How to make Horishky:

For the dough

Cup of Yum
1. Mix and whisk the powdered sugar, egg yolks and salt in a medium-sized bowl.
2. Stir the baking soda and distilled white vinegar in a small bowl.
3. Add the baking soda mixture, butter, and mayo to the egg yolk mixture. Whisk on low (approx. 1 minute).
4. Sift and mix in the flour. The dough should be sticky.
5. Wrap the dough in food wrap and roll it to approx. 1 ½″ thick.
6. Refrigerate for 2 hours or until hard.
7. Preheat the oven to 375 °F.
8. Break off balls of about 1/2”-3/4” and place into a walnut mold.
9. 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.
10. Bake for 30 minutes.
11. Refrigerate the remaining dough.
12. Once baked, remove the cookies immediately. Use a sharp knife to scrap them off if needed. The cookies crumble easily, so be careful.
13. Before preparing the next batch for the oven, let the mold cool a bitbut not completely.

For the filling

1. Mix 1 can of condensed milk (dulce de leche) and ½ stick unsalted butter(room temperature) in a large mixer bowl.
2. Whisk on high (approx. 2 minutes) to smoothen the butter pieces.
3. Refrigerate for 1 hour.
4. Use a dull knife or a teaspoon to fill each cookie.
5. Carefully put 2 pieces together.
6. Keep the cookies refrigerated.