Chinese walnut cookies are a favorite of cookbook author Hetty McKinnon, and instead of a single walnut in the center, her version adds a crave-worthy walnut, coconut and brown sugar crumble laced with five-spice powder.
For suggestions on how to make this recipe gluten-free and vegan, see the VARIATIONS, below.
The baked cookies can be stored in an airtight container for up to 1 week at room temperature or frozen for up to 1 month.
This dough can be stored in the refrigerator for up to 3 days or in the freezer for 3 months. If freezing, roll into balls first and store in an airtight container.
Adapted from cookbook author Hetty McKinnon.
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Ingredients
measuring cupServings: 20 (makes 20 cookies)
For the cookies
For the topping
Directions
Step 1
Make the cookies: Position a rack in the middle of the oven and preheat to 350 degrees.
Step 2
Spread all the walnuts (for the cookies and topping) on a baking sheet and toast for 10 to 12 minutes, shaking the pan every now and then, until the walnuts are fragrant and slightly darkened. Remove the walnuts to a plate to prevent overcooking. Once cool enough to handle, finely chop.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the butter and granulated sugar on medium speed until light and fluffy, scraping the bowl as needed, 2 to 3 minutes. Add the egg yolks and beat on medium speed until the yolks are incorporated, scraping the bowl a few times, about 2 minutes.
Step 4
Add about two-thirds (75 grams) of the walnuts, along with the flour and salt, and beat on low speed until the batter clumps together into a few large pieces. Remove the dough from the bowl, shape into a thick disk and wrap in plastic wrap. Refrigerate for at least 1 hour, or up to 3 days, until firm.
Step 5
Return the oven to 350 degrees, if you turned it off after toasting the nuts. Line 2 large, rimmed baking sheets with parchment paper.
Step 6
Remove the dough from the refrigerator and break off pieces, forming them into balls just smaller than a golf ball. Each piece should weigh about 35 grams — you can also make them smaller, if you like. Place the balls onto the lined baking sheets, spacing them a couple of inches apart and refrigerate for 10 minutes. (If you only have room in the refrigerator for one pan, you can chill the second while the first batch is baking.)
Step 7
Make the topping: In a small bowl, combine the remaining walnuts with the brown sugar, coconut, butter and five-spice powder.
Step 8
Take the shaped cookies out of the fridge and brush them with the beaten egg. Bake for 5 minutes, then remove from the oven and create a thumbprint in each cookie. Fill the thumbprint with about 1 teaspoon of walnut streusel topping and return to the oven for 15 to 18 minutes, rotating from front to back halfway through, until lightly golden. Let the cookies cool on the sheet for a few minutes and then transfer to a wire rack to cool completely. Repeat with the second batch (you may have a little streusel left over depending on the yield and how big your thumbprints are).
Step 9
VARIATIONS: This cookie is easily amended to be gluten-free and vegan. Use gluten-free all-purpose flour, vegan butter and flax eggs, and brush with oat milk rather than an egg wash. This results in a cookie with more of a crunch. For the flax eggs, combine 2 tablespoons of ground flax seeds with 5 tablespoons of water.
Step 10
If you want to simplify this recipe, you can simply add a whole walnut to the center, in place of the crumble.
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Nutritional Facts
Per cookie
Calories
238
Fat
16 g
Saturated Fat
8 g
Carbohydrates
21 g
Sodium
33 mg
Cholesterol
56 mg
Protein
3 g
Fiber
1 g
Sugar
9 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from cookbook author Hetty McKinnon.
Tested by Becky Krystal.
Published December 8, 2020
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