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Crumbly walnut cookies with rich, nutty flavor are a traditional Chinese bakery staple. A family treat with fresh, buttery goodness and festive appeal.
Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter and sugar until light and fluffy, about 2 to 3 minutes.
Add the egg yolk and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, mixing on low speed just until combined.
Fold in the finely chopped walnuts gently, being careful not to overmix the dough.
Scoop tablespoon-sized portions, roll into balls, and gently flatten onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 18–22 minutes, or until the edges turn light golden but the centers remain pale. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
