Soviet Oreshki "Walnut" Cookies (Орешки)
The RECIPE you all have been asking for! Soviet "Oreshki" Cookies ("Walnuts", Орешки) from my Holiday / Christmas box! Warning: super addictive, to the point that you're not gonna know where the whole batch of them just disappeared to. They are SOOOO good, so yummy! These cookies are such a nostalgic staple of all russian/ukrainian families. As the bulk of best Soviet desserts, these are filled with homemade dulce-de-leche. The cookie shell is baked/cooked to golden brown, making them crispy, almost caramelized. Honestly, I can't portray all the deliciousness of these in words ~ you gotta try them yourself! The baking pan/form that I use is on my Amazon shop ~ link is below. Enjoy!
Reasons to Love Oreshki Cookies:
- The Nostalgic Charm: There’s just something so heartwarming about Oreshki cookies—they’re more than just a sweet treat; they’re a piece of history passed down through generations. Every bite takes me straight back to my childhood, when these were a staple in our family kitchen. It’s like a little trip down memory lane, especially if you grew up with them, too!
- The Irresistible Flavor: Seriously, who can resist the magic of buttery, crumbly cookie shells filled with rich, creamy dulce de leche? The way the textures and flavors come together is pure bliss for anyone with a sweet tooth.
- Fun and Unique Shape: Oreshki cookies are shaped like tiny walnuts, which just adds to their charm. They’re not only delicious but also a total showstopper on any dessert table. Trust me, your guests will be totally impressed!
Tools and equipment:
- Stand mixer with paddle attachment
- Plastic wrap
- Oreshki/Walnut Cookies pan/form
- Large pot
- Mixing bowls
- Measuring cups and spoons
Ingredients
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter
- 1/2 cup powdered sugar
- 2 tbsp granulated sugar
- Pinch of salt
- 1 large egg, beaten
- ½ tsp vanilla extract
Dulce De Leche
- 1 can sweetened condensed milk
Instructions
To make the Oreshki Walnuts Cookie dough
- Add flour, powdered sugar, granulated sugar, and salt to your mixer’s bowl and stir (on lowest speed) with pedal attachment for 1 minute. While still stirring on lowest speed, add cold butter 1 tbsp at a time. Continue stirring until the mixture resembles corn meal like texture (about 5 minutes). Add 1 beaten egg and vanilla, while still stirring on lowest speed. Dough will come together very quickly at this point, do not overmix. As soon as the dough started coming off the sides of the bowl, turn off the mixer and transfer all dough onto the plastic wrap. Loosely form a ball, wrap into plastic wrap and refrigerate for 30 minutes.
- After the dough has firmed up in refrigerator for 30 minutes, remove it from the plastic wrap. Pinch out aproximately a half teaspoon amount of dough and form small balls.
- Preheat the Oreshki/Walnut Cookies pan/form according to instructions. Fill each cavity of the form with the dough balls and cook each side for about 2-3 minutes, following the instructions of the form/pan.
To make dulce De Leche
- This step can be done way ahead of time, or right before starting making the dough.
- Place both cans of sweetened condensed milk into a large pot, fully cover with water (cans must be completely submerged in water), cover the pot and bring to boil on high heat. Once the water is boiling, reduce the heat to low (make sure the water is still slightly boiling), and cook for exactly 2 hours, covered. Once 2 hours have passed, carefully pour out the water from the pot, leaving the cans in, and add cold water leaving the cans to completely cool off. Sealed cans of this homemade dulce-de-leche can stay at room temperature for up to 30 days.
Assembling
- Once all walnut/oreshki baked halfs have cooled, fill with aproximately half a teaspoon of the dulce de leche and adhere together. Refirgerate the filled cookies for at least 30 minutes. Optional: dust with powdered sugar before serving.
Tips for Success:
A few tips from my kitchen to yours:
- Make sure your butter is cold before mixing—it’s the secret to getting that tender, melt-in-your-mouth cookie dough we all love.
- Don’t overmix the dough! As soon as it comes together, stop. Overmixing can lead to tough cookies, and we definitely want these to be soft and delightful.
- Always keep the cans fully submerged in water when you’re boiling the sweetened condensed milk for that luscious filling. This helps prevent any mishaps (like bursting cans!), so you can stay stress-free and focus on the fun part—making (and eating) these delicious cookies!
Troubleshooting Tips:
- Got dough that’s a bit too dry? No worries! Just add a few drops of cold water, and it’ll come together beautifully.
- If your cookies aren’t holding their shape, it might be because the dough isn’t cold enough.Make sure it’s nice and chilled when forming the balls, and don’t forget to preheat your pan or form. That little step makes all the difference!
- And if your dulce de leche is a bit runny, it just needs a little more time. Cook the condensed milk for a bit longer, but keep an eye on it—you don’t want to overdo it. We’re aiming for that perfect, creamy consistency!
Variations:
- Chocolate-Dipped Oreshki: Dip half of each assembled cookie in melted chocolate and let it set before serving.
- Nutty Filling: Add chopped nuts to the dulce de leche for a crunchy texture.
