Walnut-Shaped Cookies with Dulce de Leche

Recipe card

Walnut-Shaped Cookies with Dulce de Leche

Prep 25 minCook 30 minTotal 55 minYield About 20 filled cookies

Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method

Ingredients

250 g all-purpose flour 100 g unsalted butter, softened 150 g granulated sugar 1 whole large egg 1/2 tsp baking soda 1 tsp white vinegar 1 tsp vanilla extract 300 g dulce de leche or thick caramelized condensed milk

Instructions

1. Make dough

   Beat butter and sugar until creamy. Beat in egg and vanilla. Stir baking soda into vinegar, then mix into the bowl.

2. Add flour

   Add flour gradually and mix just until a soft, non-sticky dough forms. Cover and chill 20 minutes.

3. Heat mould

   Warm a stovetop walnut-cookie mould over medium-low heat according to its instructions. Lightly grease only if required.

4. Bake shells

   Place a small piece of dough in each cavity, close mould and cook, turning if needed, 2 to 3 minutes per side until golden. Cool shells on a rack.

5. Fill cookies

   Trim excess edges. Spoon or pipe dulce de leche into half the shells and press a matching shell on top.

How to tell when it is ready

Trim excess edges. Spoon or pipe dulce de leche into half the shells and press a matching shell on top.

Tips

• Beat butter and sugar until creamy.
• Add flour gradually and mix just until a soft, non-sticky dough forms.
• Warm a stovetop walnut-cookie mould over medium-low heat according to its instructions.
• Place a small piece of dough in each cavity, close mould and cook, turning if needed, 2 to 3 minutes per side until golden.

Troubleshooting

• If the dough sticks to the mould, use less dough and follow the mould maker’s greasing directions.
• If shells are pale, cook a little longer over moderate heat.

Substitutions

• Use a dairy-free baking block for the shells.
• Use thick chocolate hazelnut spread instead of caramel.

Variations

• Stir chopped walnuts into the filling.
• Add a pinch of cinnamon to the dough.

Serving suggestions

• Serve with tea or coffee.
• Dust lightly with icing sugar.
• Arrange on a holiday cookie plate.
• Offer with fresh berries.

Make ahead

Measure and prepare the ingredients ahead. Follow the storage guidance after cooking: Store airtight at room temperature for 2 days or refrigerate up to 5 days because of the filling.

Storage

Store airtight at room temperature for 2 days or refrigerate up to 5 days because of the filling.

Food safety

Cool shells fully before filling. Refrigerate filled cookies if the filling label requires it.

Frequently asked questions

Can I use sweetened condensed milk straight from the can?

It is usually too loose for this filling. Use thick dulce de leche or properly caramelized condensed milk.

How should I store walnut-shaped cookies with dulce de leche?

Store airtight at room temperature for 2 days or refrigerate up to 5 days because of the filling.

Serve with tea or coffee. Store airtight at room temperature for 2 days or refrigerate up to 5 days because of the filling.