Ready in 1 hour 30 minutes
Aunt Josephine's Walnut Cookies have been a favorite of mine since I was a kid. My father's oldest sister used to make them often, with huge batches appearing the weeks of Thanksgiving, Christmas and Easter. She always made tons of them to have around for everyone to snack on while visiting with one another and playing Pinochle. They are reminiscent of a Polish nut roll cut into in a cookie form and topped with an icing. It takes a bit of time to get the logs rolled with the filling and cut into individual pieces, but the resulting cookies are delicious and absolutely worth it.
Place oven rack in center position and heat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.
In the bowl of electric mixer or by hand, cream together the sugar and shortening. Add the egg and vanilla extract and beat until well combined. In a large bowl, whisk together the flour, baking powder, and salt. Add dry ingredients alternately with the milk to the shortening mixture, beginning and ending with the flour mixture, making sure all of the ingredients are well incorporated. The dough will be soft. Divide the dough into four even pieces, wrap each in plastic wrap, and refrigerate until ready to use.
To make the filling, either process the nuts through a food processor until finely chopped (just a little larger than all-out ground), or chop by hand. The smaller the pieces, the better. Combine the chopped nuts with the sugar and then add in the melted butter. Mix well, making sure there are no large clumps. Add the egg whites and again, mix well.
On a well-floured surface, roll out a piece of dough into a rectangle measuring about 6-inches by 18-inches. Spread 1/4 of the nut filling onto the dough, leaving a small border around the perimeter of the dough. Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place on the cookie sheet. Bake until the tops are just starting to turn light brown, about 15 to 20 minutes. Set on wire racks to cool completely. Repeat with the remaining pieces of dough and filling.
Once the cookies are cooled, prepare the icing by mixing together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You'll want the icing to be thick enough to not be runny, but still easily spreadable. Ice the tops of the cookies and let set completely before storing in an airtight container.
Makes about 7 dozen cookies.
smcdan 5m agoAlmost just like Grandma's potica (pronounced po-tee-tsa). She made the walnut filling with honey. Yummmm
kathypmazurd5p1 5m agoThe sounds like a recipe my aunt used to make at Christmas time when I was growing up. Unfortunately I never learned how to make them. I am going to try making these for Christmas. I even sent the recipe to my daughter-in-law who is Polish also.
Kla18252 2y agotaste wonderful, but expensive (all those walnuts) to make and time consuming. I found the dough was not the easiest to roll out and needed LOTS of flower to do so, then I have to brush the extra flour away (with a pastry brush) before putting the filling on so that the edges would seal right before rolling up.
pamelao1 2y agoLove the cookies! We have black walnut trees and needed to find a recipe for the nuts we've harvested. They were awesome!
AmritChhetriB 2y agoAwsome cookie recipes.
namra 2y agoi'd like to make this for my children's kids partie..
Banumpkin 2y ago
drouchea 3y agoPerfect cookie to add to the Christmas platter, sgrishka. I love these cookies and thanks for posting the recipe here.
Trissa 3y agoFantastic recipe. I've made this several times now and it always gets rave reviews from family and guests.
Trissa 3y agoVery much in the style of a European Nut Roll, these cookies are SO GOOD! I can't wait to make them again!