoon dough per cookie.
  • Once the dough is divided, flatten the dough into a round disk, about 6-cm (1/3-inch) in thickness.
  • Mix the remaining egg with 1 teaspoon water to make the egg wash. Right before baking, brush a thin layer of egg wash on the top of each cookies.
  • Bake for 31 to 35 minutes, or until the cookies are cooked through (*see footnote 2).
  • Remove the cookies from the oven and place them onto a cooling rack for 5 minutes. Then transfer the cookies onto the rack until completed cooled down.
  • You can store them in an airtight container for up to 3 days.

Notes

  1. The recipe is slightly adapted from “China: The Cookbook by Kei Lum Chan and Diora Fong Chan.