Walnut Pillow Cookies Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
48 cookies
Ingredients
  • 2 ½ cups all-purpose flour
  • 1 cup sugar, divided
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Zest from 1 lemon
  • 14 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
  • 2 large eggs, one whole and one separated
  • 1 ½ cups walnut pieces
  • 2 tablespoons whole milk
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon cinnamon
Directions
  1. To make the dough, put the flour, 1/2 cup sugar, baking powder, salt, and lemon zest in the bowl of a food processor and pulse a few times to combine. If mixing by hand, whisk together in a large mixing bowl.
  2. Add the cold butter and pulse until the mixture appears sandy with pea-sized bits of butter. If mixing by hand, cut in the cold butter using a pastry blender or two knives.
  3. Pulse in the egg and the egg yolk. When the dough starts to form large clumps, transfer the dough to a floured work surface. Using floured hands, fold the dough into itself until fully incorporated. The dough should come together easily and should not feel too sticky.
  4. Form the dough into a ball and divide in half. Shape each half into 1-inch-thick rectangles. Wrap each in plastic wrap and refrigerate for at least 1 hour.
  5. To make the walnut filling, process the walnuts, milk, melted butter, cinnamon, the egg white, and the remaining 1/2 cup of sugar in a food processor until the walnuts are finely ground and the filling is thick.
  6. Preheat the oven to 350 degrees Fahrenheit.
  7. Take the dough out of the refrigerator. Roll out each piece of dough on a floured work surface to a long rectangle, about 24 inches long by 5 inches wide.
  8. Spread half of the filling lengthwise down the center of each.
  9. Starting on the long side, fold the dough over the filling. Brush the opposite edge with water and fold over the top. Gently press the seams to seal.
  10. Cut each rectangle into 1-inch strips. Place them seam-side down on parchment-lined baking sheets, spacing them about 1 to 2 inches apart. They won't spread much in the oven.
  11. Bake the cookies for 20 minutes, or until the edges are golden brown. Cool for 5 minutes before removing from pans and transferring to wire racks to cool completely.
  12. Serve and enjoy!