Chinese Walnut Cookies Food
CHINESE WALNUT COOKIE
Crunchy Chinese style walnut cookie--energy cookie
Provided by Elaine
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine sugar, vegetable oil with egg.
- Shift cake flour, baking soda, baking powder and salt. Combine well.
- Add walnuts and combine well.
- Divide into similar portions (25g to 30g each one) and shape to round balls.
- Flat each one, brush the egg wash and decorate with black sesame seeds (slightly press to avoid dropping off after baking). You can create cracked edges by flatting only the middle part of the cookie. I love smooth edges. Set the cookie aside for 10 minutes to 15 minutes.
- Pre-heat oven to 180 degree C and then bake for 20 minutes.
Nutrition Facts : Calories 141 kcal, Carbohydrate 14 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 45 mg, Sugar 4 g, ServingSize 1 serving
CHINESE WALNUT COOKIES
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
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.
TAIWANESE WALNUT COOKIES
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
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
CHINESE FRIED WALNUTS
I am always asked to bring these walnuts whenever we have a get together with family or friends. They are perfect on tables at a bridal or baby shower, and no one can ever figure out how they are made. Very addicting!
Provided by Valerie
Categories Appetizers and Snacks
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated.
- Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool.
Nutrition Facts : Calories 474 calories, Carbohydrate 21.9 g, Fat 43 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 4.7 g, Sodium 194.5 mg, Sugar 17.6 g
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- Sift the cake flour, baking soda and baking powder together and set aside. Mix the butter, sugar, and salt in a large mixing bowl, stir thoroughly until the mixture is creamed. Now add the flour mixture to the butter mixture along with the finely chopped walnuts. Beat the egg, put aside 2 teaspoons of the beaten egg and add the rest to the dough mixture. Work the mixture into a dough ball. You can do this by hand or with an electric mixer. Just note that the dough might be lightly crumbly, but it should come together when you take the time and work it into a ball.
- Line a baking sheet with parchment paper. On a clean surface, divide the dough into 12 equal pieces and roll each into a ball, position them on the baking sheet a couple inches apart. All of the cookies should fit onto one pan.
- Take the walnut halves and gently press one into each cookie. Let the cookies rest for 15 to 20 minutes while covered with a clean kitchen towel.
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