Walnut-Cardamom Cookies (Mutaki) Recipe | SAVEUR

Walnut-Cardamom Cookies (Mutaki)

sweet walnut-cardamom cookies (mutaki)

Walnut-Cardamom Cookies (Mutaki)

Jason Lang

These raisin-and-nut-filled cookies bear similarities to rugelach, but the dough is finer, crumblier, and shortbreadlike. They are great right out of the oven, but even better the next day. For the most intense, perfumy spice, use freshly ground cardamom.

Sweet Walnut-Cardamom Cookies (Mutaki)
These raisin-and-nut-filled cookies bear similarities to rugelach, but the dough is finer, crumblier, and shortbreadlike.
makes 32
3 hours, 15 minutes

For the dough

1 12 cups plus 1 Tbsp. sifted all-purpose flour, plus more for dusting
14 tsp. baking soda
14 tsp. kosher salt
12 stick (4 Tbsp.) cold unsalted butter, chopped into 12-inch pieces
14 cup sour cream
1 12 tsp. vodka, or substitute ice water
14 tsp. pure vanilla extract

For filling and baking

1 14 cups walnut pieces
12 cup sugar
12 cup (1 oz.) golden raisins, chopped
12 tsp. ground cardamom
14 tsp. kosher salt
14 tsp. pure vanilla extract
2 large eggs, whites and yolks separated
Powdered sugar, for dusting (optional)

Instructions

Make the dough: In the bowl of a food processor, add 34 cup flour, baking soda, and salt; pulse briefly to combine. Add the butter and pulse until only fine crumbs remain. Add the sour cream, vodka, vanilla, and the remaining 34 cup plus 1 tablespoon flour; pulse just until a dough starts to form. Transfer to a clean work surface, knead into a ball, then slice into 2 equal pieces. Form each into a 1-inch-thick disk. Wrap tightly in plastic wrap and chill for 2 hours.
Make the filling: In the clean bowl of a food processor, add the walnuts and pulse into small crumbs the consistency of coarse gravel. Transfer to a medium bowl and add the sugar, raisins, cardamom, salt, vanilla, and egg whites; stir to combine.
When the dough is ready, preheat oven to 375°. Line two baking sheets with parchment paper. Remove the balls of dough to a lightly floured work surface; using a rolling pin, roll each into a very thin circle about 15 inches in diameter. Cut each round into 16 equal wedges (if dough is difficult to cut, re-chill for 10 minutes).
Place 1 teaspoon of filling on the wide end of each wedge and spread evenly over the wedge, leaving about 14 inch bare around the border. Roll up the dough croissant-style to cover the filling. Transfer to the prepared baking sheets, leaving 1 inch between cookies. Repeat with remaining dough and filling.
Add 1 teaspoon water to the egg yolks and beat to combine. Brush the cookies with the egg wash and bake until golden and set, about 20 minutes.
Remove the cookies and transfer to a rack to cool completely. Dust with powdered sugar if desired.

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