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    You are in: Home / Recipes / Taiwanese Walnut Cookies Recipe
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    Taiwanese Walnut Cookies

    Taiwanese Walnut Cookies. Photo by RuPei

    1/1 Photo of Taiwanese Walnut Cookies

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    RuPei's Note:

    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!!

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    Units: US | Metric


    1. 1
      Preheat oven to 320 F; Line a layer of baking sheet on a baking pan.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Let cookies set on the baking pan for 5 minutes. Transfer cookies to a wire rack and cool. Enjoy!

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    Ratings & Reviews:

    • on December 01, 2013


      Made these cookies today for some Taiwanese guests coming for coffee. Am wondering if something is missing from the recipe as the dough did not come together. I could not roll it into balls as it just fell apart. Added a little water to try to bind it enough to get it onto the baking sheet; it was all pretty messy. They are now cooked and I will serve them with apologies.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Taiwanese Walnut Cookies

    Serving Size: 1 (727 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 403.9
    Calories from Fat 243
    Total Fat 27.0 g
    Saturated Fat 13.8 g
    Cholesterol 66.2 mg
    Sodium 99.9 mg
    Total Carbohydrate 36.6 g
    Dietary Fiber 1.5 g
    Sugars 13.5 g
    Protein 5.6 g

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