Italian Nut Roll Cookies


Very pretty round, flat cookie with a visable swirl nut design.

Makes 6 Dozen


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1/2 pound Margerine room temperature
8 ounces Cream Cheese softened
1/2 cup Powdered Sugar Sifted
3 cups Flour
1 1/4 teaspoons Baking Powder
1/4 teaspoon Salt
1 cup Walnuts Ground
1/2 cup granulated sugar
1/2 teaspoon Vanilla
Milk Enough boiling milk to make nuts spreadable


Cookie Dough

Mix all ingredients well. Divide into 6 balls. Put in refrigerator over night. Take one ball out at a time and roll into 5 inch wide strips. Spread dough with nut filling. Roll dough into a log shape and cut into at an angle. (about 1 inch wide, should get 10-12 slices out of each roll.) On an ungreased cookie sheet, bake @ 350 degrees for 10-12 minutes, just until bottoms are brown.

Cool, and ice with favorite icing (I use a powdered sugar glaze) and roll each in fine nuts.

Created date

September 2015