When I took a bite of this walnut cookie, I couldn't believe it was made without lard or hydrogenated shortening. It is so crumbly it just melts in your mouth. It is just the taste of the cookies I had in my childhood, yet this recipe is much healthier.
傳統中式合桃酥或其他酥餅，與豬油是分不開的，但這食譜的作法只有菜油及牛油，也沒有人造(氫化)油脂，完全符合健康標準，食多幾件也無防。
入口酥鬆、即溶，做法簡單，你一定要試!
Ingredients to make 14-18 cookies:
70g walnuts, plus some more to top each cookie
130g cake flour
1 tsp baking powder
50g unsalted butter, room temp
50g vegetable oil
1 egg yolk, room temp
1/4 tsp salt
70g sugar
1) Toast walnuts lightly in a 300F oven for 5 mins or until it is lightly brown and aromatic. Let it cool before blending 70g in a food processor until coarse or mealy (set aside a handful of unprocessed walnuts for topping the cookies).
2) Preheat oven to 350F.
3) Cream butter with a handheld or stand mixer for 2 mins.
4) Add vegetable oil to the butter and continue beating on high for another 2 mins until it is homogeneous.
5) Add sugar and salt. Beat for another 2 mins.
6) Add the egg yolk and beat until it has emulsified into the butter mixture. The batter should be smooth and shiny.
7) Fold in the cake flour, baking powder, and processed walnuts with a spatula.
8) Scoop a 20g ball with a ice cream scoop or a spoon. Place each cookie 2 inches apart on a baking sheet.
9) Top each cookie with one of the unprocessed walnuts that we set aside earlier and gently press it into the dough.
10) Bake for 16-20 mins or until you see small cracks in the sides.
11) Cool completely and store in an airtight container at room temperature for up to 7 days.
Recipe modified from briancuisine.com
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