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Walnut Cookies


Chinese Walnut Cookies

Makes 40 cookies | Prep Time: 20 minutes | Bake Time: 20 minutes
Adapted from: Nasi Lemak Lover
Contributor: Ho Siew Loon


250 g (9 oz) all-purpose flour
1/2 teaspoon baking powder
50 g (2 oz) ground walnuts
1/2 teaspoon salt
120 g (4 oz) granulated sugar
10 g butter (1/2 oz) + 10 g (1/2 oz) shortening or 20 g (1 oz) butter
1/2 teaspoon alkaline water
150 g (5 oz) peanut oil or cooking oil
50 g (2 oz) walnut halves

Egg Wash:

1 egg yolk plus 1 teaspoon oil


Mix flour, baking powder, ground walnuts, salt and sugar in a bowl.  Rub butter and shortening into flour until resembles crumbs. Add in alkaline water, peanut oil and mix until the dough forms and becomes soft.

Divide dough into 20g each and flatten it a little with fork. Top with half a walnut. Brush the top with egg wash.

Bake at 170C (340F) for 30 minutes or until the top is slightly brown.

Cook’s Note:

You can use either salted or unsalted butter.

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22 comments... read them below or add one

  1. Agnes Ma says:

    When do you use alkaline water? It is not mentioned in he procedure section but is listed in the ingredient section though.

  2. Liz says:

    Bee, I love walnut cookies. Do you have a conversion chart for the measurements? Thank you for the nice recipe.

  3. AlohaSis says:

    what type of butter that we need to use? salted or unsalted and do we hv to soften the butter first?

  4. E Wells says:

    Just curious to what does the alkaline water do? Can it be substituted or omitted? I personally do not like the taste of it and it is also difficult to find. This recipe is very similar to the almond cookies from the Chinese restaurant k worked at 30 years ago.

    • It gives the cookies the texture and special taste. If you omit it, the walnut cookies will become like regular cookies. Lye water is what makes them a “Chinese-style” cookie.

  5. Helena Carion says:

    I do not have a p/W, but every time i try to log in, it states My user name and e-mail address are not registered. Please could you fix this for me? I need a P/W. Thanks.

  6. Nikki Too says:

    Where can you get or buy alkaline water if you cannot make it.

  7. Eric says:

    Please advise:

    Walnut cookies – the mixture seems very soft (or rather say runny dough) not really become a soft dough as i can’t even shape it. Just wondering if the measuremet for the peanut oil (150g) is correct or is it only needs 50g ?


  8. seebee says:

    I agreed with Eric, 150g is a lot for 250g! I reduced to just 140g but it’s still very runny and not easy to shape. Another thing to point out also if to divide 20g each, don’t think the recipe able to get 40 cookies, Probably 15g will give you 40 cookies. BY have you try this recipe before or if you can ask the contributor the amount of oil is correct? Thanks.

  9. siewloon says:

    I have just baked it and it is fine. It should be soft and a bit difficult to shape. But it will harden after cooling it down. you can reduce the oil by 20g if still too soft or add more walnuts.

  10. Ee Hoon says:

    May I know if caster sugar can be used in this recipe? Thanks!

  11. An says:

    Hi, I’m making my 2nd double batch today because I got requests for more, a friend ate ten at one sitting and only stopped because he had eaten them all. I had no problems with the recipe and the oil amount and shaped them with no problem, though I used a cookie small cookie scoop. I omitted the alkaline water because I didn’t have any but they still tasted great and still had a very unique texture. They looked beautiful, akin to peanut cookies. Thanks so much for all your unique recipes.

  12. Pingback:Chinese Walnut Cookies | Alexa's Mom

  13. Can I use kitchenaid mixer to mix the ingredients together, instead of using the technique of rubbing the butter together with flour?

  14. nette says:

    How many cups of wholewheat flour if I’m going to use this kind of flour rather than the all purpose flour…

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