Taiwanese Walnut Cookies Recipes

TAIWANESE WALNUT COOKIES

Steps:

• Preheat oven to 320 F; Line a layer of baking sheet on a baking pan.
• In a mixing bowl, combine butter, powdered sugar, all-purpose flour and baking powder with a fork first. Use fingers to mix well and form dough. Cover and refrigerate for 20 minutes.
• Add walnut and peanut into the mixing bowl. Gently fold nuts into dough. Divide into 9 pieces and roll each into a ball. Press each dough to make it a little flat, about 2/3 inch thick.
• Transfer dough to baking pan. Leave about 2 inches between each piece. Apply beaten egg on dough surface. Bake until golden brown, about 15 minutes.
• Let cookies set on the baking pan for 5 minutes. Transfer cookies to a wire rack and cool. Enjoy!

CHINESE WALNUT COOKIES

Steps:

• Preheat oven to 150 degrees F and lightly spray a cookie tray with oil.
• Sift almond meal, diced almonds, flour and icing sugar 3 times.
• SLowly add oil to mixture whilst mixing until dough sticks together and is very soft. You can do this in small amounts i.e by placing some of the dry mixture in a smaller bowl and adding the oil to that, so that if you add too much you haven't ruined the whole mixture.
• Using a teaspoon, form cookies into small walnut-sized balls. Using your thumb, indent the dough slightly and fill with diced walnuts. Close over the walnuts to create a filling. Reshape into a round ball and place on cookie tray.
• Bake for 20 minute Meanwhile, lightly beat the egg.
• After the cookies have baked for 20 min, brush the tops lightly with egg.
• Bake for another 10 min, and then brush the tops with egg again.
• Bake for 30 minute Cookies will keep for up to 2 weeks.