Description
These Italian Nut Roll Cookies are a holiday favorite! They have a soft, buttery dough wrapped around a sweet and nutty filling made with walnuts, sugar, and cinnamon. These cookies are flaky, slightly crispy on the outside, and packed with a deliciously rich nut filling inside. Perfect for Christmas or any special occasion!
Ingredients
Units
Scale
For the Dough:
- 4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup warm milk (110°F)
- 1/2 tsp salt
- 1 tsp vanilla extract
For the Nut Filling:
- 2 cups ground walnuts
- 3/4 cup granulated sugar
- 1 tsp cinnamon
- 1/4 cup milk
- 1 tsp vanilla extract
For Topping:
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting
Instructions
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Prepare the Dough:
- In a small bowl, dissolve yeast in warm milk and let it sit for 5-10 minutes until foamy.
- In a large bowl, mix softened butter, sugar, eggs, and vanilla until smooth.
- Add sour cream and the yeast mixture.
- Gradually mix in flour and salt until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes, then cover and refrigerate for at least 1 hour.
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Make the Filling:
- In a bowl, combine ground walnuts, sugar, cinnamon, vanilla, and milk. Mix well until it forms a spreadable paste.
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Assemble the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Divide the dough into 4 equal parts. Roll out each part into a thin rectangle (about ⅛ inch thick).
- Spread a thin layer of nut filling over the dough.
- Roll the dough tightly into a log, sealing the edges.
- Slice each roll into 1-inch pieces and place them seam-side down on the baking sheet.
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Bake the Cookies:
- Brush each piece with beaten egg for a golden color.
- Bake for 18-22 minutes or until golden brown.
- Let cool, then dust with powdered sugar before serving.
Notes
- You can swap walnuts with pecans or almonds for a different flavor.
- Store in an airtight container for up to a week or freeze for longer storage.
- For extra sweetness, drizzle with a simple glaze made of powdered sugar and milk.