Name: Italian Nut Roll Cookies – Traditional Holiday Walnut-Filled Italian Cookies
Ingredients: 1 cup (226 g) unsalted butter, softened; 1/2 cup (100 g) granulated sugar; 2 large eggs; 1/2 cup (120 g) sour cream; 1 teaspoon vanilla extract; 3 1/2 cups (440 g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 cups (220 g) finely ground walnuts; 3/4 cup (150 g) granulated sugar; 1 teaspoon cinnamon; 1 teaspoon vanilla extract; 1/3 cup (80 ml) warm milk (more if needed for spreading consistency); 1 egg, beaten (for brushing); Powdered sugar for dusting (optional)

Ingredients

Scale

For the Dough

1 cup (226 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
2 large eggs
1/2 cup (120 g) sour cream
1 teaspoon vanilla extract
3 1/2 cups (440 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

For the Nut Filling

2 cups (220 g) finely ground walnuts
3/4 cup (150 g) granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/3 cup (80 ml) warm milk (more if needed for spreading consistency)

For Finishing

1 egg, beaten (for brushing)
Powdered sugar for dusting (optional)

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing until smooth.
Blend in the sour cream and vanilla extract until fully incorporated.

In a separate bowl, whisk together the flour, salt, and baking powder.
Slowly add the dry mixture to the wet ingredients until a soft dough forms.
The dough should be slightly firm but pliable—if it’s sticky, add a tablespoon of flour at a time until manageable.

Step 2: Chill the Dough

Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Chilling is crucial for easier rolling and to prevent spreading during baking.

Step 3: Prepare the Nut Filling

In a medium bowl, combine the finely ground walnuts, sugar, cinnamon, and vanilla extract.
Slowly pour in the warm milk—just enough to create a thick, spreadable paste.
The filling should not be watery or too loose.

Step 4: Roll Out the Dough

Lightly flour your work surface.
Roll out one portion of dough into a rectangle about 1/8–1/4 inch thick.
Ensure the edges are smooth so the rolls form evenly.

Step 5: Add the Nut Filling

Spread a generous, even layer of the walnut filling across the dough.
Leave a small border around the edges to avoid overflow when rolling.

Step 6: Roll into Logs & Slice

Starting from the long edge, gently roll the dough into a tight log.
Brush the seam lightly with water to help it seal.
Slice the log into 1-inch cookies using a sharp, non-serrated knife to keep the swirl pattern neat.

Step 7: Brush & Bake

Place cookies on a parchment-lined baking sheet.
Brush the tops lightly with beaten egg to give them a glossy, golden finish.

Bake at 350°F (175°C) for 12–15 minutes or until lightly golden around the edges.

Step 8: Cool & Dust

Allow cookies to cool completely.
Optionally dust with powdered sugar for a festive finish.

Notes

Use freshly ground walnuts for the smoothest filling.
Chill the dough long enough to prevent tearing while rolling.
Warm milk helps bind the filling—cold milk may make it grainy.

Avoid overbaking; the cookies should stay lightly golden, not dark.