walnut coated cookies

If you have some time to spare, do give this recipe a try. It is not complicated but would require a 4-step preparation, that is, shaping of the dough into a ball, dipping of the dough into egg white, coating the dough with crushed walnuts and pressing the dough onto the baking tray.

To achieve the size of the cookies that you see in this post, each cookie dough is one teaspoonful. When my mother bought Da and me a Hitachi breadmaker as a wedding gift in 1998, the breadmaker came with a spoon that had two ends - one of the ends was a tbsp and the other end was a tsp. Each end was a round spoon (instead of the usual spoons that are flatter), which is very useful to scoop out dough to be shaped into balls.

INGREDIENTS

2 cups plain flour
1/2 tsp salt
1/4 tsp ground cinnamon
1 cup butter (softened)
1/2 cup brown sugar
2 egg yolks
2 tsp vanilla essence
2 egg whites (lightly beaten)
200g crushed walnuts

METHOD

1. Preheat the oven to 190 degrees celsius.

2. Sift the plain flour, salt and ground cinnamon in a bowl. Set aside.

3. Cream the butter, brown sugar, egg yolk and vanilla essence in a large mixing bowl.

4. Fold in the flour mixture and mix until the flour is blended into the mixture.

5. Scoop 1 tsp of dough and shape into a ball.

6. Coat the shaped dough with lightly beaten egg white.

7. Roll the shaped and coated dough in crushed walnuts.

8. Place the dough on a baking tray lined with baking paper. Press the dough to slightly flatten it.

9. Bake for 13 minutes.

10. Let the cookies cool before storing them in an air-tight container.