- Spiced Dough: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
Storing and Serving:
- Store the assembled cookies in an airtight container in the refrigerator for up to 5 days.
- Serve chilled or at room temperature, dusted with powdered sugar if desired.
More Decorating Ideas:
- Chocolate or Caramel Drizzle: For an elegant touch, drizzle the assembled Oreshki cookies with melted chocolate or caramel sauce. Use a fork or a piping bag to create thin, even lines, or go for a more artistic look with crisscross patterns. The glossy drizzle adds both flavor and visual appeal.
- Nutty Edges: Roll the edges of the filled cookies in finely chopped nuts like almonds, hazelnuts, or walnuts. The nuts not only add a lovely crunch but also highlight the nutty theme of the cookies. If you're feeling playful, try rolling the edges in colorful sprinkles instead for a fun, festive look.
- Edible Gold Dust: For a touch of luxury, lightly brush the tops of the cookies with edible gold dust. This simple step can elevate your Oreshki cookies from a homemade treat to a show-stopping dessert. Perfect for special occasions or when you want to impress your guests!
Pairing Suggestions:
- Coffee or Espresso: The rich, buttery flavor of Oreshki cookies pairs beautifully with a strong cup of coffee or a shot of espresso. The bitterness of the coffee balances the sweetness of the dulce de leche filling, making it a perfect afternoon treat.
- Black or Herbal Tea: A warm cup of black tea with a hint of lemon or a soothing herbal tea like chamomile can complement the delicate flavors of the cookies, creating a cozy and comforting experience.
- Hot Chocolate: For a decadent treat, enjoy Oreshki cookies with a mug of rich hot chocolate. The creamy, chocolaty drink enhances the caramel notes of the filling, making for an indulgent pairing.
Fun Trivia:
Oreshki cookies are like little bites of nostalgia! These adorable walnut-shaped treats, filled with sweetened condensed milk or caramel, have a charming backstory. Back in the Soviet era, families would use a special mold to whip up these cookies from leftover dough, making something delicious out of whatever they had on hand. What started as a clever way to avoid waste turned into a beloved tradition.
Today, Oreshki cookies are more than just a tasty treat—they’re a sweet reminder of family gatherings, holidays, and the simple joy of making something special with love. The name "Oreshki" even means "little nuts" in Russian, perfectly capturing their cute, nutty appearance!
Soviet Oreshki "Walnut" Cookies (Орешки)
The RECIPE you all have been asking for! Soviet "Oreshki" Cookies ("Walnuts", Орешки) from my Holiday / Christmas box! Warning: super addictive, to the point that you're not gonna know where the whole batch of them just disappeared to. They are SOOOO good, so yummy!These cookies are such a nostalgic staple of all russian/ukrainian families. As the bulk of best Soviet desserts, these are filled with homemade dulce-de-leche. The cookie shell is baked/cooked to golden brown, making them crispy, almost caramelized. Honestly, I can't portray all the deliciousness of these in words ~ you gotta try them yourself!The baking pan/form that I use is on my Amazon shop ~ link is below. Enjoy!
Ingredients
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter
- 1/2 cup powdered sugar
- 2 tbsp granulated sugar
- Pinch of salt
- 1 large egg, beaten
- ½ tsp vanilla extract
Dulce De Leche
- 1 can sweetened condensed milk
Instructions
To make the Oreshki Walnuts Cookie dough
- Add flour, powdered sugar, granulated sugar, and salt to your mixer’s bowl and stir (on lowest speed) with pedal attachment for 1 minute. While still stirring on lowest speed, add cold butter 1 tbsp at a time. Continue stirring until the mixture resembles corn meal like texture (about 5 minutes). Add 1 beaten egg and vanilla, while still stirring on lowest speed. Dough will come together very quickly at this point, do not overmix. As soon as the dough started coming off the sides of the bowl, turn off the mixer and transfer all dough onto the plastic wrap. Loosely form a ball, wrap into plastic wrap and refrigerate for 30 minutes.
- After the dough has firmed up in refrigerator for 30 minutes, remove it from the plastic wrap. Pinch out aproximately a half teaspoon amount of dough and form small balls.
- Preheat the Oreshki/Walnut Cookies pan/form according to instructions. Fill each cavity of the form with the dough balls and cook each side for about 2-3 minutes, following the instructions of the form/pan.
To make dulce De Leche
- This step can be done way ahead of time, or right before starting making the dough.
- Place both cans of sweetened condensed milk into a large pot, fully cover with water (cans must be completely submerged in water), cover the pot and bring to boil on high heat. Once the water is boiling, reduce the heat to low (make sure the water is still slightly boiling), and cook for exactly 2 hours, covered. Once 2 hours have passed, carefully pour out the water from the pot, leaving the cans in, and add cold water leaving the cans to completely cool off. Sealed cans of this homemade dulce-de-leche can stay at room temperature for up to 30 days.
Assembling
- Once all walnut/oreshki baked halfs have cooled, fill with aproximately half a teaspoon of the dulce de leche and adhere together. Refirgerate the filled cookies for at least 30 minutes. Optional: dust with powdered sugar before serving.
