Our Walnut Cookies have more walnuts in the dough than the traditional cookie, but the center walnut and speckle of sesame seeds instantly marks these as a classic example of hup toh soh.
Walnut Cookies
Makes 23 cookies
Ingredients
- â…“ cup (76 grams) unsalted butter, melted and cooled
- ¼ cup (50 grams) granulated sugar
- 1 large egg (50 grams), room temperature
- 2 tablespoons (28 grams) firmly packed light brown sugar
- 2 tablespoons (28 grams) canola oil
- 1 teaspoon (4 grams) vanilla extract*
- ¾ teaspoon (2.25 grams) kosher salt
- 1¾ cups (219 grams) unbleached cake flour
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (1 gram) ground ginger
- ¼ teaspoon (1.25 grams) baking soda
- ½ cup (57 grams) finely chopped toasted walnuts
- ¼ cup (44 grams) finely chopped candied ginger
- Raw walnut halves, for topping
- 1 large egg white (30 grams), lightly beaten
- Black sesame seeds, for sprinkling
Instructions
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat melted butter, granulated sugar, egg, brown sugar, oil, vanilla, and salt at medium speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl.
- In a medium bowl, whisk together flour, baking powder, ground ginger, and baking soda. Add flour mixture to butter mixture all at once; beat at low speed just until combined. Fold in chopped walnuts and candied ginger. Using a 1½-tablespoon spring-loaded scoop, scoop dough, and roll into balls (about 25 grams each); place at least 1 inch apart on prepared pans. Flatten into ½-inch-thick, 2-inch-wide rounds; press a walnut half into center of each round. Brush tops with egg white; sprinkle with sesame seeds.
- Bake until golden brown, 10 to 12 minutes. Remove from pans, and let cool completely on a wire rack.
Notes
*We used Heilala Pure Vanilla Extract.
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