Taiwanese Walnut Cookies Recipes

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CHINESE WALNUT COOKIES



Chinese Walnut Cookies image

Chinese walnut cookies, crumbly, crunchy and utterly delicious. So much better than any fortune cookies. Perfect for celebrating the Chinese New Year.

Provided by Adina

Categories     Cookies

Time 34m

Number Of Ingredients 10

300 g all-purpose flour (10.6 oz/ 2 3/8 cups)
¼ teaspoon baking powder
200 g unsalted butter (7 oz/ ¾ cups + 1 tablespoon, room temperature)
130 g ground walnuts (4.6 oz/ 1 cup )
120 g icing sugar (4.2 oz/ 1 ¼ cup )
1 egg (medium Germany, large US)
1 pinch of salt
1 egg yolk
1 tablespoon milk
walnut halves or quarters as required (about 35-40)

Steps:

  • Dough: Mix the flour and the baking powder. Add the cubed butter, ground walnuts, icing sugar, egg, and salt. Mix.
  • Refrigerate: Form a dough ball, wrap it in cling film/plastic wrap and refrigerate for about 30 minutes.
  • In the meantime, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line two or three baking trays with baking paper.
  • Shape: Form balls about the size of a large walnut, press them lightly, and place them on the prepared baking trays. Leave some space between the cookies.
  • Brush: Beat the egg yolk and milk together. Use the mixture to brush the cookies. Place a walnut half or quarter (depending on their size) on each cookie.
  • Bake for about 13-14 minutes or until lightly browned. Leave to rest on the tray for a few minutes, transfer to wire racks to cool completely.
  • Keep in airtight containers at room temperature.

Nutrition Facts : ServingSize 1 cookie, Calories 104 kcal, Carbohydrate 9 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 9 mg, Sugar 3 g, UnsaturatedFat 4 g

HUNGARIAN WALNUT COOKIES



Hungarian Walnut Cookies image

As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. -Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2-1/2 cups all-purpose flour
FILLING:
3 large egg whites
3/4 teaspoon vanilla extract
1/3 cup sugar
3-1/2 cups ground walnuts
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.

Nutrition Facts : Calories 129 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

TAIWANESE WALNUT COOKIES



Taiwanese Walnut Cookies image

Taiwanese walnut cookies are very nutty and rich. We love to have them with tea. You can also dip them in milk or almond milk. This recipe makes 9 big cookies. Just double the recipe if you need more of these delicious and traditional Chinese cookies. Enjoy!!

Provided by RuPei

Categories     Dessert

Time 55m

Yield 9 cookies

Number Of Ingredients 7

1 cup unsalted butter, room temperature
1 cup powdered sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup walnuts, chopped
1/4 cup dry roasted salted peanut, chopped
2 tablespoons eggs, beaten

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!

Nutrition Facts : Calories 403.9, Fat 27, SaturatedFat 13.8, Cholesterol 66.3, Sodium 99.9, Carbohydrate 36.6, Fiber 1.6, Sugar 13.5, Protein 5.7

THE REBBETZIN CHEF'S PERSIAN WALNUT COOKIES



The Rebbetzin Chef's Persian Walnut Cookies image

These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts.

Provided by The Rebbetzin Chef

Categories     World Cuisine Recipes     Middle Eastern     Persian

Time 35m

Yield 36

Number Of Ingredients 9

1 ½ cups finely ground walnuts
3 egg yolks
¾ cup white sugar
1 tablespoon ground cardamom
1 teaspoon baking soda
1 tablespoon rose water
1 egg yolk
1 teaspoon water
½ cup walnut pieces for decoration

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the ground walnuts, 3 egg yolks, sugar, cardamom, baking soda and rose water until well blended. Roll teaspoon sized pieces of dough into balls and place onto parchment-lined baking sheets. Cookies should be spaced 2 inches apart. Whisk together the remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with the egg yolk glaze.
  • Bake for 20 minutes in the preheated oven, or until golden. The cookies will appear soft and undercooked but take heart, they will harden considerably when cooled. Allow them to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 5.3 g, Cholesterol 22.8 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 36 mg, Sugar 4.3 g

CHINESE WALNUT COOKIES



Chinese Walnut Cookies image

Very rich. Sorry I can't give proper estimates...I was shown the recipe by an old lady and since Chinese don't use exact measurements, she didn't write any for me! I'd guess at saying between 1/2-1 cup of oil is needed, but pour it out very slowly so that you don't pour out too much. Also, don't use olive oil, it makes the cookies too rich, so use canola or vegetable oil.

Provided by melting pot

Categories     Dessert

Time 1h15m

Yield 45-50 serving(s)

Number Of Ingredients 7

100 g almond meal
100 g diced almonds
2 cups self-raising flour
3/4 cup icing sugar
1 egg
3/4 cup canola oil
1/2 cup finely chopped walnuts

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.

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