Italian slice-and-bake nut cookies have finely chopped nuts mixed through buttery dough and a light powdered-sugar finish. Chill the dough in two logs, then slice it into cookies for a Christmas cookie tray.
Fold the finely chopped nuts into the dough, chill the two logs for at least 30 minutes, and cut 1/4-inch slices before baking at 350 F for 12-15 minutes.
Italian Slice-and-Bake Nut Cookies
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Italian slice-and-bake nut cookies have finely chopped nuts mixed through buttery dough and a light powdered-sugar finish.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup finely chopped nuts (walnuts or hazelnuts work best)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1/4 cup powdered sugar (for dusting)
- 1/4 cup milk (for dough consistency)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes). Add the egg yolk, vanilla extract, and salt, mixing well until combined.
- Incorporate the Flour: Gradually add the all-purpose flour to the mixture. Use a spatula or wooden spoon to combine until you have a soft dough. If the dough feels too dry, add a little milk until it reaches a workable consistency.
- Add the Nuts: Fold in the finely chopped nuts, ensuring they are evenly distributed throughout the dough. This step adds a delightful crunch to your Italian nut roll cookies.
- Roll and Shape: Divide the dough into two equal portions. Roll each portion into a log shape, about 1-2 inches in diameter. Wrap them in plastic wrap and refrigerate for at least 30 minutes. This chilling step helps the cookies maintain their shape during baking.
- Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Slice and Bake: Once the dough is chilled, remove it from the refrigerator and slice it into 1/4-inch thick pieces. Place the slices on the prepared baking sheet, leaving space between each cookie. Bake for 12-15 minutes or until the edges of these Italian nut roll cookies are lightly golden.
- Cool and Dust: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Once completely cooled, dust the Italian nut roll cookies with powdered sugar for a sweet finish.
Notes
Keep completely cooled cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months as the card notes advise; thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 2g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Italian slice and bake nut cookies, walnut slice and bake cookies, hazelnut cookies, Christmas nut cookies
Why This Recipe Works
- Finely chopped nuts distribute crunch throughout the cookie dough.
- Chilling the logs helps the slices hold their shape during baking.
- Dusting completely cooled cookies gives them a light powdered-sugar finish.
Preparation Notes
Keep the nuts finely chopped and evenly distributed, and slice the chilled logs evenly; these cookies have no rolled filling or spiral layer.
Variations and Serving Ideas
Choose the walnuts or hazelnuts listed in the card, and serve the cooled cookies on a Christmas tray or pack them as a homemade gift.
For your holiday menu, consider Buckeye Brownie Cookies with Peanut Butter Frosting.
Storage and Reheating
Keep completely cooled cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months as the card notes advise; thaw before serving.
Frequently Asked Questions
Are these spiral-filled nut cookies?
No; the nuts are folded into the dough before it is shaped into logs, chilled, sliced, and baked.
Which nuts does the card suggest?
Use 1 cup finely chopped nuts; walnuts or hazelnuts are the options named in the ingredient list.
Do I add all the milk at once?
The card lists 1/4 cup milk for dough consistency; the instructions say to add a little only if the dough feels too dry.
When should I add the powdered sugar?
Cool the cookies on the sheet for 5 minutes, transfer to a wire rack, and dust only once they have cooled completely.
More Recipes to Try
Recipe references
The recipe card above records the ingredient quantities and complete method.
Written by Isabella Baute
Isabella Baute is a food writer and home cook dedicated to making cooking accessible and enjoyable. She focuses on easy-to-follow recipes with everyday ingredients, covering everything from quick weeknight dinners to special occasion desserts.
