How to make Horishky:

For the dough

• Mix and whisk the powdered sugar, egg yolks and salt in a medium-sized bowl.
• Stir the baking soda and distilled white vinegar in a small bowl.
• Add the baking soda mixture, butter, and mayo to the egg yolk mixture. Whisk on low (approx. 1 minute).
• Sift and mix in the flour. The dough should be sticky.
• Wrap the dough in food wrap and roll it to approx. 1 ½″ thick.
• Refrigerate for 2 hours or until hard.
• Preheat the oven to 375 °F.
• Break off balls of about 1/2”-3/4” and place into a walnut mold.
• Press each ball with a thumb and use your index finger to press the dough around the mold. Take off any excess dough. Do not press the mold cover over the dough; close it gently.
• Bake for 30 minutes.
• Refrigerate the remaining dough.
• Once baked, remove the cookies immediately. Use a sharp knife to scrap them off if needed. The cookies crumble easily, so be careful.
• Before preparing the next batch for the oven, let the mold cool a bitbut not completely.

For the filling

• Mix 1 can of condensed milk (dulce de leche) and ½ stick unsalted butter(room temperature) in a large mixer bowl.
• Whisk on high (approx. 2 minutes) to smoothen the butter pieces.
• Refrigerate for 1 hour.
• Use a dull knife or a teaspoon to fill each cookie.
• Carefully put 2 pieces together.
• Keep the cookies refrigerated.