Introduction: Walnut Shaped Cookies
This is a simple and delicious cookie recipe with condensed milk from my childhood that I want to share. I used to make a lot of them with my mom for a school fair, where they were a hit!
Walnut Shaped Cookies were first published on our food blog.
Soft cookie dough, filled with caramelized condensed milk and a walnut inside. Walnut shaped cookies are perfect sweet treats for sharing. Kids and adults will love them!
As I already mentioned, this is a cute cookie idea for sharing in school fairs and holidays like Easter or Christmas or Valentine's Day.
To make about 50 walnut cookies (depending on mold size) you will need:
200 grams soft butter (7 oz)
3 cups flour
½ cup sugar
1 tsp baking soda
½ tsp vinegar
2 cans caramelized (boiled) condensed milk
1 handful walnuts (optional)
walnut shape molds or "oreshnitsa" pastry maker that you can find online
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Step 1: Make Cookie Dough
Place egg yolks with sugar in a small bowl. Whisk until combined.
In another bowl lightly whisk egg whites.
Mix baking soda with vinegar in a small glass, then add it to egg whites.
Combine egg yolks and whites together.
Start adding flour in batches and switch to the wooden spoon.
Incorporate softened butter. Add more flour, if needed to reach the right consistensy
Shape the dough into the disc, then wrap it in plastic and leave for 15 minutes in the fridge.
Step 2: Shape Walnut Cookies
Preheat oven to 170 C / 350 F.
Use half of the doug at first.
Tear a small part of the dough and roll the ball between your hands.
Place the ball in a walnut cookie mold.
Press the dough with your fingers around the cookie mold, so it comes out from the edges of the molds.
Press it with the finger in the center of the mold. It should be around 3 mm thick.
Bake cookies for 10 minutes until edges are slighly brown and cooked in the middle.
Step 3: Fill Cookies With Condensed Milk
With a sharp knife, cut the edges of the cookies smoothly.
Fill every half of the walnut with a teaspoon of caramelized condensed milk, put 1/4 of walnut and close the nut shells.
These cookies are easy to transport. Eat them within a day, if you store at room temperature. You can store them wor a week in the fridge.
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