Chinese Walnut Cookies

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Rhonda Parkinson
Updated 02/10/21
Walnut cookies
Lisbeth Hjort/Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Nutritional Guidelines (per serving)
183 Calories
13g Fat
14g Carbs
2g Protein
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Nutrition Facts
Amount per serving
Calories 183
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 26%
Cholesterol 59mg 20%
Sodium 144mg 6%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 2%
Protein 2g
Calcium 34mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This incredibly easy recipe for Chinese Walnut Cookies is sure to delight anyone you serve them too, whether for Lunar New Year, as an alternative to standard Christmas cookie options, or just as a special treat. These are a traditional Chinese treat during the holidays. Pre-toasting the walnuts for this recipe is simple and easy as well.

Ingredients

  • 2 cups flour (all-purpose)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup/1 stick butter (softened)
  • 1/2 cup shortening (vegetable)
  • 2/3 cup sugar (white)
  • 1/3 cup sugar (brown)
  • 2 medium eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/3 - 1/2 cup walnuts (halves or large pieces, toasted, finely chopped)
  • Optional: 1 egg (lightly beaten)

Steps to Make It

  1. Preheat oven to 325 F / 162.5 Celsius).

  2. Sift flour, baking powder, baking soda, and salt into a medium bowl.

  3. In a large bowl, use an electric mixer to beat the butter or margarine, shortening, and white and brown sugar. Add the eggs and vanilla extract, and beat until well blended. Stir in the toasted walnuts.

  4. Stir in the flour mixture and mix well. Use your fingers to shape the flour mixture into a log-shaped dough. Wrap the cookie dough in plastic wrap and refrigerate for 4 hours.

  5. Cut off a chunk of cookie dough (approximately 1 tablespoon, about the size of a golf ball) and form into small balls about 1 inch in diameter. Place on a lightly greased cookie tray, approximately 2 inches apart. Press a walnut half into the middle of each cookie. Brush around the walnut with the egg wash if using.

  6. Bake the cookies at 325 degrees for about 15 to 17 minutes, or until golden brown. When thoroughly cooled, store in a sealed container.