Quick Recipe Version (TL;DR)
Quick Ingredients
- 200 g unsalted butter, soft (14 tbsp)
- 120 g granulated sugar (1/2 cup + 1 tbsp)
- 2 large eggs + 1 large yolk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp fine salt
- 330 g all-purpose flour (2 3/4 cups, spooned and leveled)
- 20 g cornstarch (2 tbsp)
- 1 can (395 g) dulce de leche or caramelized sweetened condensed milk
- 50 g unsalted butter, soft (3.5 tbsp), pinch of salt
- Optional: 30–40 g finely chopped walnuts; powdered sugar for dusting
Do This
- 1. Cream 200 g butter + 120 g sugar; beat in eggs, yolk, vanilla, salt.
- 2. Mix flour, cornstarch, baking powder; fold into wet just to form a soft dough.
- 3. Chill 20 minutes; portion into 6–7 g balls (about 3/4 inch).
- 4. Preheat oreshki iron (or electric maker); lightly oil.
- 5. Cook dough balls in mold 2–3 minutes until deep golden; trim edges warm.
- 6. Stir dulce de leche with 50 g butter and a pinch of salt; add walnuts if using.
- 7. Fill shells (~1 tsp), sandwich in pairs, rest 30–60 minutes; dust and serve.
Why You’ll Love This Recipe
- Classic Eastern European bakery flavor: buttery, crisp shells with a fudgy caramel center.
- Reliable, measured dough for neat, walnut-shaped halves that fit perfectly.
- Step-by-step guidance for stovetop, electric, or oven shell molds.
- Make-ahead friendly: shells keep well and the flavor improves overnight.
Grocery List
- Produce: None
- Dairy: Unsalted butter, eggs
- Pantry: All-purpose flour, cornstarch, granulated sugar, baking powder, fine salt, vanilla extract, sweetened condensed milk (or canned dulce de leche), walnuts (optional), powdered sugar (optional)
Full Ingredients
Walnut Shell Cookies
- 200 g unsalted butter, softened (14 tbsp)
- 120 g granulated sugar (1/2 cup + 1 tbsp)
- 2 large eggs, room temperature
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 330 g all-purpose flour (2 3/4 cups, spooned and leveled)
- 20 g cornstarch (2 tbsp)
- 1 tsp baking powder
- Neutral oil or soft butter for greasing the mold
Caramel Filling (Sgushchyonka)
- 1 can (395 g / 14 oz) dulce de leche OR 1 can sweetened condensed milk caramelized for 2.5–3 hours
- 50 g unsalted butter, softened (3.5 tbsp)
- 1/8 tsp fine sea salt (or to taste)
- Optional mix-ins: 30–40 g finely chopped toasted walnuts; 1 tsp brandy or dark rum
To Finish (Optional)
- Powdered sugar, for dusting
- Extra finely chopped walnuts, for garnish
Step-by-Step Instructions
Step 1: Cream butter and sugar
In a large bowl, beat 200 g softened butter with 120 g sugar until pale and fluffy, 2–3 minutes using a hand mixer on medium. Add 2 eggs, 1 yolk, 1 tsp vanilla, and 1/2 tsp salt; beat just until smooth and emulsified, scraping the bowl as needed.
Step 2: Make the dough
In a separate bowl, whisk together 330 g flour, 20 g cornstarch, and 1 tsp baking powder. Add the dry ingredients to the butter mixture in two additions, mixing on low just until a soft, cohesive dough forms. It should be pliable and only slightly tacky; avoid overmixing. If very sticky, sprinkle in 1–2 tbsp additional flour.
Step 3: Chill and portion
Cover and chill the dough for 20 minutes to make portioning easier. Meanwhile, set out your oreshki shell mold (stovetop, electric, or oven-safe) and lightly grease it. Portion the dough into 6–7 g pieces (about 3/4-inch balls). Keep the balls covered so they don’t dry out.
Step 4: Cook the shells
For a stovetop oreshki iron: Preheat the closed iron over medium heat for 2–3 minutes. Lightly oil the cavities. Place one dough ball in each cavity, close, and cook 1.5–2.5 minutes per side (3–4 minutes total), rotating or flipping halfway, until the shells are an even deep golden brown. For an electric oreshki maker: Preheat per manufacturer’s instructions; cook 2–3 minutes until golden. For an oven-safe shell pan: Preheat oven to 350°F (175°C). Press a dough ball into each cavity to line it thinly and evenly; bake 9–11 minutes until golden at the edges. Knock out shells onto a rack and let cool slightly. While warm, trim any “frills” with a small paring knife so halves match cleanly.
Step 5: Make the caramel filling
If using sweetened condensed milk, caramelize the unopened can fully submerged in gently simmering water for 2.5–3 hours (or in a pressure cooker per manufacturer’s timing), cool completely before opening. In a bowl, stir 395 g dulce de leche with 50 g softened butter and 1/8 tsp salt until glossy and spreadable. Fold in 30–40 g finely chopped walnuts if desired. The butter makes the filling creamy and helps it set.
Step 6: Fill and sandwich
Pipe or spoon about 1 teaspoon (6–8 g) filling into one shell, slightly heaping the center. Press a second shell on top and gently twist so the filling reaches the edges without oozing. Repeat with all shells. If you saved trimmed crumbs, you can stir them into the filling to add body and a toasty note.
Step 7: Rest, garnish, and serve
Let the assembled cookies rest at room temperature for 30–60 minutes; the caramel sets and a delicate shortbread snap develops. Dust lightly with powdered sugar and sprinkle with a few extra walnut crumbs, if you like. Serve with tea or coffee and enjoy the buttery-crisp shells and fudgy caramel center.
Pro Tips
- Weigh the dough balls (6–7 g each) for perfectly matched shells that seal neatly.
- Color is flavor: aim for a deep golden-brown shell for a toasty, buttery taste—too pale will be bland.
- Lightly oil the mold every second or third batch to prevent sticking without frying the dough.
- If shells cup too much, use slightly smaller dough balls; if they’re thin or fragile, increase by 0.5–1 g.
- For the best texture, assemble and then let the cookies rest at least 30 minutes before serving; they’re even better the next day.
Variations
- Chocolate shells: Replace 20 g flour with 20 g Dutch cocoa; add 10 g extra sugar. Bake as directed.
- Nutty crunch: Fold 40–60 g finely chopped toasted walnuts or hazelnuts into the filling.
- Mocha caramel: Stir 1 tsp instant espresso powder into the filling and finish shells with a light cocoa dusting.
Storage & Make-Ahead
Assembled cookies keep in an airtight container at room temperature for 3–4 days, or refrigerated up to 1 week (bring to room temperature before serving). Unfilled baked shells can be stored airtight for 1 week or frozen up to 2 months; re-crisp for 3–4 minutes in a 300°F (150°C) oven if needed. Dulce de leche filling keeps refrigerated, covered, for 7–10 days; let it soften before using. For entertaining, bake shells up to 3 days ahead and fill the day before—flavor improves overnight.
Nutrition (per serving)
Approximate per cookie (1 of 45): 120 calories; fat 6 g; saturated fat 3.5 g; carbohydrates 15 g; sugars 9 g; protein 2 g; fiber 0.3 g; sodium 55 mg. Values are estimates and will vary with exact size and mix-ins.
