Russian Walnut Shaped Cookies “Oreshki”

Walnut cookies with condensed milk evoke the tastes of childhood, when the sweet taste of cream and the aroma of baked dough created special memories. The walnut shape, crunchy texture on the outside, and fine cream on the inside combine to bring comfort and pleasure in a single bite. The recipe is perfect for those who want something sweet, elegant, and full of character, ready to impress without pretension.

Just 10 years ago, during the holidays, every mother baked cookies for her children—nuts filled with boiled condensed milk. Today, this delicacy is mainly bought in stores. But if you still have an old walnut mold at home and there is an unwavering desire to feel the taste of childhood again, all that remains is to select the products.

• Melt 3/4 cup of butter in a saucepan over moderate heat, without letting it boil.
• Pour the oil into a deep container, allow it to cool slightly, then add the sugar. Stir well.
• Add baking soda dissolved in apple cider vinegar.
• Using a mixer, beat 2 eggs in a separate bowl until stiff peaks form.
• Add the beaten eggs to the prepared dough and mix.
• Add flour in small portions, kneading the resulting dough well each time to prevent lumps from forming. The result should be a fairly firm mass that can be formed into a ball.
• Prepare “semi-finished products” for ” walnuts.” Pinch off pieces of dough the size of a small walnut, roll them a little in your hands, and shape them into balls.
• Grease each cavity in the walnut mold with butter and place the prepared dough ball inside. Press down with the other half of the tray and bake on the stove for about 5 minutes.
• Cut the baked halves of the future nuts by cutting off the protruding edges of the dough.
• Prepare the cream filling. To do this, combine the boiled condensed milk with 3.5 tbsp of butter and mix well with a mixer. The cream is ready.
• Fill all the halves with cream and connect them in pairs. Serve quickly and delight your loved ones with wonderful pastries!
• If desired, the filling can be varied – add real nuts, raisins, coconut flakes, or crumbs from baked cake halves to the condensed milk.