Italian Nut Roll Cookies
Ingredients
For the Dough
- Unsalted butter: 1 cup (2 sticks), softened
- Granulated sugar: 1 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 3 cups
- Baking powder: 1 teaspoon
- Salt: ½ teaspoon
For the Filling
- Ground walnuts: 1 cup (finely ground)
- Granulated sugar: ½ cup
- Powdered sugar: ¼ cup
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ¼ teaspoon
Directions
Step 1: Prepare the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes with a hand or stand mixer.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the vanilla extract for a subtle flavor boost.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the dry ingredients.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the dough tender.
- Divide the dough into two portions. Wrap each half in plastic wrap and refrigerate for at least 30 minutes to make it easier to roll out later.
Step 2: Prepare the Filling
- In a medium bowl, combine the ground walnuts, granulated sugar, powdered sugar, ground cinnamon, and ground nutmeg.
- Stir until the filling mixture is evenly blended and set aside.
Step 3: Assemble and Bake
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- On a lightly floured surface, roll out one portion of the chilled dough to about ¼-inch thickness.
- Evenly spread half of the nut filling over the rolled-out dough, ensuring every corner is covered.
- Starting at one edge, tightly roll the dough into a log, jelly-roll style.
- Using a sharp knife, slice the roll into 1-inch pieces. Repeat with the second portion of dough and remaining filling.
- Arrange the slices on the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serving and Storage
- Once cooled, these cookies can be served as-is or lightly dusted with additional powdered sugar for extra sweetness.
- Store in an airtight container for up to 1 week at room temperature or freeze for longer storage.
Perfect Pairing
Enjoy these cookies with a cup of coffee, espresso, or hot chocolate for a delightful treat! These nutty, spiced cookies are perfect for holiday gatherings or as a homemade gift.
Happy Baking!