Horishky | Oreshki (Walnut Shaped Cookies)
User Reviews
4.9
Horishky | Oreshki (Walnut Shaped Cookies)
Description
Horishky | Oreshki are a traditional dessert featuring a nut-shaped cookie shell filled with a luscious dulce de leche and butter cream. The dough consists of egg yolks, powdered sugar, salt, baking soda activated by vinegar, mayonnaise, butter, and all-purpose flour, creating a uniquely sticky dough that firms up after refrigeration. Pressing small dough balls into a walnut-shaped mold and gently closing without pressing preserves the detailed shape.
Baked for about 30 minutes, the cookies require careful handling as they are crumbly when warm. Once baked and cooled, the shells are gently removed and filled with a smooth butter and dulce de leche filling. This combination yields a contrast between the crisp crumbly exterior and the creamy sweet interior.
These cookies are excellent for festive occasions or as a rich snack, combining a traditional shape and texture with a sweet caramel-like filling. Preparation involves some specialized molds and careful temperature control to prevent burning or breaking.
Ingredients
Ingredients:
For the dough
- 2 egg yolks, room temperature
- 2.2 oz powdered sugar
- ⅛ tsp salt fine
- 10 oz butter unsalted, room temperature
- ½ tsp baking soda
- 1 tsp white vinegar distilled
- 1 tbsp mayonnaise
- 10-12 oz all-purpose flour
For the filling
- 14 oz dulce de leche condensed milk
- 2.5 oz butter unsalted, room temperature
Instructions
How to make Horishky:
For the dough
- Mix and whisk the powdered sugar, egg yolks and salt in a medium-sized bowl.
- Stir the baking soda and distilled white vinegar in a small bowl.
- Add the baking soda mixture, butter, and mayo to the egg yolk mixture. Whisk on low (approx. 1 minute).
- Sift and mix in the flour. The dough should be sticky.
- Wrap the dough in food wrap and roll it to approx. 1 ½″ thick.
- Refrigerate for 2 hours or until hard.
- Preheat the oven to 375 °F.
- Break off balls of about 1/2”-3/4” and place into a walnut mold.
- Press each ball with a thumb and use your index finger to press the dough around the mold. Take off any excess dough. Do not press the mold cover over the dough; close it gently.
- Bake for 30 minutes.
- Refrigerate the remaining dough.
- Once baked, remove the cookies immediately. Use a sharp knife to scrap them off if needed. The cookies crumble easily, so be careful.
- Before preparing the next batch for the oven, let the mold cool a bitbut not completely.
For the filling
- Mix 1 can of condensed milk (dulce de leche) and ½ stick unsalted butter(room temperature) in a large mixer bowl.
- Whisk on high (approx. 2 minutes) to smoothen the butter pieces.
- Refrigerate for 1 hour.
- Use a dull knife or a teaspoon to fill each cookie.
- Carefully put 2 pieces together.
- Keep the cookies refrigerated.
Notes
User Reviews
Overall Rating
4.9
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