Description
Buttery, tender rolled cookies filled with a caramel-like walnut and brown sugar mixture, perfect for holidays, gifting, or a cozy coffee break.
Ingredients
- All-Purpose Flour, 3 cups
- Unsalted Butter (softened), 1 cup
- Granulated Sugar, 1/2 cup
- Eggs, 2 large
- Sour Cream, 1 cup
- Baking Powder, 1 teaspoon
- Salt, 1/2 teaspoon
- Walnuts (or Pecans), 2 cups (finely ground)
- Brown Sugar, 1 cup
- Cinnamon, 1 teaspoon
- Egg Yolk + 1 tablespoon water (for egg wash)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the dough: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the sour cream until combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms. Wrap the dough and chill in the refrigerator for 1 hour.
- Prepare the filling: While the dough chills, combine the finely ground walnuts, brown sugar, and cinnamon in a bowl. Mix until evenly distributed.
- Roll and assemble: On a lightly floured surface, roll the chilled dough into thin rectangles about 1/8 inch thick. Evenly spread the nut filling across each rectangle, leaving a small border at the edges. Roll the dough tightly into a log and press the seam to seal. Using a sharp knife, slice the log into 1-inch pieces.
- Bake: Arrange the sliced cookies on prepared baking sheets about 1 inch apart. Brush each cookie top lightly with the egg yolk and water wash. Bake in the preheated oven for 15 to 20 minutes, or until the tops are golden brown.
- Cool and finish: Transfer cookies to a wire rack to cool completely so the filling sets. Optionally dust with powdered sugar before serving.
- Serve and enjoy: Arrange on a platter and serve with coffee or tea. Store cooled cookies in an airtight container.
Notes
- Chill the dough before rolling to prevent sticking and to make it easier to roll thinly.
- Grind nuts to a fine crumb but avoid turning them into a paste for the best texture.
- Brush with egg wash for shine and golden color.
- Cookies keep well at room temperature in an airtight container for up to 5 days, and freeze up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 20 mg