Italian Walnut Pillows Food

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ITALIAN WALNUT PILLOW COOKIES



Italian Walnut Pillow Cookies image

My grandma's famous cookies - miniature nut roll cookies covered in a simple icing.

Provided by Michelle

Categories     Snack

Time 2h

Number Of Ingredients 15

1 cup granulated sugar
1 cup vegetable shortening
1 egg
1 teaspoon vanilla
1 cup milk (whole, 2% or 1%)
4½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1½ lbs. walnuts (very finely chopped or ground in a food processor)
½ cup unsalted butter (melted)
1½ cups granulated sugar
4 egg whites (lightly beaten)
2 cups powdered sugar
1 teaspoon vanilla
4 tablespoons milk

Steps:

  • 1. Preheat the oven to 350°. Line two cookie sheets with parchment paper.
  • Make the Dough: In a medium bowl, whisk together the flour, baking powder and salt.
  • Using an electric mixer on medium speed, cream together the sugar and shortening. Add the egg and vanilla and combine well. Add in the remaining ingredients, alternating between the flour mixture and milk, starting and ending with the flour mixture and 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 for at least 1 hour.
  • Make the Filling: In a large bowl, stir together the chopped nuts and the sugar. Add the melted butter and stir until evenly moistened. Add the egg whites and mix well until completely combined.
  • Assemble the Cookies: On a well-floured surface, roll out a piece of dough into a rectangle measuring about 6 inches by 18 inches. Using an offset spatula, spread one-quarter 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 prepared baking sheet cut-side-up. Repeat with the remaining pieces of dough and filling (you should be able to fit all of the cookies on two baking sheets.) Bake until the cookies are a light golden brown, about 30 minutes. Transfer the cookies to a wire rack and cool completely.
  • Ice the Cookies: Once the cookies are cooled, whisk together the powdered sugar, vanilla and milk in a small bowl. Dip the tops of the cookies into the icing and let any excess drip off. Allow the icing to set completely before storing. The cookies can be stored in an airtight container at room temperature for up to 2 weeks. These cookies also freeze incredibly well.

Nutrition Facts : Calories 171 kcal, Carbohydrate 17 g, Protein 2 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 22 mg, Sugar 10 g, ServingSize 1 serving

ITALIAN WALNUT PILLOWS



Italian Walnut Pillows image

With Christmas just around the corner I am getting out all my recipes for my Christmas baking. This is my favorite time of the year. This is a wonderful italian cookie stuffed with nutty goodness. Its a true favorite in my family and hopefully you will give it a try and make it one of yours!

Provided by Deneece Gursky

Categories     Other Appetizers

Number Of Ingredients 18

COOKIES
1 cup crisco shortening
1 cup sugar
1 1/2 teaspoons vanilla
1 egg
4 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
WALNUT FILLING
1 1/2 pounds walnuts, chopped very very fine
1 1/2 cups sugar
1 stick butter, melted (unsalted)
4 egg whites (beaten slightly)
FROSTING FOR TOPS OF COOKIES
2 cups confectioners sugar
1 1/2 teaspoon vanilla
4 to 6 teaspoons milk

Steps:

  • 1. In a large bowl cream together sugar and Crisco. Then add the egg and vanilla and mix well.
  • 2. In a sperate bowl, mix together flour, baking powder, and salt.
  • 3. Alternating between the flour mixture and milk,add these to the sugar mixture, start and end with flour mixture. Be sure that all the ingredients are well mixed.
  • 4. Now split the dough into four equal pieces and wrap in plastic wrap. Refrigerate for at least an hour or 2, in order to make the dough easier to work with.
  • 5. WALNUT FILLING:Mix together the walnuts and the sugar. Then add the melted butter to this. Mix well breaking up any large chunks or lumps. Then add the egg whites to this and mix well. Seperate filling into four equal amounts.
  • 6. Assemble: Roll out dough one piece at a time into a rectangle about 6 x 18 inches. Spread 1/4 of the walnut filling on top of this, taking it almost to the edges. Roll in jelly roll fashion and pinch the ends to seal.
  • 7. Cut your walnut roll into 1 inch slices and transfer to a greased cookie sheet.
  • 8. Bake in a preheated 350 degree oven for 15 to 20 minutes. (the tops should be just beginning to brown a bit)
  • 9. Remove cookies from oven and allow to cool completely.
  • 10. (repeat with remaining 3 pieces of dough and filling)
  • 11. Icing: Mix all ingredients until the right consistancy. (only add milk 1 t at a time) Icing should be thick enough so that it doesnt run but yet is still spreadable. Frost the top of each cookie when they are completely cooled.

