Ingredients
For the 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 Topping
- 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 the softened butter and granulated sugar together until the mixture is light and fluffy, which creates a smooth base for the dough.
- Add wet ingredients: Beat in the large egg, sea salt, and vanilla extract until fully incorporated, ensuring an even, fragrant dough.
- Incorporate dry ingredients: Add the all-purpose flour and baking powder. Use a large spoon or your hands to stir and knead the mixture into a stiff dough that holds together well.
- Shape the dough balls: Using a teaspoon, scoop out portions of dough and roll them into balls. Since molds differ in size, refer to your mold’s manufacturer instructions and experiment to find the perfect size of dough balls.
- Cook the cookies in the mold: Heat your walnut-shaped mold on low heat until very hot. Place a dough ball into each cavity, close the mold tightly, and cook on low heat for approximately 3-5 minutes until the cookies turn golden brown. Carefully remove the cookies from the mold and transfer them to a cooling rack. Trim any uneven edges with a sharp serrated knife if needed.
- Fill and assemble the cookies: Once cooled, fill each walnut half with dulce de leche. Piping the filling is recommended for neatness. Optionally, place a toasted walnut half in the center of the filling for added crunch. Close two filled halves together to form complete walnut-shaped cookies.
- Finish with a dusting: Lightly dust the assembled walnut cookies with powdered sugar to enhance their appearance and sweetness before serving.
Notes
- Ensure the egg is at room temperature to help the dough come together smoothly.
- Toasting the walnut halves before adding them enhances their flavor and crunch.
- Use a dedicated walnut cookie mold for authentic shape and even cooking; these can be found online or at specialty kitchen stores.
- Adjust cooking times slightly since mold temperatures and stove settings vary.
- Store filled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Russian