Oreshki are traditional Ukrainian walnut-shaped cookies featuring a crispy, buttery shell and rich dulce de leche center. These bite-sized pastries are a classic homemade delicacy perfect for gifting or serving at gatherings.
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To a stand mixer, add butter, egg, sugar, mayo, and vanilla and beat until incorporated.
In a small bowl combine the baking soda and vinegar and add that to the mixer as it’s mixing.
Turn the mixer down to low speed and add half of the flour. Once almost incorporated, add the rest of the flour.
Take 2 tsp of the dough and add it to the center of the cookie mold. Use your finger to press the dough around gently to create an even layer of dough.
Clean off any extra dough outside of the mold.
Add the mold to the oven and bake at 350°F for 12-15 minutes, until golden.
Beat the butter and dulce de leche and high speed for two minutes. Refrigerate until needed.
While the cookies are still warm, gently tap them out of the mold. Set aside to cool completely.
Add about 1 tsp of filling to each shell and close two shelves (both filled). Don't overfill the center or the filling will ooze out.
Add the nuts to an airtight container and refrigerate overnight to allow them to set.
Serve and enjoy!
Store cooled, filled cookies in an airtight container at room temperature for up to 5 days. Unfilled shells can be frozen for up to 1 month and filled after thawing.
The dough is molded by hand into a walnut shape, then baked until golden and crispy before being filled with dulce de leche.
Yes, the dulce de leche filling can be made and stored in an airtight container for up to 2 weeks before assembling cookies.
Mayonnaise adds moisture and richness to the dough, creating a tender crumb while the baking soda and vinegar provide lift and structure.
Bake until golden brown around the edges; the centers will firm up as they cool. They should be crispy once completely cooled.
Yes, sweetened condensed milk caramel, chocolate ganache, or buttercream frosting work as alternatives, though dulce de leche is traditional.
