Nut cookies are a traditional Lunar New Year treat, almond cookies and cashew cookies are popular but walnut cookies have an irresistible, slightly salty flavor that sets them apart. According to Chinese tradition, walnuts symbolize family happiness and as such are a great addition to a healthy diet, they contain hefty amounts of omega - 3 fatty acids, folate and vitamin E, with strong antioxidant and anti-inflammatory properties. This tasty oily nut is recommended for a wide range of conditions: arthritis, type 2 diabetes, brain function and sleeplessness. The addition of CBD oil complements the sweet salty nutty flavor profile and adds relaxing and anti-inflammatory value. There's no need to feel guilty about holiday cookies when they are this good for you!

This is a very simple recipe, the trick to getting the dough infused with the flavorsome walnut oil. To do this, heat the nuts in a skillet over a medium heat, stir occasionally until you can smell the slightly salty oil, then turn off the heat and cover until you are ready to crush the nuts and add them to the dry ingredients.

Ingredients

2oz/ 56 grams raw walnuts, lightly toasted

4oz/ 112 grams unsalted butter or vegetarian substitute

3oz/84 grams sugar, white or light brown

2 eggs ( 1 for glazing)

1 tsp vanilla extract

½ tsp salt

½ tsp baking powder

½ tsp baking soda

2oz coconut oil

60 drops Synergy CBD tincture in olive or sesame oil.

10oz/280 grams plain flour

Instructions

Prep time : 30 minutes

Baking time : 15-20 minutes

First, lightly cream the butter and sugar together, the sugar should still crunch in the mixture.

Lightly beat 1 egg and the vanilla extract, add this to the butter mixture and cream together.

Gently heat the coconut oil until it is liquid then stir it into the butter mixture.

In a separate mixing bowl sift the flour, salt, baking soda and baking powder together.

Crush the toasted walnuts in a sandwich bag with a rolling pin or clean glass bottle, add the walnut pieces to the dry ingredients and mix.

Fold the dry ingredients into the butter mixture until a dough forms, then chill the dough for 20 mins.

While the dough chills, preheat the oven to 180OC and either line the baking sheet with parchment paper or lightly grease and flour the sheets.

Roll the chilled dough into one inch balls and place on the baking sheet an inch apart. Gently flatten the balls with a flat-bottomed glass and then lightly glaze with beaten egg.

Bake on the middle rack for 15-20 minutes or until the cookies are golden brown. Leave the baked cookies on the sheet to cool for five minutes before moving them to a cooling tray.

Happy Year of the Water Tiger! Enjoy!