“Oreshki” Walnut cookies – Печенье “Орешки”

Oreshki- means small walnut shaped cookie. This traditional Russian dessert pieces are always favorite at parties and weddings. They are a combination of crunchy and soft cookies filled with dulce de leche ( cooked condensed milk) and walnuts pieces. You will need a walnut cookie mold “oreshnitsa” to make them. you can find it here :
http://www.amazon.com/Oreshnitsa-International-Company-OIC-120AV-Electric/dp/B0053WJ556/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1347860868&sr=1-1&keywords=Oreshnitsa 
or
http://www.amazon.com/Metal-Mold-Russian-Oreshki-Nutlets/dp/B007Z5NPJQ/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1347860868&sr=1-2&keywords=Oreshnitsa

Ingredients:
1 egg
1/2 cup sugar
1 1/2 stick butter at room temperature
1 cup mayonnaise
1 teaspoon baking soda

1 tablespoon vinegar
3 1/2 cups flour

Directions:

Using hand mixer  whisk egg with sugar until pale in color.
Combine flour with butter using your hands to make it into crumbs.
Mix vinegar with baking soda.Add mayo and baking soda mixture to the egg mixture and whisk.
Add the mixture to the crumble and mix it together.

Divide the dough into small balls and bake them using the “Oreshnitsa”

Filling:
1 can dulce de leche
crushed or chopped walnuts

Combine all ingredients.Fill the cookies with filling and take two pieces and stick them together to make one whole oreshka cookie.

Comments

  1. Mmmmm… my favorite childhood cookies… Love them :)

  2. hey Nadichka are these hard or soft shells?-alana

  3. They are not really hard, they are very delicate.(rasipchetiye)

  4. thank u hon i will try soon:))))

  5. Hello Nadia, I made your piroshky last night, and they were otlichno! A keeper recipe for sure. For this recipe, could you please tell me the oven temperature and how long the oreshniki are supposed to bake. I don’t need to preheat the oreshnitsa, do I? Also, do I just use the sweetened condensed milk straight out of the can, or does it need to be reduced. It seems like they’d be very runny and sticky inside. (I’ve never had them, but they’re one of my husband’s favorites. We now have an oreshnitsa, and now I want to surprise him with some for his birthday. I also plan to make your samsa dough and fill them with spinach :-)

    • Delightsofculinaria says:

      Hi lydia,Thanks for your feedback on piroshki. About oreshnitsa I have the old fashion one from Ukraine the one you place on the stove.Never used the one in the oven.But I still think you need to preheat it first.
      Yes adding other ingredient will make it a little runny.Samsa with spinach sounds so tasty,I should try that too.

  6. how long can the oreshki be stored? Would they be ok in room temperature or do they need to be in the refrigerator? Would they be ok if I made them a couple of days before serving?

    • Delightsofculinaria says:

      If they are filled,they store well in the fridge covered;unfilled in ziplock bag like a week or so. It will be absolutely fine.by the way I always make them in advance.

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