Italian Nut Roll Cookies
Delightful cookies filled with a sweet walnut mixture, perfect for any occasion, offering a taste of Italy in your home.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the Dough
- 2 cups all-purpose flour (240g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (113g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (60ml)
For the Filling
- 1 cup finely chopped walnuts (100g)
- 1/3 cup brown sugar (67g)
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter (28g)
- Powdered sugar for dusting (optional)
Instructions
Preparation
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix in the flour mixture and milk to form a soft dough.
- Chill the dough in the refrigerator for at least 1 hour.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out one disc of dough into a rectangle about 1/4 inch thick.
- In a separate bowl, combine chopped walnuts, brown sugar, cinnamon, and melted butter to create the filling.
- Spread half the walnut filling over the rolled-out dough, then roll up tightly and slice into 1-inch thick cookies.
- Place the cookies cut side down on the prepared baking sheet and repeat with remaining dough and filling.
- Bake for 12 to 15 minutes or until the edges are lightly golden.
- Cool the cookies on a wire rack and optionally dust with powdered sugar before serving.
Notes
Chill the dough to make rolling easier. Experiment with different nuts for the filling and consider chocolate chips for a twist. These cookies can be stored in an airtight container for up to a week or frozen for later use.