Oreshki (or Gorishki) are traditional walnut-shaped cookies popular in Eastern European cuisine. These crumbly, buttery cookies are filled with rich dulce de leche, creating an irresistible melt-in-your-mouth treat. Whether served at family gatherings or as a holiday dessert, these nostalgic cookies are a true delight.
Why You’ll Love This Recipe
- Authentic Eastern European Treat – A classic childhood favorite with a rich history.
- Crumbly and Buttery Texture – The perfect balance of crisp cookie shells and creamy filling.
- Rich Dulce de Leche Filling – A sweet caramel-like filling that pairs perfectly with the cookies.
- Great for Special Occasions – A beautiful and festive dessert, perfect for holidays or tea time.
- Make-Ahead Friendly – Can be prepared in advance and stored for days.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookie Dough
- Unsalted butter (room temperature)
- Margarine (room temperature)
- All-purpose flour
- Sugar
- Large eggs
- Mayonnaise
- Baking powder
For the Filling
- Dulce de leche
Directions
1. Prepare the Dough
- Cream the Butter and Sugar – In a large bowl, beat butter, margarine, and sugar until light and fluffy.
- Add Eggs and Mayonnaise – Mix in the eggs and mayonnaise, blending until smooth.
- Incorporate Dry Ingredients – Gradually add flour and baking powder, mixing until a soft dough forms.
2. Shape and Bake the Cookies
- Preheat the Oreshki Mold – If using a stovetop oreshki mold or electric walnut cookie maker, preheat it according to manufacturer instructions.
- Form the Shells – Roll small pieces of dough into balls and press them into the mold.
- Cook Until Golden – Close the mold and cook for about 1–2 minutes per side (or bake at 375°F for 7–10 minutes if using a baking tray).
- Cool the Shells – Let the cookie halves cool completely before filling.
3. Fill the Cookies
- Prepare the Dulce de Leche – If using store-bought dulce de leche, stir it until smooth.
- Assemble the Cookies – Fill one cookie half with dulce de leche, then sandwich it with another half.
- Optional Decoration – Dust with powdered sugar or drizzle with melted chocolate.
4. Serve and Enjoy
- Let the cookies sit for a few hours to absorb the filling’s flavor before serving.
Servings and Timing
- Yield: 50 cookies
- Preparation Time: 50 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 40 minutes
Variations
- Chocolate Filling – Mix dulce de leche with cocoa powder or melted chocolate.
- Nutty Version – Add finely ground walnuts or hazelnuts to the dough.
- Coconut Twist – Sprinkle shredded coconut into the filling for extra flavor.
- Coffee-Infused – Add a teaspoon of instant espresso to the filling for a mocha flavor.
- Vanilla Sugar Dusting – Roll the cookies in vanilla sugar for extra sweetness.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keeps well in the fridge for up to 2 weeks.
- Freezing: Freeze unfilled cookie shells for up to 3 months. Thaw and fill before serving.
- Reheating: No reheating required—best enjoyed at room temperature.
FAQs
What is the best way to shape these cookies?
An oreshki mold is traditionally used, but you can bake them in mini muffin tins or shape them by hand.
Can I use only butter instead of margarine?
Yes! Using all butter will make the cookies richer, but margarine helps achieve the classic crumbly texture.
Why is mayonnaise in the dough?
Mayonnaise adds moisture and richness, making the cookies extra tender.
Can I make these cookies without an oreshki mold?
Yes, you can shape the dough into small balls, press them into mini muffin tins, and bake them into cups to be filled later.
What can I use instead of dulce de leche?
Try Nutella, caramel sauce, or sweetened condensed milk cooked until thickened.
How do I prevent the cookies from burning?
Monitor the baking time closely and cook at medium heat if using a stovetop mold.
Can I make the dough ahead of time?
Yes! Store the dough in the fridge for up to 24 hours before baking.
How do I prevent the cookies from getting too dry?
Don’t overbake them, and store them in an airtight container to maintain freshness.
Are these cookies too sweet?
The dulce de leche filling is quite sweet, but the cookie shells balance it with a buttery flavor.
Can I add a glaze or topping?
Absolutely! Drizzle with chocolate, caramel, or sprinkle crushed nuts for extra texture.
Conclusion
These Walnut Cookies (Oreshki/Gorishki) are a nostalgic, melt-in-your-mouth treat filled with rich, creamy dulce de leche. Whether you’re recreating childhood memories or discovering them for the first time, these cookies are perfect for special occasions, holiday gatherings, or simply indulging in a homemade delight. Try them today and enjoy a taste of tradition!
Print
- Prep Time: 50 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 40 minutes
- Yield: ~50 cookies
- Category: Cookies, Desserts
- Method: Stovetop
- Cuisine: Eastern European, Russian, Ukrainian
- Diet: Vegetarian
Description
These Oreshki (or Gorishki) cookies are a beloved Eastern European treat, featuring buttery, crisp cookie shells filled with creamy dulce de leche. Perfect for special occasions or nostalgic baking, they are sweet, crumbly, and irresistibly delicious!
Ingredients
For the Cookie Dough:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup margarine, room temperature
- 3 1/2 cups all-purpose flour
- 1 cup sugar
- 3 large eggs
- 1/4 cup mayonnaise
- 2 tsp baking powder
For the Filling:
- 28 oz dulce de leche
Instructions
1️⃣ Prepare the Dough
- In a large bowl, cream together butter, margarine, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in mayonnaise (this makes the cookies extra tender).
- In a separate bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.
2️⃣ Shape & Bake the Shells
- Preheat your Oreshki mold (a special walnut cookie mold).
- Roll small portions of dough into pea-sized balls and place them into the mold cavities.
- Close the mold and cook over medium heat for 1–2 minutes per side, until golden brown.
- Remove the shells and allow them to cool. Repeat until all dough is used.
3️⃣ Fill the Cookies
- Spread or pipe dulce de leche into one cookie shell.
- Press another shell on top to form a whole walnut-shaped cookie.
- Repeat with remaining shells.
4️⃣ Serve & Enjoy!
- Dust with powdered sugar or drizzle with melted chocolate for extra indulgence.
- Store in an airtight container at room temperature for up to a week.
Notes
- No Oreshki mold? Try using a mini muffin tin or shaping small cookies and sandwiching them together.
- You can mix crushed walnuts into the dulce de leche filling for an added crunch.
- For a chocolate version, add 1 tbsp cocoa powder to the dough.
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