Pichet Ong's Chinese Walnut Cookies

5 ounces (about 2 cups) walnut halves
1 3/8 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter
1/2 teaspoon salt
3/8 cup sugar
1/3 cup light brown sugar
1 egg
1 1/2 teaspoons vanilla extract.

Directions

1. Heat oven to 300 degrees. Toast walnuts on rimmed baking sheet for 10 minutes, shaking nuts halfway through. Cool.

2. In a bowl, whisk together the flour, baking powder and baking soda. Using a mixer fitted with paddle attachment, cream butter on medium speed with 1/2 cup walnuts and the salt until walnuts break up.

3. Scrape down bowl, add sugars, and continue to beat until light and fluffy. Add egg and vanilla, and beat until incorporated. Scrape down bowl and add flour mixture, mixing just until incorporated. Scrape dough onto plastic wrap, wrap tightly, and refrigerate for at least 4 hours or up to 3 days.

4. Heat oven to 325 degrees, and grease 2 baking sheets (or line with parchment). Scoop 1/2-inch rounds of dough, and place them 2 inches apart on baking sheets. Press a walnut half on each cookie. Bake cookies, rotating pan halfway through, until lightly golden brown, about 10 minutes. Let cool on a wire rack.

Yield: 5 dozen cookies.