Chinese Style Walnut Cookie Recipe by Leah El
Cooking Instructions 1 Pre-heat oven to 360, pre-toast walnuts in a dry pan with no oil on low heat 2 After walnut becomes fragrant turn off heat and cut into small pieces 3 Whisk oil, 1/4 egg and sugar in a mixing bowl. Save the rest of the egg batter for later. 4 Combine flour, baking powder and baking soda and sift to a mixing bowl; then put in the walnut pieces and combine well. 5 Pour #4 into #3, mix well and make dough, the dough should be a little moist. 6 Divide into 12 small balls, and press down on the baking sheet. 7 Brush generous amount of egg on top of cookies, cover the sides as well 8 Bake for about 15 minutes until top is golden yellow. 1 Pre-heat oven to 360, pre-toast walnuts in a dry pan with no oil on low heat 1 Pre-heat oven to 360, pre-toast walnuts in a dry pan with no oil on low heat 2 After walnut becomes fragrant turn off heat and cut into small pieces 2 After walnut becomes fragrant turn off heat and cut into small pieces 3 Whisk oil, 1/4 egg and sugar in a mixing bowl. Save the rest of the egg batter for later. 3 Whisk oil, 1/4 egg and sugar in a mixing bowl. Save the rest of the egg batter for later. 4 Combine flour, baking powder and baking soda and sift to a mixing bowl; then put in the walnut pieces and combine well. 4 Combine flour, baking powder and baking soda and sift to a mixing bowl; then put in the walnut pieces and combine well. 5 Pour #4 into #3, mix well and make dough, the dough should be a little moist. 5 Pour #4 into #3, mix well and make dough, the dough should be a little moist. 6 Divide into 12 small balls, and press down on the baking sheet. 6 Divide into 12 small balls, and press down on the baking sheet. 7 Brush generous amount of egg on top of cookies, cover the sides as well 7 Brush generous amount of egg on top of cookies, cover the sides as well 8 Bake for about 15 minutes until top is golden yellow. 8 Bake for about 15 minutes until top is golden yellow. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Classic Northern Beef Stew Mike's New Mexican Pork Stew BBQ Pork Ribs Pistachio cranberries biscotti Slow cooker vegetarian pasta fagioli Classic Northern Beef Stew Mike's New Mexican Pork Stew BBQ Pork Ribs Pistachio cranberries biscotti Slow cooker vegetarian pasta fagioli Puerto Rican rice milk soup Blueberry Green Juice Smoothie Braised Eggplant ‘Nibitashi’ Japanese New Year's Seven Herb Porridge Pot roast pork Chicken Thigh Stew Slow cooker vegetarian pasta fagioli Mike's New Mexican Pork Stew BBQ Pork Ribs Pistachio cranberries biscotti Puerto Rican rice milk soup Blueberry Green Juice Smoothie Braised Eggplant ‘Nibitashi’ Japanese New Year's Seven Herb Porridge Pot roast pork Chicken Thigh Stew Slow cooker vegetarian pasta fagioli Mike's New Mexican Pork Stew BBQ Pork Ribs Pistachio cranberries biscotti