walnut cookies
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Chinese New Year is just around the corner when all the shelves in the groceries are filled with nut cookies. Mostly these are almond cookies and cashew cookies. Walnut cookies, while also traditional, are not as ubiquitous yet walnuts symbolize happiness for the whole family.

Lunar New Year cookies are simple, fuss-free and easy to make. These walnut cookies are no exception – they are crunchy, slightly salty and full of walnut flavor and aroma.

The key to obtaining the walnut taste is to toast the walnuts until it emits the smell of saltiness in the air. This tells you that the nuts have released their oils and therefore, their flavor.

I toast the walnuts in an oven toaster initially for two minutes on low setting. I continue toasting for a minute at a time, stirring at each interval, until I can smell the saltiness. Alternatively, you can toast the walnuts in a pan under low to medium low heat. Stir every few minutes until you can smell wafts of saltiness while you stir.

Regarding the dough…it will be soft – at least in my kitchen it is, since I have a warm kitchen. Too soft and difficult to shape, and sticks to my fingers. If this happens to you, simply pop the cookie dough in its bowl in the fridge to chill for no more than 20 minutes. Once I take the chilled batter out of the fridge, it’s soft yet pliable.

For the shapes to be even, use a measuring spoon. I use 1 tablespoon. Scoop the dough using the spoon, scrape it on the side of the bowl to make it level.

Walnut Cookies
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Walnut Cookies

Recipe by Two Queens BakeDifficulty: Easy
Prep time

45

minutes
Baking Time

15

Ingredients

  • 60g raw walnuts, toasted until it has a slightly salty aroma

  • 120g unsalted butter, softened

  • 150g sugar

  • 1 egg

  • ½ tsp vanilla extract

  • 43g peanut/groundnut oil

  • 280g all purpose/plain flour.

  • ½ tsp salt

  • ½ tsp baking soda

  • ½ tsp baking powder

  • 1 egg beaten for the glaze

Instructions

  • Cream butter and sugar just until combined. You should still hear and feel the crunch of the sugar when creaming either manually or with a mixer.
  • Lightly beat egg with the vanilla. Add to the butter mixture. Stir in the nut oil.
  • Place walnuts on surface (or in a ziplock bag) and crush with a rolling pin.
  • Sift flour, salt, baking soda and baking powder. Add the walnuts. Mix well. Manually fold flour into butter mixture until a dough is formed.
  • Refrigerate for a minimum of 20 minutes for the dough to firm up.
  • Preheat oven to 180C. Position rack in the middle rung of the oven. Line cookie sheets with parchment paper.
  • Using a measuring spoon, roll a level ½ tbsp or 1 tbsp of dough into a ball. Place on cookie sheet, about an inch apart. Flatten slightly and lightly glaze the tops.
  • Bake for 15 to 18 minutes or until the cookies are golden brown. Wait 5-8 minutes before transferring cookies to a cooling rack to cool completely.

Notes

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