Like most Italian cookies, these nut roll cookies are made with love. They take time to prepare. Once baked, they remind us of smaller pecan tassies with walnuts. The dough is like a pastry and not sweet. It's the perfect complement to the sweet nut filling. Dusting these Italian nut rolls with powdered sugar makes them festive for the holiday season. The recipe makes a lot of cookies, so they're great for a crowd. My mother got this recipe from a coworker many years ago. It takes a little time to make, but OMG, awesome. This is my husband's favorite cookie!
Prep time: Cook time:
Recipe Cuisine: Italian Recipe Category: Cookies Yield: 6 Servings
Ingredients :
- 4 1/2 cup(s) all-purpose flour
- 3 teaspoon(s) baking powder
- 1/2 pint(s) sour cream
- 4 large egg yolks
- 1 pound(s) butter or margarine (4 sticks)
- 1 1/2 teaspoon(s) granulated sugar
- FILLING
- 3/4 pound(s) walnuts
- ground fine
- 1 cup(s) granulated sugar
- 3 large eggs whites
- divided
- 1 teaspoon(s) vanilla extract
- 1 1/2 teaspoon(s) honey
- FOR ROLLING
- - powdered sugar to mix with flour for rolling dough and for rolling finished cookie
Intructions :
- Make the dough the night before baking. Beat egg yolks. Cream butter and sugar. Add beaten yolks.
- Add the rest of the dough ingredients.
- Refrigerate overnight.
- Make filling the night before baking. Beat 2 egg whites. Add vanilla and honey. Mix well.
- In a separate bowl
- mix the ground walnuts and sugar.
- Stir together the egg white mixture with the nut mixture. Refrigerate overnight.
- The next day
- preheat the oven to 375 F. Roll the dough in flour with mixed powdered sugar.
- Make 3-inch squares.
- Put 1/2 tsp filling in the center of the square. Fold up 2 opposite corners.
- Brush with the remaining egg white.
- Roll in powdered sugar.
- Bake on a parchment paper-lined cookie sheet for 12-15 minutes. Check after 12 minutes - don't overcook. After the cookies are cooled
- roll in powdered sugar again.
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Keyword : recipe-Italian-Cookies-Bake