These beautiful walnut shaped cookies are traditional Russian cookies made with a shortbread cookie shell filled with delicious dulce de leche. The shell has a crisp and flaky golden exterior and the inside are a melt in the mouth delight.
PREP 20 mins
BAKE 15 to 18 mins.
YIELD 18 to 20 sandwich cookies.
Ingredients
1/2 cup butter, softened, or 1 stick
1/3 cup white sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
1 can sweetened condensed milk
1/2 cup confectioners sugar(optional)
1/2 cup finely chopped walnuts (optional)
*You will need specific molds to make these cookies. I bought mine on Amazon by searching for walnut cookie molds. Picture below.
Make Dulce de Leche:
Dulce de leche is a thick creamy caramel sauce that's made by simmering a pot of milk and sugar, stirring every now and then, for six to seven hours to a rich caramel color and a thick consistency in the traditional way. Or you could make it the fast and easy way by simmering a sealed can of sweetened condensed milk in a pot of water for two to three hours which I explained below:
Steps:
1. Prepare a can of sweetened condensed milk by removing the label.
2. Line a large pot with a kitchen towel and place the can sideways in the pot, fill the pot with room temperature water. The water level should be at least two inches above the top of the can, keeping the can completely submerged. *Check on the water level every half hour to maintain the water level at least two inches over the can at all times.
3. Place the pot over high heat and bring it to a boil. Then lower the heat and simmer the can for 2 hours for a medium caramel color. For a darker caramel color simmer for up to 3 hours.
4. Remove the hot can from the hot water carefully using a pair of tongs and allow it to come to room temperature on a wire rack. Keep it ready for later use.
The dulce de leche in the can is boiling hot and may spit out if you try to open the can while it is still hot, as it is under pressure inside the can. It is important to let the can cool completely before opening.
Walnut Shaped Cookie Shells
Steps:
Preheat the oven to 375 degrees F. Clean and keep the walnut shaped cookie molds ready. Do not butter them.
2. Add in the egg and mix well. Slowly add the flour, cornstarch and salt and mix until all is well combined. (do not over mix as it will make the dough very stiff). Cover the soft dough with a plastic wrap. Refrigerate for at least 60 minutes or more.
3. Take about 10 to 15 grams or 1 teaspoonful of chilled dough and press into each walnut shaped mold and push up the sides of the mold, filling the molds everywhere up to the edges. Place the molds on a baking sheet metal side down.
4. Bake in the preheated oven for 15 to 18 minutes or until the edges start to turn light brown.
5. Take the shells out of the oven and cool for a few minutes. Lightly tap the mold to pop out the cookies. Let the dough shells cool completely.
5. Spoon about a teaspoon of dulce de leche (add crushed walnuts into the dulce de leche if you like a walnut crunchy filling!) in the center of each cookie shell and put two shells together to sandwich the halves together making them look like a walnut. Sprinkle icing sugar on top if you like or keep them plain, and enjoy them without icing sugar.
Store: These cookies can last in a tightly closed container in the refrigerator for up to 3-4 days.
Enjoy!
Commentaires