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Walnut cookies, (aka “Oreshki”) continue to be a treat in the Russian culture, they’re that good! Buying a good mold and making this crisp, 4 ingredient shortbread cookie dough should complete your search to the perfect walnut cookie! Find out all about the walnut cookie molds and more, here!
There are tons of walnut cookie recipes out there, and maybe there are some good ones, but in all my oreshki making, this one out beats them all! The cookie shells turn out so tender, and almost melt in your mouth flaky! The cream makes the perfect thick and delicious filling, cutting down the sweetness of the dulce de leche and it’s all possible with a mold of your choice.
Where do I find the perfect walnut cookie or oreshki mold?
I think the oven mold is the best option for a walnut or oreshki mold. It holds 40 perfect sized shells in one mold and no other molds offer that. This is what I use and I love it! It’s a challenge to get a hold of them since they’re not available on Amazon or trusted retailers, but if you are in need you can visit nakkitchen.com and shoot them an email. Once they contact you, you’re able to place an order and go from there.
Stove-top oreshki molds.
A stove-top oreshki cookie mold is old school but probably the quickest way to make a batch. Since direct heat is being used, the mold can make walnut cookies in about 6 minutes per batch. Although you have to deal with heat more frequently, keep in mind it’s made for gas stoves and the molds are prone to leakages during the cooking process.
Individual oreshki molds.
You can buy individual walnut cookie molds on Amazon but the overall idea can sound kind of dreadful since you would need to make around 156 cookie shells for this recipe. If you invest in at least 80 of them the process should go faster otherwise, you would have to wait for the cookie shells to slightly cool, which can make the overall process lengthy. These shells can also run slightly larger than an electric or oven mold but can make for a heartier cookie.
Oreshki electric mold.
Electric molds for walnut cookies can hold anywhere from 12 to 24 shells in one unit. Some things to keep in mind are to probably stick to recipes designed for this unit and the size of the shells. The shell sizes seem to run slightly smaller than some other molds and that makes for lesser filling capacity.
Autumn Cakelet Pan for walnut cookies.
Let the baking begin has made her oreshki cookies using this Nordic ware Autumn Cakelet Pan with successful results but one thing to be aware of is that these make large cookies. Amazon is currently sold out of them but keep an eye out on eBay if you like cute different shaped cookie molds like this one!
Walnut Cookies Recipe-Oreshki with dulce de leche filling
yields: approx 156 shells and 78 whole walnut cookies assembled
Ingredients for walnut cookies:
- 4 sticks plus 3 TBSP of unsalted butter, softened (that’s 500 grams of butter)
- 6 hard-boiled egg yolks ONLY, grated
- 2 cups of powdered sugar
- 4 cups all-purpose flour
FILLING:
- 1 1/2 cans of dulce de leche
- 4 tbsp unsalted butter, softened
- 4 oz soft cream cheese
- 1 TBSP apricot preserves
How to make walnut cookies:
- Beat together the cooked grated egg yolks, softened butter, and sugar. Add the flour and knead together until a soft dough forms. (Dough should resemble a soft play-dough like dough and not stick to your fingers.)
- Shape dough into little balls using a teaspoon measuring scoop. Press the balls into the oven mold and bake cookies 25 minutes in a preheated 375°F oven.
- Let cookies cool 3 minutes before removing from the mold (these are fragile when hot but once slightly cooled they harden.) Repeat process.
- TO MAKE FILLING: Beat together all the filling ingredients just until combined.
- Fill each cookie half with the filling and join every two shells together. Chill after assembling and dust with powdered sugar for garnish.
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Walnut Cookies-Oreshki
Ingredients
- COOKIE DOUGH:
- 4 sticks plus 3 TBSP of unsalted butter, softened (that's 500 grams of butter)
- 6 hard-boiled egg yolks, grated
- 2 cups of powdered sugar
- 4 cups all-purpose flour
- FILLING:
- 1 1/2 cans of dulce de leche
- 4 tbsp unsalted butter, softened
- 4 oz soft cream cheese
- 1 TBSP apricot preserves
Instructions
- Beat together the cooked grated egg yolks, softened butter, and sugar. Add the flour and knead together until a soft dough forms. (Dough should resemble a soft play-dough like dough and not stick to your fingers.)
- Shape dough into little balls using a teaspoon measuring scoop. Press the balls into the oven mold and bake cookies 25 minutes in a preheated 375°F oven.
- Let cookies cool 3 minutes before removing from the mold (these are fragile when hot but once slightly cooled they harden.) Repeat process.
- TO MAKE FILLING: Beat together all the filling ingredients just until combined.
- Fill each cookie half with the filling and join every two shells together. Chill after assembling and dust with powdered sugar for garnish.
Notes
Nutrition (per serving)
Tried this recipe?
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