Description
Classic Eastern European walnut-shaped cookies filled with creamy dulce de leche and optionally topped with toasted walnut halves. These crisp, buttery cookies are cooked on the stovetop using a special walnut mold, making them festive and delicious treats for holidays or any special occasion.
Ingredients
Scale
Cookie Dough
- ½ cup butter (softened)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (240 g)
- ¼ teaspoon baking powder
Filling and Garnish
- 1 cup dulce de leche
- ½ cup walnut halves (toasted, optional)
Instructions
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is smooth and fluffy.
- Add Egg and Flavorings: Beat in the large egg, sea salt, and vanilla extract until fully combined and the mixture is smooth.
- Incorporate Dry Ingredients: Stir in the all purpose flour and baking powder using a large spoon or your hands to form a stiff dough.
- Shape Dough Balls: Use a teaspoon to scoop portions of the dough and roll each into balls, adjusting size according to your mold’s manufacturer recommendations.
- Heat the Mold: Preheat the walnut-shaped mold over low heat until piping hot to ensure even cooking.
- Cook Cookies: Place a dough ball into each mold cavity, close the mold tightly, and cook on low heat for about 5 minutes or until the cookies are golden brown. Remove from the mold and place cookies on a cooling rack. Trim any uneven edges carefully with a sharp serrated knife.
- Fill Cookies: Pipe or spoon dulce de leche into the hollow cookie halves. Optionally, add a toasted walnut half into the center for extra crunch.
- Assemble Cookies: Press two filled halves together to form a complete walnut shape cookie.
- Finish and Serve: Dust the assembled cookies with powdered sugar. Enjoy your festive walnut-shaped cookies!
Notes
- Using a special walnut mold is essential for the traditional walnut shape and texture.
- Toasting the walnut halves enhances their flavor and adds crunchy contrast to the creamy filling.
- If dulce de leche is not available, caramel sauce or sweetened condensed milk cooked until thickened can be a substitute.
- Allow cookies to cool completely before filling to prevent melting of the dulce de leche.
- Dusting with powdered sugar adds an elegant, festive touch but can be omitted if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 70 kcal
- Sugar: 2 g
- Sodium: 44 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 12 mg
