Chinese Restaurant Walnut Cookies

By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts

Makes 3 dozen cookies
Time: 45 minutes, plus time to chill

2 cups walnut halves
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, chilled and cut into 1-inch cubes
1/3 cup sugar
1/3 cup light brown sugar
1 egg
1 1/2 teaspoons vanilla extract

1. Preheat the oven to 300 degrees. Put the walnuts on a baking sheet and transfer to the oven. Toast for ten minutes, stirring the walnuts halfway through. Remove from the oven and cool completely.

2. Meanwhile, sift the flour, baking powder, baking soda and salt together in a medium mixing bowl. Put the butter, sugars, and 1/2 cup walnuts in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed, scraping down the sides of the bowl as necessary, until the walnuts break up and the mixture is light and fluffy, about 5 minutes.  With the mixer running, add the eggs, one at a time and then add the vanilla. When fully incorporated, scrape down the bowl and add the flour mixture and mix on low speed just until you don’t see any traces of flour. Cover and refrigerate for at least four hours and up to three days.

3. When ready to bake, preheat the oven to 325 degrees, and line two baking sheets with parchment paper. Using a 1-inch diameter ice cream scoop or measuring spoon, scoop the dough into balls and place 2-inches apart on the baking sheets. Use your palm to slightly flatten each ball and gently press a walnut half into the center of each cookie. Bake until lightly golden brown, 8 to 10 minutes. Cool on a wire rack and serve.

Recipe adapted from “An Exotic Finish” By Pichet Ong (Morrow-Harper Collins, 2007)