Asian Style Nut Cookies Recipe by cookpad.japan
Cooking Instructions 1 For the nut filling: Mince the ★ ingredients. Combine all of the ingredients listed under "nut filling" in a bowl, and knead them until they come together into a ball. Adjust the amount of water depending on the consistency. 2 For the cookie dough: Put the margarine and sugar into a bowl and cream together. When the mixture turns white, add the beaten egg a little at a time, in several batches. 3 Add the cake flour to the mixture from Step 2, then briskly mix with a rubber spatula. Roll the dough out to a 5 mm thickness. Make two sheets of dough to fit the pound cake mold. 4 Line the mold with plastic wrap or parchment paper. 5 Fill the mold first with a layer of dough, then a layer of nut filling, then a layer of dough, making sure to press firmly after each layer to fill in any gaps. Press down on the top for good measure. 6 Chill in the refrigerator for about 30 minutes. Preheat the oven to 180℃ 7 Remove the mold from the refrigerator and release the cookie and lining from the mold. Brush an egg wash on top of the cookie dough. 8 Bake in preheated oven for about 25-30 minutes. Cool, then cut and serve. 9 I made high-fiber cookies with 40 g cake flour, 10 g whole wheat flour, 20 g okara, 20 g prunes, and 10 g orange peel. They're delightful. 1 For the nut filling: Mince the ★ ingredients. Combine all of the ingredients listed under "nut filling" in a bowl, and knead them until they come together into a ball. Adjust the amount of water depending on the consistency. 1 For the nut filling: Mince the ★ ingredients. Combine all of the ingredients listed under "nut filling" in a bowl, and knead them until they come together into a ball. Adjust the amount of water depending on the consistency. 2 For the cookie dough: Put the margarine and sugar into a bowl and cream together. When the mixture turns white, add the beaten egg a little at a time, in several batches. 2 For the cookie dough: Put the margarine and sugar into a bowl and cream together. When the mixture turns white, add the beaten egg a little at a time, in several batches. 3 Add the cake flour to the mixture from Step 2, then briskly mix with a rubber spatula. Roll the dough out to a 5 mm thickness. Make two sheets of dough to fit the pound cake mold. 3 Add the cake flour to the mixture from Step 2, then briskly mix with a rubber spatula. Roll the dough out to a 5 mm thickness. Make two sheets of dough to fit the pound cake mold. 4 Line the mold with plastic wrap or parchment paper. 4 Line the mold with plastic wrap or parchment paper. 5 Fill the mold first with a layer of dough, then a layer of nut filling, then a layer of dough, making sure to press firmly after each layer to fill in any gaps. Press down on the top for good measure. 5 Fill the mold first with a layer of dough, then a layer of nut filling, then a layer of dough, making sure to press firmly after each layer to fill in any gaps. Press down on the top for good measure. 6 Chill in the refrigerator for about 30 minutes. Preheat the oven to 180℃ 6 Chill in the refrigerator for about 30 minutes. Preheat the oven to 180℃ 7 Remove the mold from the refrigerator and release the cookie and lining from the mold. Brush an egg wash on top of the cookie dough. 7 Remove the mold from the refrigerator and release the cookie and lining from the mold. Brush an egg wash on top of the cookie dough. 8 Bake in preheated oven for about 25-30 minutes. Cool, then cut and serve. 8 Bake in preheated oven for about 25-30 minutes. Cool, then cut and serve. 9 I made high-fiber cookies with 40 g cake flour, 10 g whole wheat flour, 20 g okara, 20 g prunes, and 10 g orange peel. They're delightful. 9 I made high-fiber cookies with 40 g cake flour, 10 g whole wheat flour, 20 g okara, 20 g prunes, and 10 g orange peel. They're delightful. 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