Simple Walnut Cookies With Dulce De Leche Oreshki Recipes

RUSSIAN WALNUT SHAPED COOKIES

Steps:

• In a large bowl, using a standing mixer with a whisk attachment or a hand held mixer, mix the eggs and sugar until pale yellow and fluffy, at least 5 minutes.
• Add the melted butter, mayonnaise, sour cream until evenly mixed. Add the baking soda dissolved in vinegar and mix again until combined.
• Add the flour and mix, starting on low speed and gradually increasing the speed to medium, until all the flour is incorporated.
• Shape little balls from the prepared cookie batter, about 3/4 of a teaspoon of batter for each walnut shape. It's very helpful to shape a lot of the cookie balls before you start cooking them.
• When you have a lot, or even all of the cookie balls shaped, (cover them with plastic wrap so they don't dry out), heat the oreshki griddle on medium heat until hot.
• Quickly place a cookie ball into each of the cookie wells, close the lid and tightly hold the two ends, squeezing them as tight as you can. Cook each side until golden on both sides, flipping the griddle over halfway through. The time really depends on the type of griddle you are using and on your stove. I cooked mine for only 1 - 1 1/2 minutes per side, but you might need to cook them longer, up to 3 minutes per side.
• The cookie batter will spread when you're squeezing the two sides together and that's a good thing, since it makes sure that the entire walnut shape is completely covered and you will also use all the leftover cookie scraps in the filling.
• Use a small and sharp paring knife to cut each of the walnut shaped cookies out, setting aside all the scraps. Crush all the cookie scraps into small crumbs, using a ziplock bag and a rolling pin, or a food processor. Cook all of the cookies, cutting them out into walnut shapes.
• For the filling, in a large bowl, using a standing mixer or a hand held mixer, combine the dulce de leche, butter, cream cheese and vanilla extract until evenly combined. Add the cookie crumbs to the filling and mix again to combine. Instead of the crumbs, you can use crushed nuts, but I prefer the taste and texture of the cookie crumbs.
• Fill the inside of two walnut shaped cookies with the filling and place two of the cookies, filling side down, toward each other, gently squeezing, and scrape off the excess filling with a small paring knife.
• Continue to fill the cookies, gently squeezing the two halves of the cookies together. You should have a total of about 115 oreshki.
• Store the cookies in an airtight container at room temperature. You can serve them immediately, but they will stay fresh for at least 1 week.

RUSSIAN WALNUT COOKIES

Steps:

• In a bowl, mix together the flour and sugar.
• Add in butter and margarine. Use a handheld mixer to combine the ingredients until you have a smooth, even consistency.
• Make a little hole in the middle of the flour mixture. Then, add the eggs, mayo and baking powder into it.
• Use your handheld mixer to beat the ingredients together completely. Your dough should be soft and a little sticky.
• Place small pieces of dough inside each metal form of an oreshki mold. When using a stove top, cook until golden brown. Flip the pan over and cook the other side. FYI: Each side can take 1½ to 3 minutes depending on the thickness of your mold. Make sure to check the instructions on the box!
• Let the cookies cool. Then, break off the access dough that seeped out of the molds and cooked to the inside of the pan.
• Fill each mold with dulce de leche. Then, place another mold on top to make an walnut shape.

WALNUT-SHAPED COOKIES WITH DULCE DE LECHE

Steps:

• Beat butter and sugar with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour and salt and mix until just incorporated; overmixing will make the dough too stiff. Cover the dough with plastic wrap. Refrigerate for 30 to 60 minutes, or up to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Press about 1 teaspoonful of the chilled dough into the bottom and up the sides of each walnut-shaped mold. Place the molds on a baking sheet.
• Bake in the preheated oven until browned around the edges, 12 to 18 minutes. Cool for a few minutes. Lightly tap on the bottom of the mold to pop out the cookies. Let cool until easily handled.
• Spoon some dulce de leche onto the bottom of each cookie and sandwich the halves together.

EASY WALNUT COOKIES

Steps:

• 1. In a large bowl cream the powdered sugar and butter together, then add the 2 egg yolks, mix well.
• 2. Next slowly add the flour, baking powder and cinnamon, and stir together.
• 3. Shape dough into walnut sized balls using your hands.
• 4. Now, dip (one side, only) in the egg white and then into the walnut pieces. Do the same with the rest of the dough.
• 5. Place a layer of parchment paper on your cookie sheet and place the cookies on it.
• 6. Preheat the oven to 375 F and bake for 25 minutes or until the tops look a light pink color.

WALNUT COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the flour, white sugar, brown sugar, and baking soda. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.