Chinese Walnut Cookies (核桃酥

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 220 g All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 45 g Brown sugar
  • 55 g Granulated sugar
  • 1 Pinch Salt

• Nuts & Seeds

  • 65 g Walnuts

• Dairy

  • 120 g Butter, unsalted

Found on omnivorescookbook.com

Description

Ingredients

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

Directions

• 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.