CUCCIDATI ITALIAN WALNUT PILLOWS



Cuccidati Italian Walnut Pillows image

Cuccidati is an Italian cookie usually featuring a fig filling. I prefer them with the walnut filling. These are perfect cookies to entertain, make for a wedding or some kind of special occasion, I like to just make them because they are yummy and I also like to sometimes drizzle chocolate over the top.

Provided by Annamaria Settanni McDonald

Categories     Cookies

Time 1h15m

Number Of Ingredients 17

DOUGH
1 c sugar
1 c shortening
1 egg
1 tsp pure vanilla extract
1 c milk
4 1/2 c all purpose flour
4 tsp baking powder
FILLING
1 1/2 lb chopped walnuts
1 stick butter, melted
1 1/2 c sugar
4 egg whites, lightly beaten
ICING
2 c powdered sugar
1 tsp vanilla
4 Tbsp milk

Steps:

  • 1. Preheat the oven to 350°. Line cookie sheets with parchment paper.
  • 2. In a bowl, mix together the flour, baking powder, and salt. Cream together the sugar and shortening. Add the egg and vanilla and combine well. Add in the remaining ingredients, alternating between the flour mixture and milk, starting and ending with the flour mixture and 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.
  • 3. To make the filling, either process the nuts through a food processor until finely chopped (just a smidge 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.
  • 4. On a well-floured surface, roll out a piece of dough into a rectangle measuring about 6 inches by 18 inches. Spread ¼ 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 for 15-20 minutes or until the tops are just slightly starting to turn brown. Cool completely. Repeat with the remaining pieces of dough and remaining filling.
  • 5. 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.
  • 6. You can use the icing or drizzle melted semi sweet chocolate on top.

PILLOW COOKIES



Pillow Cookies image

I found this in my collection of cookies that I have made in the past for Christmas. I am not sure where the original recipe came from. On the recipe I wrote, "made in '93 - VERY Good!" They are a little labor intensive & I think that is why I don't make them every year. I think I will be making them this year. NOTE: Prep time does not include "resting time" overnight in the refrigerator. NOTE: Estimated yield (can't recall).

Provided by Sweet PQ

Categories     Dessert

Time 35m

Yield 3-4 dozen

Number Of Ingredients 7

3 cups flour
1 cup butter
6 egg yolks (you will use the whites in the filling)
1/2 cup cream (or half and half)
1 lb walnuts, ground
2 cups icing sugar
6 egg whites

Steps:

  • Dough:.
  • Sift flour, then measure. Cut the butter into the flour.
  • Beat egg yolks well & mix with the cream. Add to flour mixture.
  • When dough is well-mixed, shape into small walnut-sized balls.
  • Place in the refrigerator overnight.
  • Filling:.
  • Beat the egg whites stiff, then beat in the icing sugar slowly.
  • Add the nuts and mix well.
  • To Assemble Cookies:.
  • Preheat oven to 375*. Roll out each dough ball "thin" on a floured surface.
  • Place 1 teaspoon filling on each.
  • Fold the dough over to the shape of a pillow.
  • Bake @ 375* for 10 minutes. The cookies will stay a very light colour.
  • Dust with icing sugar.

Nutrition Facts : Calories 2508.4, Fat 177.2, SaturatedFat 56.1, Cholesterol 566.7, Sodium 582.4, Carbohydrate 198.9, Fiber 13.5, Sugar 83.3, Protein 49.7

WALNUT-FILLED PILLOWS



Walnut-Filled Pillows image

These tender cookie pillows, filled with a delicious walnut mixture, are my husband's favorite. He says it wouldn't be Christmas without them. -Nancy Kostrej, Canonsburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 28 cookies.

Number Of Ingredients 9

1/2 cup cold butter, cubed
3 ounces cold cream cheese
1-1/4 cups all-purpose flour
3/4 cup ground walnuts
1/4 cup sugar
2 tablespoons whole milk
1/2 teaspoon vanilla or almond extract
1 large egg, lightly beaten
Confectioners' sugar

Steps:

  • In a large bowl, cut butter and cream cheese into flour until mixture resembles coarse crumbs. Blend mixture together until smooth dough forms, about 3 minutes. Pat into a rectangle; wrap in plastic. Refrigerate for 1 hour or until firm. For filling, combine the walnuts, sugar, milk and vanilla. , Unwrap dough and place on a lightly floured surface. Roll into a 17-1/2x10-in. rectangle; cut into 2-1/2-in. squares. Place a level teaspoonful of filling in the center of each square. Moisten edges with water; fold in half and seal with a fork. Place 1 in. apart on ungreased baking sheets. Brush with egg. , Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Dust with confectioners' sugar.

Nutrition Facts : Calories 84 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 45mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

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