Russian Walnut Cookies: Oreshki
You'll love these Russian walnut cookies - crisp little shells are sandwiched together with a creamy dulce de leche filling to resemble real walnuts. Just perfect for a holiday treat.
Ingredients
For the dough:
- 370 g flour
- 200 g cold butter
- 2 eggs
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract or vanilla sugar
- 100 g sugar (optional, if you prefer a sweeter dough)
For the condensed milk cream:
- 1 can sweetened condensed milk (dulce de leche) 397 g or 14 oz
- 100 g butter room temperature
Instructions
Make the cookie dough:
- Lightly beat the eggs with the vanilla extract. If you like a sweeter dough, you can also add 1/2 cup of sugar (100 g), though that's optional.
- In a large bowl, sift together the flour, baking powder, and salt. Add the cold butter and rub it into the flour with your fingers until it resembles coarse crumbs.
- Make a well in the center, add the egg mixture, and quickly knead until smooth. Wrap the dough in plastic and chill for 1–2 hours (or 20–30 minutes in the freezer).
Shape & bake:
- Roll the chilled dough into small balls, about half the size of a walnut.
- Lightly grease and preheat your walnut cookie mold. Place the dough balls inside, press with the top, and cook over low heat for about 5 minutes per side, until golden.
- Cool the shells, trim excess edges, and set aside.
Make the cream:
- Beat the softened butter until fluffy. Add the dulce de leche and beat until smooth. Chill for 1–2 hours to firm up.
Assemble:
- Fill one cookie shell with cream, top with another to form a walnut, and press gently. Repeat with remaining shells.
- Enjoy these crisp, golden walnut cookies filled with silky dulce de leche cream!
Notes
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