Sfratti Cookies

[lt_recipe name=”Sfratti Cookies” servings=”About 50″ prep_time=”20″ cook_time=”25″ total_time=”45″ difficulty=”medium” summary=”Italian Jewish Walnut Honey Cookies” print=”yes” ingredients=”3 cups flour, plus extra for rolling;1 cup sugar;pinch of salt;⅔ cup of dry white wine;⅓ cup olive oil;Grated zest of one lemon;1 cup of honey;1 tsp. ground cinnamon;½ tsp. freshly ground black pepper;¼ tsp. ground cloves;Grated rind of 2 oranges;4 cups of walnuts, lightly toasted and roughly chopped;” ]Combine the white wine and olive oil. Mix the flour, sugar, salt, and grated lemon peel. Add the wine and oil mixture until a soft dough begins to form. (This can be done by hand or by machine) IN the bowl, knead for for a few minutes until the dough comes together and is smooth (you may need to add flour if the dough is too sticky). Cover in plastic wrap and refrigerate for at least two hours.
;In a pot, add the honey, spices and rind and cook over a medium heat until bubbly. Don’t let it boil over! Cook for 3 minutes then add the walnuts and reduce heat. Stir and cookie for 5 more minutes. Your kitchen should smell heavenly by now! Remove from the heat and allow to cool. If it gets too cold, the mixture will solidify and you will need to warm in a microwave to use in the cookie.
;Have two baking sheets lined with baking paper. Divide the chilled dough into 6 pieces. Lightly flour the work surface and roll each piece of dough into a 10 X 4 inch rectangle.
;Preheat the oven to 190Cº. Spoon a row of filling onto each piece of rolled dough. Roll the pastry dough around the filling, the seam should be facing down so that it doesn’t open. Pinch together the ends of each log and place 3 on each of the baking sheets. They will not spread very much and they do not need to be brushed with egg. 
;Bake for 20 to 25 minutes or until the pastry is light golden. Cool completely. Once the Sfratti are completely cool, cut them into slices. Dust with powdered sugar before serving. [/lt_recipe]