For Chinese New Year celebrations this year, my family didn’t coordinate who would bring what to the potluck. To cover savory and sweet, we made dan dan mian, chocolate oatmeal cookies, and these walnut cookies.
The recipe is very simple. I was surprised that the walnuts aren’t ground and incorporated into the dough. Instead, a portion of them are broken up while creaming the butter and sugars, and the remaining ones are just pressed onto the top as a garnish.
These cookies spread significantly due to their high ratio of butter, and needed at least 15 minutes baking time before they set. I was expecting a walnut version of Chinese almond cookies but these were just delicate, buttery crisps.