The dough for these cookies is easy to make, and delicious. I use this dough in all sorts of variations; this is one of the variations, filled with walnuts, butter, sugar, honey and vanilla., and rolled into a “roulade” – I make the roulade long and thin – the roulade should be not much wider than about 2 1/2 cm ( 1+ inch wide), so that the inside also bakes evenly. (I divide the prepared dough into four parts, and form them into small rectangles, and allow to rest in the refrigerator for at least an hour. ) I bake the roulades whole, and then after they are out of the oven, and completely cool, I cut them into thin slices.
Tip: When baking cookies (all cookies), I always have two rules: FIRST OF ALL: I bake them on baking paper (parchment paper) which I place on the baking tin so that they don’t stick to the bottom of the pan; and SECOND OF ALL, and very important, I always put an extra baking tin underneath the baking tin on which I am baking the cookies, so as to absorb some of the heat – this prevents burning on the bottom. Cookies that are overbaked on the bottom lose their delicate quality and flavor, so I never bake cookies without that extra baking pan to absorb some of the heat.
Enjoy!
Ingredients:
DOUGH
- 250 grams (8.8 oz) butter
- 150 grams (5 oz) powdered sugar
- 3 egg yolks
- 3 cups flour
WALNUT FILLING (the amount of filling here is good for two small roulades – if you want to fill all four roulades with this filling, you need to double the amount of filling. I usually make two roulades with nuts, and two with either jam or nutella filling.)
- two cups of chopped walnuts
- 60 grams (2 oz) of melted butter
- 1/4 cup honey
- 1/4 cup brown sugar (or part brown sugar and part white sugar)
- 1 teaspoon vanilla extract
TOPPINGS
- Powdered sugar
Preparation:
- Put all dough ingredients into the food processor. Process till the mixture forms a smooth dough.
- Remove the dough from food processor, divide into four parts, form each part into a small rectangle, cover it and put in refrigerator for at least an hour, or overnight.
- Meanwhile, make the filling: In Food Processor, chop the walnuts till they are tiny crumbs (don’t over process because then you will get “walnut butter”). Pour crumbs into bowl, add the melted butter, sugar, honey, vanilla.
- Remove one rectangle of dough from refrigerator, let soften slightly until you are able to roll it out.
- On lightly floured surface, or on lightly floured baking paper, roll the dough out lengthwise to a rectangular shape – it should not be too wide, because we want to make sure that the inside of the roulade bakes thoroughly.
Spread with half the walnut filling. Carefully roll up. - Place on baking paper on baking tin, with seam of dough on bottom. You can put a few roulades on a large baking tin, at the same time, as long as they don’t touch each other. (they spread while baking).
- Preheat the oven to 180 C (350 F).
- Place an empty cookie tin on the bottom of the oven, to absorb some of the heat.
- Place the cookie tin with the baking paper and roulades, into the oven.
- Bake about 15-17 minutes, till the roulades are golden brown. Do not overbake.
- After the roulade cools completely, you can sprinkle it lightly with powdered sugar, through a fine strainer.
- Carefully cut the roulades into individual slices.
- Serve, or store in closed container till serving time.
Ruth Galai's Cookbook 
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