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Brief Introduction
Walnut cookie is a special snack for both the north and the south, famous for its dry, crispy, crunchy and sweet characteristics and loved by the public.

History
According to legend, at the beginning of the Tang Dynasty, peasants from the surrounding counties of Jingdezhen such as Leping, Guixi and Yingtan went to be potters, and due to the busy work schedule at that time, a peasant from Leping would bring his own flour and mix it and put it directly on the surface of the kiln for baking, and since he had a cough all the time, he used to eat walnut to stop his cough, so he would add crushed walnut when baking. Other porcelain workers see this method to do the dry food for daily preservation and long-distance transport of porcelain when eating, they have followed suit, and named " walnut cookie", which is the origin of walnut cookie.

With the transport of porcelain, walnut cookie in transit one by one left a footprint, loved by the local people, and on its original basis with some local specialties, to the Tang Dynasty, Tianbao Era, walnut cookie production process mature, better taste, was transmitted to the palace, became a common snack at the palace, after being called the "Palace walnut cookie".

In the Ming Dynasty, there were two chief ministers in Jiangxi, Xia Yan and Yan Song, one loyal and one traitorous, Yan Song was promoted by Xia Yan, but Xia Yan was framed by Yan Song and died.

Ingredients
2 cups cake flour (270 g) 1/2 teaspoon baking soda (3 g) 1/4 teaspoon baking powder (2 g) 8 tablespoons butter or lard (4 oz or 115g, at room temperature) 1/2 cup sugar (115 g) 1/4 teaspoon salt (1 g) 1 egg (beaten and divided; the egg I used weighed about 62 g with shell on) 3/4 cup finely chopped toasted walnuts, plus 12 raw walnut halves (75 g)

Nutrition Facts
Calories: 461kcal (23%) Carbohydrates: 49g (16%) Protein: 8g (16%) Fat: 27g (42%) Saturated Fat: 11g (55%) Cholesterol: 67mg (22%) Sodium: 333mg (14%) Potassium: 137mg (4%) Fiber: 2g (8%) Sugar: 17g (19%) Vitamin A: 505IU (10%) Vitamin C: 0.2mg Calcium: 37mg (4%) Iron: 1mg (6%)