Beautiful walnut-shaped cookies that look impressive and festive
Buttery shells with a rich and creamy filling
Perfect for holidays, celebrations, and cookie platters
Delicious balance of crunchy and creamy textures
A nostalgic traditional dessert loved in many households
Can be prepared ahead of time for gatherings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour unsalted butter, softened granulated sugar eggs sour cream baking soda salt dulce de leche ground walnuts powdered sugar (optional for dusting)
Directions
In a mixing bowl, cream together the softened butter and sugar until smooth and fluffy.
Add the eggs and sour cream, mixing until fully combined.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Cover the dough and refrigerate for about 30 minutes to make it easier to handle.
Preheat a special oreshki mold or walnut cookie mold according to the manufacturer’s instructions.
Roll small portions of dough into balls and place them into the mold cavities.
Close the mold and cook for about 2–3 minutes on each side until the shells are golden.
Remove the cookie shells and allow them to cool completely. Trim any excess edges if necessary.
In a bowl, mix the dulce de leche with the ground walnuts to create the filling.
Fill each cookie shell with the filling and press two halves together to form a walnut shape.
Dust lightly with powdered sugar if desired before serving.
Servings and timing
Servings: about 30 sandwich cookies
Prep time: 25 minutes Chill time: 30 minutes Cook time: 20 minutes Total time: about 1 hour 15 minutes
Variations
Chocolate Oreshki Add cocoa powder to the dough or mix cocoa into the filling for a chocolate version.
Hazelnut Oreshki Replace walnuts in the filling with finely ground hazelnuts for a different nutty flavor.
Cream Cheese Filling Mix cream cheese with powdered sugar and chopped nuts for a lighter filling.
Chocolate Dulce de Leche Filling Add melted chocolate to the dulce de leche filling for a richer taste.
Nut-Free Filling Fill the cookies with plain dulce de leche or a thick vanilla cream if you prefer to avoid nuts.
Storage/Reheating
Storage Store the assembled cookies in an airtight container at room temperature for up to 4 days.
Refrigeration They can also be stored in the refrigerator for up to 1 week.
Freezing Unfilled cookie shells can be frozen for up to 2 months. Fill them after thawing for the best texture.
Reheating These cookies are typically served at room temperature and do not require reheating.
FAQs
What are Oreshki cookies?
Oreshki are traditional walnut-shaped sandwich cookies filled with a sweet creamy filling, popular in Eastern Europe.
Do I need a special mold to make Oreshki?
Yes, a walnut cookie mold or oreshki mold is typically required to create the classic walnut shell shape.
Can I make the shells ahead of time?
Yes, the shells can be baked several days in advance and stored until ready to fill.
What filling is traditionally used?
The most common filling is dulce de leche mixed with ground walnuts or cookie crumbs.
Can I make these cookies without nuts?
Yes, simply use dulce de leche or another creamy filling without adding ground nuts.
Why are my shells breaking?
The dough may be too dry or overbaked. Make sure the dough remains soft and avoid overcooking.
Can I bake the shells in the oven instead of a mold?
The traditional shape requires a mold, but similar dough can be baked in small tart molds if needed.
How do I keep the cookies crisp?
Store the shells separately from the filling until shortly before serving.
Can I add chocolate to the filling?
Yes, melted chocolate can be mixed into the filling for a richer flavor.
How long do Oreshki cookies last?
They typically stay fresh for up to 4 days at room temperature or longer when refrigerated.
Conclusion
Walnut Cookies, or Oreshki, are a charming and delicious traditional dessert that combines buttery cookie shells with a creamy, nutty filling. Their unique walnut shape and rich flavor make them perfect for celebrations and special occasions. Once prepared, these cookies are sure to impress and become a treasured recipe to share with family and friends.
These traditional Walnut Cookies (Oreshki) are delicate Eastern European sandwich cookies shaped like tiny walnuts and filled with a rich dulce de leche and walnut cream. With buttery crisp shells and a sweet, nutty filling, these classic cookies are a beloved treat for holidays, celebrations, and special occasions. Their beautiful walnut shape and nostalgic flavor make Oreshki cookies a standout dessert for any festive table.
Ingredients
2 ½ cups all-purpose flour
½ cup unsalted butter, softened
½ cup granulated sugar
2 eggs
¼ cup sour cream
½ teaspoon baking soda
¼ teaspoon salt
For the Filling
1 cup dulce de leche
½ cup ground walnuts
Optional
Powdered sugar for dusting
Instructions
In a mixing bowl, cream together the softened butter and granulated sugar until smooth and fluffy.
Add the eggs and sour cream, mixing until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Cover the dough and refrigerate for 30 minutes to make it easier to handle.
Preheat an oreshki mold (walnut cookie mold) according to the manufacturer’s instructions.
Roll small portions of dough into balls and place them into the mold cavities.
Close the mold and cook for 2–3 minutes on each side until the shells are lightly golden.
Remove the cookie shells and allow them to cool completely. Trim any excess edges if necessary.
In a bowl, mix the dulce de leche with the ground walnuts to create the filling.
Fill each cookie shell with the filling and press two halves together to form a walnut shape.
Dust lightly with powdered sugar if desired before serving.
Notes
A special walnut cookie mold (oreshki mold) is needed to achieve the classic walnut shape.Cookie shells can be baked several days in advance and filled later.If the filling seems too soft, refrigerate it briefly to thicken before assembling.The cookies often taste even better after resting for several hours as the flavors blend.
