Walnut shaped cookies (also known in Ukraine as gorishky) are popular in countries that were part of the USSR. We cook them in different ways and with different filling. Nowadays, you can find gorishky almost in every coffee shop and bakery in Ukraine. It’s like pastel de nata in Portugal: also tastes very good with a cup of coffee, and that is the reason why they are so popular. This walnut shaped cookies recipe is suitable for both an electric cookie maker and a stovetop baking dish for walnut shaped cookies.
Walnut shaped cookies with dulce de leche (cooked condensed milk) according to this recipe will surprise you with its delicate creamy flavor, a combination of crispy shortbread crumb and delicate filling.
This recipe for walnut shaped cookies was given in the instructions for one of my cookies makers, I just added a few details to it and, as for me, it turned out perfectly.
The shortbread crumb for gorishky is very tasty and crispy according to this recipe. You will feel its aroma already during the baking of the “nutty” halves, when the entire space is filled with an unusually warm, sweet aroma of cream and vanilla.
The filling also deserves special attention. I suggest adding good quality butter to dulce de leche. Then the taste of the filling will be more delicate, creamy, and the consistency will make it easier to fill and stick together the “walnut” halves.
Dough for walnut shaped cookies recipe
butter at room temperature
sugar
vanilla extract (or 1 sachet of vanilla sugar, 10 g)
salt
eggs
all-purpose flour
baking powder
In a deep bowl, beat the softened butter with the sugar, vanilla (extract or sugar), and salt until fluffy and white. It will take about 5 minutes.
Add the eggs one at a time, beating after each one. Don’t forget to remove the remaining dough from the walls of your bowl so that all the dough is equally whipped and mixed.
Add flour and baking powder and mix the dough until smooth.
Preheat the walnut shaped cookie maker well. There is no need to add oil to the mold, as the dough already contains enough fat.
While the cookie maker is heating, prepare the dough balls to the desired size. Use a kitchen scale or a spoon to measure out the pieces to get approximately equal portions of dough. This may be a different size/weight for each cookie maker, for example, I put 8 grams of dough in my steel walnut shaped cookie maker and 5 grams in my electric one.
Bake the dough balls until they are done. The baking time also varies depending on the cookie maker. But it usually takes between 2 and 4 minutes. You can only find out this time by trial. Even if the instructions for your cookie maker indicate the baking time, it may actually vary.
Once you know the proper size and time to bake the “walnut” halves in your cookie maker, it will be easier to do. I recommend using a timer to get the most stable result possible. The process is quite fast, so you can easily miss the right moment.
When baking halves of the “walnuts”, the dough may extend beyond the mold. You can cut off the excess with a knife immediately after baking, while the dough is still soft. Or you can break it off later with your hands when the cookies have cooled and become crispy.
To get even and smooth edges of the halves, you can use a fine grater and, when the cookies are completely cool, carefully sand off any irregularities.
After you finish baking, DO NOT wash the cookie maker with water or detergents, just wipe it with a paper towel when it is cool, that’s enough. This rule is the same for any cookie maker. Otherwise, the next time you bake cookies, the dough will stick to the mold as if it were new.
Filling for walnut shaped cookies
dulce de leche (cooked condensed milk) at room temperature
butter at room temperature
To make the filling for walnut shaped cookies, beat the dulce de leche and softened butter together for a few minutes.
You can fill the “walnut” halves with the filling only after the cookies have cooled completely, this is really important!
So, fill the halves with the filling and connect them together. If you like, you can put a quarter of a real walnut inside.
Put the walnut shaped cookies in the refrigerator for at least one hour so that they harden and the cookies and filling have time to “make friends” with each other.
Enjoy!
What do you think about this walnut shaped cookies recipe? Did you like it? I am happy to share my experience with you and waiting for your feedback!
Walnut shaped cookies recipe | YellowMixer.com
Print RecipeIngredients
- Dough
- 200 g of butter at room temperature
- 120 g of sugar
- a few drops of vanilla extract (or 1 sachet of vanilla sugar, 10 g)
- a pinch of salt
- 2 eggs
- 500 g of all-purpose flour
- 1/2 tsp baking powder
- Filling
- 250 g dulce de leche (cooked condensed milk) at room temperature
- 100 g butter at room temperature
Instructions
DOUGH
In a deep bowl, beat the softened butter with the sugar, vanilla (extract or sugar), and salt until fluffy and white. It will take about 5 minutes.
Add the eggs one at a time, beating after each one. Don't forget to remove the remaining dough from the walls of your bowl so that all the dough is equally whipped and mixed.
Add flour and baking powder and mix the dough until smooth.
Preheat the walnut shaped cookie maker well. There is no need to add oil to the mold, as the dough already contains enough fat.
While the cookie maker is heating, prepare the dough balls to the desired size. Use a kitchen scale or a spoon to measure out the pieces to get approximately equal portions of dough. This may be a different size/weight for each cookie maker, for example, I put 8 grams of dough in my steel walnut shaped cookie maker and 5 grams in my electric one.
Bake the dough balls until they are done. The baking time also varies depending on the cookie maker. But it usually takes between 2 and 4 minutes. You can only find out this time by trial. Even if the instructions for your cookie maker indicate the baking time, it may actually vary.
To get even and smooth edges of the halves, you can use a fine grater and, when the cookies are completely cool, carefully sand off any irregularities.
FILLING
To make the filling for walnut shaped cookies, beat the dulce de leche and softened butter together for a few minutes.
You can fill the "walnut" halves with the filling only after the cookies have cooled completely, this is really important!
So, fill the halves with the filling and connect them together. If you like, you can put a quarter of a real walnut inside.
Put the walnut shaped cookies in the refrigerator for at least one hour so that they harden and the cookies and filling have time to "make friends" with each other.
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