Step up your holiday cookie tray with vanilla rolls, a fragile cookie that melts in the mouth. The cookie remains dryer when fresh, so plan on baking up to five to seven days before serving for best results. With an interesting texture and a sweet vanilla flavor with hints of walnuts, vanilla rolls make a great companion to other cookies. As they reach for another, this traditional Slovak cookie always leaves people “asking what is this?” While some people prefer to make vanilla sugar from scratch, Dr. Oetker offers a great off the shelf product that works great in this recipe and as a topping over other pastries and fruit.
- Fine mesh strainer
- Nut grinder
- Hand mixer
- Medium - size mixing bowl
- Cling wrap
For Vanilla Rolls
- 8.8 oz. Unsalted butter, melted
- 2.5 oz. Powdered sugar
- 4.6 oz Ground walnuts
- 14.1 oz. All-purpose flour
- 3 Egg yolks
- 1 oz Vanilla sugar
- 1 oz Powdered sugar
- Preheat the oven to 395°F.
- Melt the butter in a microwave-safe bowl. Use the nut grinder to grind the walnuts into a mush.
- In a mixing bowl, combine the melted butter, powdered sugar, walnut mush, and all-purpose flour using a hand mixer. One by one, add the egg yolks to the mixture.
- Form a ball from the dough, wrap it with the cling foil, and let rest in the fridge for two hours. While waiting, mix together the powdered and vanilla sugar in a 1:1 ratio.
- After two hours, pull out the dough from the fridge. Use a soup spoon to cut pieces from the dough. On a mat or cutting board, form about three-inch-long rolls. The dough is very fragile and will fall apart from time to time, so this step requires a bit of patience.
- Line two baking sheets with parchment paper. Forming U-shapes, lay rolls onto baking sheets.
- Bake the vanilla rolls for ten minutes. Pour the vanilla and powdered sugar blend onto a small plate, and cover the vanilla rolls with this mixture while they are still warm. Note that the rolls break very easily.