Description
Delight in these traditional Eastern European walnut-shaped cookies filled with creamy dulce de leche and optionally crunchy toasted walnuts. Made with a buttery, slightly sweet dough, these cookies are cooked on the stovetop using a special mold that creates their iconic shape. Perfect for festive occasions, they combine a tender texture with a caramelized filling and a dusting of powdered sugar for an irresistible treat.
Ingredients
Scale
Cookie Dough
- ½ cup butter (softened)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (240 g)
- ¼ teaspoon baking powder
Filling and Garnish
- 1 cup dulce de leche
- ½ cup walnut halves (toasted, optional)
- Powdered sugar for dusting
Instructions
- Cream the butter and sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.
- Add egg and flavorings: Beat in the egg, sea salt, and vanilla extract until fully combined.
- Incorporate dry ingredients: Add the all purpose flour and baking powder to the mixture. Stir with a large spoon or use your hands to form a stiff dough.
- Shape the dough balls: Using a teaspoon, scoop the dough and roll it into small balls suitable to fit the mold cavities. Adjust size if necessary based on your mold’s instructions.
- Heat the mold: Preheat the walnut-shaped cookie mold on low heat until piping hot, ensuring even cooking.
- Cook the cookies: Place a dough ball into each cavity and close the mold tightly. Cook on low heat until the cookies turn golden brown, about 5 minutes. Remove cookies carefully and continue cooking remaining dough balls. Place cooked halves on a cooling rack.
- Trim edges: Once cooled, trim any uneven edges with a sharp serrated knife to achieve smooth shapes.
- Fill the cookies: Fill each cookie half with dulce de leche, piping it in is easiest. Optionally, add a toasted walnut half in the center for crunch. Press two halves together to form a walnut shape.
- Finish and serve: Dust the assembled cookies with powdered sugar and enjoy these charming, creamy walnut cookies.
Notes
- Use a special walnut-shaped mold designed for stovetop cooking for best results; these can be found online.
- Toasted walnut halves add a delightful crunch and enhance the nutty flavor.
- Dulce de leche can be piped easily using a small piping bag or plastic bag with a corner snipped.
- These cookies are best served fresh but can be stored in an airtight container at room temperature for up to 3 days.
- Adjust heat carefully to avoid burning the delicate cookies during cooking.
- Powdered sugar dust adds a festive finish and a slight extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 70 kcal
- Sugar: 2 g
- Sodium: 44 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 12 mg
