Virtual Cookie Exchange-Nut Rolls

Staci Troilo is hosting her second annual virtual cookie exchange on her blog. Last year she had several excellent recipes and this year she will have even more, and I added some excellent recipes to my collection.

I originally was going to share my son’s favorite cookie, but I am sharing my Nut Roll Recipe in honor of my Grandma Mary, it was her favorite cookie that I made. And for those of you who knew her, she would say, it was the best (Even though nothing I made was ever better than anything she made), but she said that to everyone. 

Those of you who know Staci and me also know that our Grandma was known for her baking prowess and her sweet tooth. She passed along her love of baking to us.

Before starting any recipe, I always read the recipe in its entirety to ensure I have the necessary equipment and ingredients. This will save you from making that mad dash to the grocery store for something you don’t have. For this recipe, parchment paper is a must. 

Let’s get started.

The recipe can be found below, or you can download it here. Click Here

This recipe takes a bit of time, but it is well worth it. Your family will love them.

Nut Roll

Dough

6 Cups Flour

1 Tsp. Salt

3 Tbsp. Plus 1 Tsp. Sugar

1/2 Lb. Butter

3 Beaten Eggs

1 Cup Sour Cream

1/2 Cup Milk

2 Pkgs. Dry Yeast

Filling*

2 Lb. Ground Walnuts

1-3/4 Cup Sugar

1 Cup Milk

4 Tbsp. Butter

2 Tsp. Vanilla

Dough

Heat milk in microwave, add yeast, 1 Tsp. sugar, mix and set aside to proof. Sift flour, salt, and remaining sugar. Mix butter into flour (will be pie crust consistency). Add beaten eggs and sour cream. Pour in yeast mixture, knead to make soft dough.

Filling

Mix walnuts and sugar. Heat milk, vanilla and butter in heavy bottom sauce pan just until butter is melted. Pour over walnut mixture, stir to moisten.

Divide dough into 5 even pieces. Roll into an 8 x 14 rectangle. Spread 1/5 of the filling leaving a one-half inch border around all sides. and roll lengthwise to form nut roll. Place seam side down and tuck ends under. Cover and let raise 1 hour. Bake at 350 for 30 minutes.

After removing from oven, wipe tops with butter, cover and cool on baking sheet.

*Filling:
Even though the filling is supposed to be for 5 nut rolls, I find it too sparse and only make 4 nut rolls from it. So, for the 5th dough ball, I use a jar of apricot filling.

If you want to make all five nut rolls, use the filling recipe below and not the one with the original recipe. This is the filling recipe I use when I make my nut rolls, it is enough for all five rolls.

3 Lb. Ground Walnuts

2-1/4 Cup Sugar

1-1/2 Cup Milk

6 Tbsp. Butter

1 Tbsp. Vanilla



That was easier than you thought. Download the Nut Roll Recipe for your holiday baking.

Don’t forget to visit Staci Troilo’s Virtual Cookie Exchange.