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Italian Nut Roll Cookies Recipe

Italian Nut Roll Cookies Recipe
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★★★★★

5.1 from 19 reviews

These Italian Nut Roll Cookies feature a tender, buttery dough filled with a sweet cinnamon-nut mixture. Perfectly rolled and sliced, they bake up golden and crisp on the edges with a soft, flavorful center. Ideal for festive occasions or a delightful tea-time treat.

Ingredients

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For the Dough:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For the Filling:

  • 1 cup walnuts or pecans, finely chopped
  • ½ cup brown sugar
  • 1 teaspoon cinnamon

Instructions

  1. Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps to create a tender texture.
  2. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the sour cream and vanilla extract to add moisture and depth of flavor to the dough.
  3. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution. Gradually add these dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing to keep the dough tender.
  4. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. Chilling firms the dough, making it easier to roll and helps develop flavor.
  5. Make the Filling: In a small bowl, combine the finely chopped walnuts or pecans, brown sugar, and cinnamon. Mixing these together ensures the filling is evenly flavorful.
  6. Roll Out the Dough: Divide the chilled dough into manageable portions. On a floured surface, roll each portion into a thin rectangle to create even layers for rolling.
  7. Add the Filling: Spread the nut and cinnamon mixture evenly over the rolled-out dough, leaving a small border around the edges for sealing.
  8. Roll and Slice: Starting from one edge, roll the dough tightly into a log shape. Using a sharp knife, slice the log into individual cookies about ½ inch thick to ensure even baking.
  9. Bake: Preheat your oven to 350°F (175°C). Arrange the cookie slices on a parchment-lined baking sheet, leaving space in between. Bake for 15–20 minutes or until the edges turn golden brown.
  10. Cool and Serve: Remove the cookies from the oven and let them cool on a wire rack to stop the cooking process and help them firm up before serving.

Notes

  • For a finer texture in the filling, use a food processor to chop the nuts evenly.
  • To avoid the dough sticking, roll it out on a generously floured surface.
  • These cookies can be stored at room temperature in an airtight container for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: Italian nut roll cookies, walnut cookies, pecan cookies, cinnamon nut cookies, Christmas cookies, holiday baking, nut-filled cookies

Find it online: https://islawhite.com/italian-nut-roll-cookies-recipe/