Hi, I am Jane. Today, we’re going to make asian-style nut cookies recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Asian-Style Nut Cookies Recipe

Asian-Style Nut Cookies is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Asian-Style Nut Cookies is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook asian-style nut cookies using 17 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Asian-Style Nut Cookies:

1. Get Cookie dough
2. Make ready 70 grams Cake flour
3. Take 20 grams Margarine or butter
4. Take 20 grams Sugar
5. Prepare 1/2 Egg
6. Make ready Nut filling
7. Take 70 grams ★ Mixed nuts
8. Prepare 30 grams ★ Your choice of dried fruit
9. Prepare 10 grams Ground sesame seeds or roasted sesame seeds
10. Get 10 grams Coarse glutinous rice flour
11. Prepare 1 joshinko, kambaiko , or any other rice flour of your choice Or, if unavailable, use…
12. Get 30 grams Sugar
13. Take 1 tbsp Vegetable oil
14. Get 1 tbsp Water
15. Prepare 1 dash Cinnamon (optional)
16. Take Egg wash
17. Make ready 1 Beaten egg

Instructions to make Asian-Style Nut Cookies:

1. For the nut filling: Mince the ★ ingredients. Combine all of the ingredients listed under "nut filling" in a bowl, and knead them until they come together into a ball. Adjust the amount of water depending on the consistency.
2. For the cookie dough: Put the margarine and sugar into a bowl and cream together. When the mixture turns white, add the beaten egg a little at a time, in several batches.
3. Add the cake flour to the mixture from Step 2, then briskly mix with a rubber spatula. Roll the dough out to a 5 mm thickness. Make two sheets of dough to fit the pound cake mold.
4. Line the mold with plastic wrap or parchment paper.
5. Fill the mold first with a layer of dough, then a layer of nut filling, then a layer of dough, making sure to press firmly after each layer to fill in any gaps. Press down on the top for good measure.
6. Chill in the refrigerator for about 30 minutes. Preheat the oven to 180℃
7. Remove the mold from the refrigerator and release the cookie and lining from the mold. Brush an egg wash on top of the cookie dough.
8. Bake in preheated oven for about 25-30 minutes. Cool, then cut and serve.
9. I made high-fiber cookies with 40 g cake flour, 10 g whole wheat flour, 20 g okara, 20 g prunes, and 10 g orange peel. They’re delightful.

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