Walnut Cookies – these walnut shaped cookies are bursting with a delicious walnut and Nutella filling. Festive, delicious and so adorable.
I love this time of year because I get to bake and bake and bake until I can’t bake anymore. So that’s what I did this past weekend. Hung out with friends, baked and ate lots of cookies. Don’t you just love this time of year?
Among the many many cookies we made this weekend are these adorable walnut cookies. Aren’t they just the cutest? While they are a labor of love, they are totally worth it. Each little walnut cookie is a morsel that should be cherished and thoroughly enjoyed. They’re so good and so perfect. While I was surfing YouTube I came across these cookies, they seem to be Russian or from somewhere in Eastern Europe and they are called Oreshki cookies. Of course I didn’t have the cookie mold, but I was so happy when I found that it was sold on Amazon, I immediately ordered one.
The dough is pretty simple to make, the labor of love starts when you actually have to cook these cookies, because you only make 16 shells at a time, but totally worth it, and really when you look at it, quite simple. You have to preheat the mold and spray it generously with cooking spray, so that the cookie shells don’t stick to the mold. The cookie dough has to be rolled into really small balls, about 1/2 inch in diameter, you want to make sure they’re small enough, otherwise you’ll get too much excess dough once you press the mold.
You cook them about 3 minutes per side, you do want to flip the mold over, so that the cookies are cooked on the inside of the shell too. Then they should just fall out of mold, but you will want to make sure you trim the edges and are left with just the walnut shell. Some people will use the edge trimmings in the filling for the cookies, or you could throw them out, or just eat them.
The filling I made it using some of my favorite ingredients, walnuts and nutella, but really you could fill these babies with anything, jam, dulce de leche, whatever your favorite filling is.
When they’re done, they’ll look like perfect little walnuts. Aren’t they just adorable? Then if you want, just dust them with a bit of icing sugar. I dare you to eat just one! They’ll be gone before you know it!
Ready for a day of festive baking? Try these recipes!
Here’s what you’ll need to make these cookies:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Looking for more recipes? Follow on...
For Cookie Shells
- 2 cups walnuts ground fine
- 1/2 cup Nutella
- 3 tbsp cocoa powder
- 3/4 cup sugar
- 2 tbsp rum extract
- 1/4 cup milk
- icing sugar for dusting, optional
- In a bowl whisk together the flour, baking soda and salt. Set aside.
- Add the butter, sugar and egg yolks to the bowl of your mixer, and cream everything together until light and fluffy. Add vanilla extract, lemon zest, juice, milk and beat until well incorporated.
- Add the flour mixture to the mixer, switch to the dough hook and mix until dough comes together. The dough should form into a ball and come clean from the side of the bowl. If it's too sticky, add a bit more flour, starting with a tbsp at a time.
- If you're using the walnut mold shown in the pictures, you'll need to form the dough into small balls, about 1/2 an inch in diameter.
- Spray your walnut mold with cooking spray, top and bottom, and preheat it over high heat, right on top of your stove. Place the dough balls into each walnut mold then press down to shape into walnut shells. Keep the mold pressed down and cook on top of the stove, turning it over to cook on both sides, about 3 minutes per side, until the cookies are set and lightly brown.
- Remove the cookies from the mold, they should come right off, and trim the edges. I just broke them off.
- Repeat by starting with step 5 again and cook remaining dough until all walnuts cookies are cooked.
- To make the filling whisk all the filling ingredients together.
- Fill about 1 tsp of the filling into a walnut shell, then press another cookie shell on top. Repeat with remaining cookies and filling.
- When finished sprinkle cookies with icing sugar. Store in an airtight container in the fridge.
Recipe inspired from YouTube