Description
These Italian Nut Roll Cookies are a delightful treat featuring a buttery, tender dough filled with a spiced walnut mixture. Rolled jelly-roll style and baked to golden perfection, they offer a perfect combination of rich flavors and a crisp texture. Ideal for holiday celebrations or any time you want a special homemade cookie.
Ingredients
Scale
Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Filling
- 1 cup finely ground walnuts
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Make the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, which will create a smooth base for your dough.
- Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, to maintain the dough’s perfect texture.
- Add Vanilla: Stir in the vanilla extract to infuse a warm aromatic flavor into the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening and seasoning evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
- Chill the Dough: Divide the dough in half, wrap each with plastic wrap, and refrigerate for at least 30 minutes to firm up and enhance handling.
- Prepare the Filling: In a medium bowl, combine finely ground walnuts, granulated sugar, powdered sugar, ground cinnamon, and nutmeg. Stir well to blend all spices and sugars uniformly.
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking.
- Roll Out Dough: On a lightly floured surface, roll out one half of the chilled dough to about 1/4-inch thickness, preparing it for filling.
- Spread Filling: Evenly spread the walnut filling over the rolled dough ensuring complete coverage for balanced flavor.
- Roll the Dough: Roll up the dough jelly-roll style tightly so the filling stays enclosed and forms a swirl inside.
- Slice Rolls: Cut the roll into 1-inch thick slices to create individual cookie portions.
- Arrange on Baking Sheet: Place slices on a parchment-lined baking sheet with about 1-inch spacing to allow even baking and expansion.
- Bake Cookies: Bake for 12-15 minutes or until the cookies are golden brown and firm to the touch, signaling they are perfectly cooked.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, helping them set and crisp.
- Enjoy: Once cooled, enjoy your delicious homemade Italian Nut Roll Cookies fresh or store them for later indulgence.
Notes
- Ensure the butter is properly softened to achieve the best creaming results for the dough.
- Do not overmix the dough once the flour is added to keep the texture tender.
- Chilling the dough is crucial for easier rolling and better cookie shape.
- For extra flavor, you can toast the walnuts lightly before grinding.
- Store leftover cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
