Ingredients
Units
Scale
For the Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Filling:
- 1 cup finely ground walnuts
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Make the Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling:
- In a bowl, combine the ground walnuts, granulated sugar, powdered sugar, cinnamon, and nutmeg.
- Assemble and Bake:
- Preheat your oven to 350°F (175°C).
- Roll out one half of the dough on a lightly floured surface to a 1/4-inch thickness.
- Spread the nut filling evenly over the rolled-out dough.
- Roll up the dough tightly in a jelly-roll style.
- Cut the roll into 1-inch slices.
- Place the slices on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the cookies are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- These cookies store well in an airtight container for up to a week.
- For added flair, dust the cooled cookies with powdered sugar before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg