These walnut-shaped Russian cookies feature a tender butter dough with a creamy dulce de leche filling, offering a distinctive look and rich flavor that makes them a standout holiday treat for any table.
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In a bowl of a stand mixer combine all the ingredients for the shells (1 cup unsalted butter,1 cup powdered or confectioners sugar, 2 large egg yolks, 1 large egg 2 1/2 - 3 Cups sifted all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon kosher salt) and continue mixing until it clumps up and forms a chunky dough, about 4 minutes. Alternatively, combine all ingredients in a bowl and keep mixing by hand until it forms a chunky dough.
Rip about 2 teaspoons of a dough and form a small ball. Place in the middle of the mold and press in the middle with a thumb. Then using your index finger or a thumb keep going around the mold pressing the dough until the mold is lined with a very thin layer, about 1/5 of an inch thickness. Now go around the edge of the mold and shave off any parts of the dough that are above the edge of the mold.
If using the Nordic Ware Autumn Cakelet pan, place a ball of dough (1 tablespoon) in the middle, then go around the mold with your index finger or a thumb pressing the dough against the mold until it’s as thin as you can get it without any parts of the mold showing through. Using a knife shave off excess.
Place the filled molds on a baking sheet and into a preheated to 350°F oven. Bake for around 10-15 minutes or until the cookies are a light golden color. If using the Nordic Ware Autumn Cakelet, bake for about 8-10 minutes as this mold take less time to bring the cookies to a light golden color.
Once baked removed from the oven and while the cookies are still warm tap the edge of the mold lightly against the table to release the cookie from the mold. Allow the cookies to cool completely.
If using the Nordic Ware Autumn Cakelet, remove from the oven, place a cooling rack on top. With one swift motion turn the cooling rack together with the mold upside down so that the cooling rack is on the bottom. Now tap the mold against the cooling rack several times until the cookies are out. Allow the cookies to cool completely.
Open the can of the sweetened condensed milk and pour the content of the can into a glass jar, then close with a fitting lid tightly. Line a large pot with 3 layers of paper towel or with a kitchen towel, place the jar into the pot, now fill the pot with water so that water level is above the level of the condensed milk in the jar. Cook over low-medium heat for about 1.5 – 2 hours until sweetened condensed milk is deep golden color. Remove the jars from water and allow to completely cool to room temperature.
In a bowl of a stand mixer fitted with a paddle attachment beat 115 grams of room temperature butter and 1/2 of the dulce de leche. Beat for about 3 minutes stopping to scrape down the bottom of the bowl. Now add the rest of the dulce de leche and beat for another 3-4 minutes until well combined and somewhat fluffy.
To fill the cookies you can either fill a ziplock bag with the filling and fill half of the cookie shells by squeezing about 2 teaspoons into each half, or use a teaspoon and fill half of the shells.
Place the matching half on top of the filled half and squeeze them together. If the filling squeezes out the sides, scrape it with a knife or a spoon. Let the filled cookies rest in a tightly closed box in the fridge overnight. This will make the cookie shell less crumbly as they are eaten.
place in a bowl or a serving platter and lightly sprinkle with powdered sugar.
In a tightly closed box in the refrigerator for up to 3-4 days.
Store unfilled baked cookies in an airtight container at room temperature for up to 5 days; fill just before serving. Filled cookies are best eaten within 2 hours but can be refrigerated for up to 1 day.
walnut molds or cookie molds (optional but recommended for authentic shape)
Roll small portions of dough into ovals, press gently into walnut molds or shape by hand, then use a knife or fork to create the ridged texture that resembles a walnut shell.
Yes, bake and cool the cookies completely, then store unfilled in an airtight container for up to 5 days. Fill with dulce de leche just before serving to keep them fresh and prevent sogginess.
The vinegar reacts with the baking soda to create lift and tenderness, giving the cookies their characteristic light, crumbly texture.
A half teaspoon to one teaspoon per cookie is ideal—enough to taste but not so much that it overwhelms the delicate cookie or causes them to slide apart.
You can use caramel filling or sweetened condensed milk, though dulce de leche's thicker consistency works best to prevent sogginess.
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