Ingredients
For the Cookie Dough
- 2 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 1 cup butter, melted and slightly cooled (16 Tablespoons)
- 3 1/2 Tablespoons mayonnaise
- 1/2 cup sour cream
- 1 teaspoon baking soda dissolved in 1 teaspoon vinegar
- 4 – 4 1/4 cups all purpose flour (start with 4 and add more if needed)
For the Filling
- 1 1/2 (14 oz) cans dulce de leche (cooked condensed milk; 21 oz total)
- 1 cup butter (or 16 Tablespoons, room temperature)
- 4 oz cream cheese (room temperature), optional
- 1 teaspoon vanilla extract
Instructions
- Make the cookie dough: In a large bowl, use a stand mixer with a whisk attachment or a handheld mixer to beat the eggs and sugar until pale yellow and fluffy, about 5 minutes.
- Add wet ingredients: Mix in the melted butter, mayonnaise, and sour cream until evenly combined. Stir in the baking soda dissolved in vinegar and mix again.
- Incorporate flour: Switch to a paddle attachment and gradually add 4 cups of flour starting on low speed, increasing to medium until all flour is mixed in. The dough should be very soft but not sticky; add up to 1/4 cup more flour if necessary.
- Form dough balls: Shape small balls of dough for each walnut shape, roughly slightly more than 1/2 teaspoon per ball for stovetop oreshnitsa or slightly less than 3/4 teaspoon for electric oreshnitsa. Cover with plastic wrap to prevent drying.
- Preheat oreshnitsa: Preheat your walnut-shaped cookie mold (oreshnitsa) on medium heat or turn on electric oreshnitsa until hot.
- Cook cookies: Place a dough ball into each cavity, close lid, and squeeze tightly. Cook each side until golden, flipping the mold halfway through. Cooking time varies between 1 to 3 minutes per side depending on equipment.
- Clean excess dough: Wipe off excess dough and melting butter from the outside of the pan after each batch to prevent burning and sticking.
- Cool and process cookies: Lay cooked cookies flat to cool. Gently break apart walnut halves and smooth edges with a vegetable peeler. Collect cookie scraps and crush into fine crumbs using a rolling pin and ziplock bag or a food processor.
- Prepare filling: In a large bowl, beat dulce de leche, butter, cream cheese, and vanilla extract until smooth. Mix in the cookie crumbs or crushed nuts until combined.
- Assemble cookies: Fill two walnut halves with the filling, press gently together, and scrape off excess filling around the edges with a paring knife.
- Continue assembly: Repeat filling and assembling until all cookies are filled. Yield will range between 110-146 cookies depending on your oreshnitsa and dough usage.
- Store cookies: Keep assembled cookies in an airtight container at room temperature for up to one week. For maximum crunchiness, refrigerate. Cookies can be frozen in airtight containers for up to 3 months.
Notes
- The dough should be soft but not sticky; avoid adding too much flour since dough firms up while standing.
- If you don’t have cream cheese, you can omit it from the filling but it adds a nice tangy taste and creaminess.
- Use cookie crumbs or crushed nuts in the filling depending on your preference.
- Cleaning the oreshnitsa pan frequently during cooking prevents burning and sticking of dough residues.
- These cookies soften over time but maintain a crunchy exterior if stored properly.
- Prep Time: 45 minutes
- Cook Time: 2 hours 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Russian
