Heads up, there will be a lot of Asian sweets recipes coming up because that’s what my family friends like. Summertime = barbeque and dinner parties, which is beautiful for me since one of my biggest struggles is not being able to find enough people to feed.
This walnut cookie is kind of an Americanized version of a traditional Chinese treat. It made my mom very nostalgic, because this, plus honeycomb cakes (which I will test out soon), are some of the only sweets available during her childhood. Traditionally, the Chinese bakers used lard for the fat, but here we use butter, which gives the same consistency but a sweeter, creamier taste — much like a shortbread.
This recipe is super simple and gives the walnuts their proper superstar status. The aromatic nuttiness, complemented by the slightly sweet and creamy cookie base is perfect as a sweet treat after your summer feasts or fun bites along with coffee or tea. Enjoy 😉
Chinese Walnut Cookies
Recipe adapted from The Woks of Life
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened at room temperature
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 cup finely chopped walnuts, plus 16 good-looking walnut halves for decoration (optional)
- 1 egg yolk + 1 tbsp milk (for egg wash)
- Toast the walnuts at 375F for 6-7 minutes. Then, place the toasted walnuts in a good quality ziploc bag and crush it with a rolling pin. How finely you want to crush them depends on how crunchy you’d like your cookies to be.
- In a bowl, combine the flour, cornstarch, baking soda, baking powder, salt, and crushed walnuts.
- In a separate bowl, cream together the butter and sugar until fluffy. Beat in the egg. Then shift the dry ingredients into the butter mixture. Form the dough together with your hands.
- Preheat your oven to 350F. Divide the dough into 16 balls of equal sizes and place them on a baking tray lined with parchment paper. Flatten each ball out slightly with your palm. Then, press a walnut half into the center of each cookie. Cover the cookies with a kitchen towel and let them rest in the fridge for 10 minutes.
- After 10 minutes, take the cookies out and brush them with a very light layer of egg wash). Bake the cookies for 15-20 minutes until golden brown.