Go Back
+ servings
walnut cookies dusted with powdered sugar
Print Recipe Add to Collection
4.63 from 8 votes

Walnut Cookies

Walnut Cookies - these walnut shaped cookies are bursting with a delicious walnut and Nutella filling. Festive, delicious and so adorable.
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Course: Cookies, Dessert
Cuisine: Russian
Keyword: christmas cookies, nutella, walnuts
Servings: 48
Calories: 127kcal


For Cookie Shells

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 9 tablespoon butter unsalted, at room temperature
  • 1/2 cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract or 1 envelope vanilla sugar
  • juice and zest from 1 lemon
  • 2/3 cup milk I used 2%

For Filling

  • 2 cups walnuts ground fine
  • 1/2 cup Nutella
  • 3 tablespoon cocoa powder
  • 3/4 cup sugar
  • 2 tablespoon 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.


  1. You can use any filling that you prefer. Jam, custard, dulce de leche, etc.
  2. Be sure to store these in an airtight container at room temperature and your cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you do with brown sugar.
  3. These cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container. They will last in the freezer for 3 months, just warm them back up in the oven and enjoy.


Serving: 1cookie | Calories: 127kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 55mg | Potassium: 56mg | Fiber: 1g | Sugar: 7g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg