Well folks, here we are again at the start of another December. I’m proud to say this is my 15th year doing this crazy cookie thing–it may not have always been documented, but it’s always been baked!
Before I get into today’s cookie, the kick-off cookie, the cookie that starts it all (you get the picture), I want to let you know of a style change I’ll be making. Instead of putting the recipe at the end of the post, I’ll be putting it at the start. Why? Because I’ve *also* scrolled through cooking/baking pages looking for the recipe, just like you do, and it’s annoying. While I hope you stick around and read my color commentary on the cookie at hand, I want to make sure you get what you need out of this first.
Oreshki (from Alonya’s Cooking)
- 2 eggs
- 1/3 cup sugar
- 1 stick unsalted butter softened
- 6 1/2 tbsp mayonnaise
- 1/8 tsp baking soda
- 1 tsp vinegar
- 1/4 cup cornstarch
- 2 cups all-purpose flour
- 1 stick of unsalted butter softened
- 1 14oz can dulce de leche
- 1 tsp sour cream
- Make the filling first, as it needs time to set; beat together the filling ingredients and refrigerate until needed.
- TO MAKE ORESHKI: In a medium bowl beat the eggs and sugar until pale and frothy; set aside.
- In a separate small bowl beat the butter until smooth then add the mayonnaise and mix to combine. Set aside.
- Dissolve the vinegar with baking soda and set aside.Sift together the flour and cornstarch into a large bowl.
- Add the egg mixture, butter mixture and soda mixture and beat everything together until a soft dough forms.
- Cover and refrigerate dough for at least 1 hour before handling.
- Once dough is cold enough to work with; scoop out 1 teaspoon full of dough into each oreshki mold.Lightly mold in the dough into the cookie iron.
- Cover mold with the lid and bake in a preheated 375 degree F oven for 30-35 min or until golden.
- Invert cookies onto a tray and continue to work with remaining dough chilling the dough in-between the handling.
- Cool cookies completely before filling.
- TO ASSEMBLE ORESHKI: Fill each cookie half with the filling mixture and combine the cookie halves to form a walnut shape cookie.
- Refrigerate shells and serve cold at all times. Enjoy!
Okay, now to the good stuff.
So I have a very cool grocery store within walking distance of my house. (Not that I walked there, no, it’s December and I’m not in the South anymore.) It looks boring enough from the outside, like most grocery stores do. However, inside it’s like an international vacation without ever pulling out a passport. They have Asian things, they have Hispanic things, they have Kosher and Hebrew things, and they have Russian and European things.
On this last point, there are a lot of countries in Europe represented here, but there is more Russian/Eastern European things in this grocery store than anything else. (And yes, I know Russian is in Asia.) There’s a large Russian/Eastern European population near where I live…though I don’t know if I’d know this without help of this grocery store.
My point is, they have cool stuff there in other languages that look amazing. I saw these a few weeks ago and haven’t stopped thinking about them.
They looked like walnut shells, but baked, and apparently you fill them with things. As I was contemplating Googling that exact phrase, I saw the name Oreshki on the package and instead Googled that.
I literally saved myself hours in doing that.
I found a number of recipes for this cookie, generally considered a Slavic cookie, and in all of them, the recipe talks about getting a special pan to make these cookie shells. In fact, every recipe I saw talked mostly about how to prepare the cookie part of this, and the filling was mainly an afterthought.
As I already had the cookie handled, I went straight to the filling. (Though I’m now intrigued with this pan and it’s on my Amazon list.)
Once I found a recipe I thought I could handle, I assembled the filling. In this case, it was literally three ingredients: Dulce de Leche, butter, and sour cream. All things I love.
Mix, chill, and plop.
Or so I thought. I mixed. I chilled. And I plopped…and then discovered I put too much filling in each and had to scoop out a spoonful from half my shells.
Live and learn.
Once I was able to assemble these cookies without a Dulce de Leche lava trail, I sprinkled them with powdered sugar and put them in the fridge. This recipe says specifically to keep them there. I have no problem with keeping these cold, but I live with 2.5 teenagers (my youngest is 12 and a half). Things in the fridge tend to disappear quickly, without a trace, and with no one taking responsibility for the disappearance.
Therefore, these will live safely in the trunk of my car.