Description
This classic Italian Nut Roll Cookie is a delightful holiday treat featuring a tender, buttery dough rolled with a sweet cinnamon and walnut filling. Perfectly spiced and dusted with powdered sugar, these cookies combine a soft texture with a crunchy nutty bite, making them an irresistible addition to any festive dessert spread.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Filling Ingredients
- 1½ cups finely chopped walnuts
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
Finishing
- Powdered sugar for dusting
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure an even distribution of leavening and seasoning.
- Cream butter and sugar: In a large mixing bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and sour cream until the batter is smooth and creamy.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until a soft dough forms without overworking it, which keeps the cookies tender.
- Chill the dough: Divide the dough in half, wrap each half tightly in plastic wrap, and refrigerate for at least 1 hour to firm up the dough for easier rolling and shaping.
- Prepare the filling: While the dough chills, mix finely chopped walnuts, brown sugar, ground cinnamon, and melted butter together in a small bowl until evenly combined to create the flavorful filling.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Roll out the dough: On a floured surface, roll one half of the chilled dough into a rectangle about ¼ inch thick. This shape helps achieve uniform cookie sizes.
- Fill and shape cookies: Spread half of the nut filling evenly over the dough, leaving a small border around the edges. Carefully roll the dough from the long side into a tight log, then slice into 1-inch thick cookies. Place each cookie cut-side down on the prepared baking sheet.
- Repeat for remaining dough and filling: Roll out the second half of dough, spread with remaining filling, roll into a log, slice, and arrange on the baking sheet as before.
- Bake the cookies: Bake in the preheated oven for 15–18 minutes, or until the edges are lightly golden, indicating they are cooked through but still tender.
- Cool and finish: Allow the cookies to cool completely on a wire rack to set properly. Once cooled, dust them generously with powdered sugar before serving to add a sweet finishing touch.
Notes
- These cookies freeze well and can be made ahead of time, making them ideal for holiday preparations.
- For a variation in flavor, try adding a splash of almond extract to the dough or substitute walnuts with pecans for a different nutty taste.
