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Italian Walnut Pillow Cookies

Buttery rolled cookies filled with a sweet walnut mixture and glazed with vanilla icing.
Prep Time30 minutes
Cook Time15 minutes
Total Time2 hours
Servings: 72 cookies

Ingredients

  • 1 cup granulated sugar 200 g
  • 1 cup vegetable shortening 205 g
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup milk whole or 2% (244 ml)
  • 4.5 cups all-purpose flour 562.5 g
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt 0.5 teaspoon
  • 1.5 lb walnuts very finely chopped or ground (680.39 g)
  • 1/2 cup unsalted butter melted (113.5 g)
  • 1.5 cups granulated sugar for filling (300 g)
  • 4 egg whites lightly beaten
  • 2 cups powdered sugar for icing (240 g)
  • 1 teaspoon vanilla extract for icing
  • 4 tablespoons milk for icing

Instructions

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Make the dough: Whisk the all-purpose flour, baking powder, and salt together in a medium bowl.
  • In a large bowl, use an electric mixer on medium speed to cream 1 cup granulated sugar and 1 cup vegetable shortening until light and fluffy. Beat in 1 egg and 1 teaspoon vanilla until combined.
  • Add the flour mixture and 1 cup milk alternately to the creamed mixture, beginning and ending with the flour mixture, mixing until just incorporated; the dough will be soft.
  • Divide the dough into four equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour until firm.
  • Make the filling: In a large bowl, combine the very finely chopped walnuts and 1½ cups granulated sugar. Stir in the melted butter, then mix in the lightly beaten egg whites until evenly combined.
  • Assemble: On a well-floured surface, roll one chilled dough portion into a rectangle about 6 x 18 inches. Spread one-quarter of the walnut filling evenly over the dough, leaving a small border.
  • Tightly roll the dough like a jelly roll from a short side, seal the ends, and cut the roll into 1-inch slices. Place each cookie cut-side up on the prepared baking sheets.
  • Repeat rolling, filling, and slicing with remaining dough and filling. Bake the cookies until light golden brown, about 30 minutes.
  • Cool the cookies on a wire rack completely before icing.
  • Make the icing: Whisk the powdered sugar, 1 teaspoon vanilla, and 4 tablespoons milk in a small bowl until smooth. Dip the tops of the cooled cookies into the icing, allow excess to drip off, and let the icing set completely.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Food Processor
  • rolling surface
  • offset spatula
  • Baking Sheets
  • Parchment Paper
  • Wire Rack

Notes

  • Nutritional values are based on one cookie.