Oreshki were cookies developed during the Soviet-era when food shortages existed. Cooks needed to be creative in their recipes, and this delicious walnut-shaped cookie is one result.
It's a shortbread cookie filled with a caramel-type filling. These bite-size cookies are light and fluffy, if not time-consuming and a pain-in-the-butt to make.
But more on that later.
2 sticks butter
3 egg yolks
1 cup powdered sugar
1 teaspoon baking soda
1/4 teaspoon kosher salt
2-1/2 cups sifted all-purpose flour
For the filling:
1 stick butter, room temperature
7 oz. can dulce de leche, or sweetened condensed milk
walnut molds (these may be found online)
Mix all the ingredients together in a mixer and mix until it forms one big clump.
Super easy, right?
Fill all those cute walnut shells with a very thin layer of dough. Make sure to leave room in the center so that there will be room after they are cooked to fill with the delicious, sweet filling.
You might want to sit down for this. And put on a movie. It takes quite a long time to set up 50+ walnut shells. Just a warning. Maybe you'd like to make a dozen at a time instead?
Aren't they adorable!
Heat over a low-medium heat 2-3 hours, or until the milk turns a golden to deep golden color.
Remove from heat and allow to cool to room temperature.
Transfer half of the caramel to mixer and mix with the softened butter 3-4 minutes. Add the remainder of the caramel and mix 3-4 minutes more until light and fluffy.
The filling may be soft and run out the side. Just wipe it off.
Place the finished shells in the refrigerator until ready to serve. It will help keep the cookie from crumbling and firm the filling.
Note: I had enough batter to make three batches of 50 walnut shells. Also, this makes plenty of filling. Since I found these cookies so time consuming to make, I might consider making only a half batch next time. If there ever is a next time.
To store, place in a tightly sealed container in the refrigerator.