Walnut Cookie Recipes. Any suggestions for how I can alter it to make them more soft? You mean to heat it up on a stove top? Oreshki are the traditional crisp and flaky Walnut Shaped Cookies filled with dulce de leche filling. You would also need to use a different mold for the cookies, individual molds that are baked in the oven, not on a skillet, like I use. LOL. Thanks dear. If you are a chocolate lover, you could also add some homemade sugar free chocolate chips!. Love these! Advertisement Oreshki are walnut shaped cookies filled with a dulce de leche filling, creating one of the most admired Russian cookies! My dad ordered it for me on Amazon:)). The crisp, golden exterior of the cookies hold a very creamy, caramely filling made with dulce de leche.Â. P.S. I can remember watching my Mom making them in our small Belarusian home. I have never seen these before. In a large bowl, using a standing mixer with a whisk attachment or a hand held mixer, mix the eggs and sugar until pale yellow and fluffy, at least 5 minutes. I’m so happy to hear that you were happy with this recipe, Peggy. They are such a treat, aren’t they? 8. I love them but I am taking a break and pelmeni is the next experiment on my list. Oreshki Mold for walnut cookies: You can purchase an oven mold for these cookies â¦ Cook all of the cookies, cutting them out into walnut shapes. Hi nataliya i was wondering can you explain how to use the metal press on a flat top? I’m not sure which is more work, since you have to take the time to shape the oreshki individually in the molds, but you have to stand there at the stove holding the skillet tightly closed the entire time you are cooking the oreshki, and then you still have to carefully cut out the oreshki. This is the best oreshki recipe I found online. Mix in all the flour and swith from whisk to wooden spoon, when cookie dough becomes thicker. I do have a question though, are they supposed to be super crunchy? Thank you so much for sharing, Olya. I’ve been wanting to get one for a while now!! They have the most perfect soft texture and theyâre so delicious. Here’s where the oreshki skillet comes to the scene. Now a days their is also an electric oreshki maker, I heard it’s a lot easier! Please advise me. In the recipe says 1 cup ( or 8 tablespoons). Usually the dairy fillings make baked goods soft, is that true in this case? I will try it soon. Store the cookies in an airtight container at room temperature. * Percent Daily Values are based on a 2000 calorie diet. It’s easier once the walnuts are cooled of bcuz they don’t break as easy when you’re trying to shape them out. I’m so happy right now! I will use the individual molds sometime for a stocking stuffer size treat but not for dainty tea cookies. I couldn’t wait til I was big enough to help her. Apr 1, 2013 - This is my sisters recipe for Oreshki, she is a really good baker (Makes the best Pyana Vishnya Cake, I got to post it one day). Since the one I use is my mom’s and is about 30 years old, you probably won’t be able to find the exact one that I have, but there are many oreshnitsi for sale that you can find online. Maybe I’ll post it when I have some time. This is my sisters recipe for Oreshki, she is a really good baker (Makes the best Pyana Vishnya Cake)So we came over to her house and we ate whole lot and took some home. I bought the stove top iron because the size was correct for a 2-bite cooky, while the individual molds were much too large. Unlike the other recipe where the cookies barely held together because they were too crumbly these are perfect and can be handled safely. Fill the inside of two walnut shaped cookies with the filling and place two of the cookies, filling side down, toward each other, gently squeezing, and scrape off the excess filling with a small paring knife. Add softened butter. Natalya please tell me how do these oreshki turn out hard or soft? your own Pins on Pinterest When I use the mold that goes into the oven, I actually use a different recipe and I don’t bake it that long either. The skillet contributes to them being really crispy. I use the oreshnitsa that you use on the stovetop, so I don’t cook them anywhere near that long. In this particular case, it means âwalnuts.â How are these cookies and my childhood related? The only one Iâll ever use! Stir in the baking powder, salt, flour and â¦ Thanks ð They look so good now I want some! Itâs perfect for me because if I had them at home it would be me and my older son eating most of them (check him out in picture). When you fill them and they stay filled for a few days, they will soften. She would take boxed cake mix and tweak it to turn it into cookies and mix in walnuts. I love that the filling is not super sweet! Start adding flour in batches. I made the dulce de leche from scratch from Alton Brownâs online recipe with a quart of whole milk, 1-1/2 c sugar, 1 vanilla bean, and 1/2 tsp soda. Also, would like to give you a tip to clean & shape each of the walnut best if you do after they cool off & using a potato peeler. Add the baking soda dissolved in vinegar and mix again until combined. Yes, you can leave them at room temperature, Inna. The pages contain affiliate links that earn us a commission. Russian Oreshki Nuts 16 Mold Skillet - USSR Oreshki Mold Oreshki Cookie Candy Maker 16 wells griddle - Walnut Cookie Mold Pastry Oreshnitsa - 1308478 4.3 out of 5 stars 55. These beautiful delights are the iconic treats for Slavic families, especially during holidays and special occasions. ððððð. Shape little balls from the prepared cookie batter, about 3/4 of a teaspoon of batter for each walnut shape. Oreshki are Russian walnut shaped cookies, made by cooking them in a special skillet. Mix dough well together until you get same consistency. If it’s 1 cup then it would be 16 tablespoons. Cook on stove top until golden brown, flipping each side. I cooked mine for only 1 – 1 1/2 minutes per side, but you might need to cook them longer, up to 3 minutes per side. Is there a replacement for the mayonnaise? The crisp, golden exterior of the cookies hold a very creamy, caramely filling made with dulce de leche. Iâve made them twice already and definitely thinking about a third time haha.. So we came over to her house and we ate whole lot and took some home. Add the melted butter, mayonnaise, sour cream until evenly mixed. ★☆ Apr 5, 2018 - This Pin was discovered by carmela labriola. I used 350F placing the molds at the top rack (highest position) for 8 minutes and they come out golden brown. Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Post was not sent - check your email addresses! Where could I find this griddle that you use? I might make them and feel some of them with peanut butter, my kids would love it. Walnut cookies, (aka "Oreshki") continue to be a treat in the Russian culture, they're that good! The golden exterior of these cookies â¦ Another thing is I don’t mix the Dulce DE Leche with anything (I think this has enough butter) and it’s still super yummy. Ingredients. Buying a good mold and making this crisp, 4 ingredient shortbread cookie dough should complete your search to the perfect walnut cookie! I completely have no self-control when it comes to bakes goodies. Continue to fill the cookies, gently squeezing the two halves of the cookies together. These delicate, sweet, and buttery Snowball cookies are the best Christmas desserts you could ever ask for. When cool, roll in remaining confectioners' sugar. I prefer the texture of these, since they are really crisp. Their website is http://www.oreshnitsa.net or http://www.oreshnitsa.com. Mix together in bowl flour and sugar, rub in butter and margarine into flour until it has same â¦ Cook each side until golden on both sides, flipping the griddle over halfway through. Please let me know, Hi, This is the only way I have made them so I can't tell you for sure. The time really depends on the type of griddle you are using and on your stove. Preheat the oven to 350°F. Rate this recipe Apr 25, 2018 - Oreshki are walnut shaped cookies filled with a dulce de leche filling, creating one of the most admired Russian cookies! Allrecipes has more than 50 trusted walnut cookie recipes complete with ratings, reviews and cooking tips. I’m so glad that you enjoyed the Oreshki, Sorina. Note: I don’t make them often, just don’t like making oreshki on stove top(I have flat top), butter melts and drips to sides. I have also hidden a nut inside the “nuts” ð. It sure helps to pass the time. These Romanian vanilla walnut cookies will pair perfectly with a hot, cozy cup to warm your hands on a chilly day. You can buy them online but I know there are electric oreshnitsa skillets too, which are probably easier to use. Thank you for sharing your tip:). OMG I had to comment! Problem you will run into is that butter would melt and create mess on your oven top but it will wash off latter. Discover (and save!) Sorry for the typo in the printable version. These walnut-shaped cookies are traditional Russian treats. I wrote about it in the post. Would like to make an extra large batch and then have them handy. You should have a total of about 115 oreshki. New Russian Oreshki Mold Maker Nuts Best Price Model 16 USSR ;#by:lowprice4you100 Where to get good quality Walnut Cookie Mold in America? Yes, there are. ★☆. 2 bowls - separate eggs. I wish I could attach photos for reference but here are a few tips if you do these in the oven. Their oreshnitsa broke in 1 month and company said they do not cover after 1 month. Chocolate walnut cookies are filled with rich chocolate flavor which is complemented by the nutty goodness. They are in US. You can use the excess cookie crumbs or crushed nuts in the filling, for added flavor and crunch.Â, 1 cup (or 16 Tablespoons) butter, melted and slightly cooled, 1 teaspoon baking soda dissolved in 1 teaspoon vinegar, 1 1/2 cans dulce de leche (cooked condensed milk), 1 cup butter (or 16 Tablespoons), room temperature. Wonder if this recipe would wok for an Electrical Oreshnitsa?! âOreshkiâ or walnut shaped cookies is one of my favorite Russian dessert!!! Thank you for this recipe! Love Barbara. I’m not sure why Masha. These are so delicious. thanks, I have seen many on ebay. Mix in the egg. These and Muravejnik I care for! Fill them with cooked condensed milk(Optional to put some roasted walnuts inside each oreshek) But I also adapted a technique where if I did use a bit much I would put one mold on top of the other right after I remove them from the oven (I have two molds) and press and that would actually compress the dough and create a dip for the filling but it’s even better to use the right dough amount for the molds (mine are about 1/2 a tea spoon worth of dough each). Beat in yolk and walnut liqueur, then add flour mixture, beating until just combined. Using Orshnitsa maker place small balls of dough inside each metal form (Oreshek). http://www.oreshnitsa.net/Pages/default.aspx their oreshnitsa works the best, I have been making oreshke many times, with my mother-in-law recipie & always get compliments on them! Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste. Looking for the recipe with soft texture. You need to use a different recipe and use individual molds for the cookies that are baked in the oven instead of the traditional stovetop skillet. And let me tell you as much as I love the results and these sweets it takes forever: about 4 hours and I would never even finish all the dough. I admire your patience! Omg, the memories! Fold in egg whites, walnuts and bread crumbs and mix lightly with beater. Itâs perfect for me because if I had them at home it would be me and my older son eating most of them (check him out in picture). I prefer soft oreshki over crispy. In a large bowl, using a standing mixer with a whisk attachment or a hand held mixer, mix the eggs and sugar until pale yellow and fluffy, at least 5 minutes. Beat sugar and yolks until light in color. Otherwise, turn on a podcast or a show on tv or Youtube. 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 â¦ It’s perfect for me because if I had them at home it would be me and my older son eating most of them. Aug 7, 2020 - This is my sisters recipe for Oreshki, she is a really good baker (Makes the best Pyana Vishnya Cake, I got to post it one day). It sure helps to pass the time. I’ve made oreshki with the individual molds too, and they are really tedious, you’re absolutely right, Olga:). Let them cool, break off access on sides of each one. Definitely making today! Where do you buy the metal press? Make little hole in middle of flour mixture, put eggs, mayo and baking powder. http://momsdish.com/r463. They DO take some patience, Barbara. ★☆ We still do it with individual pieces that you shape with your hands and it takes days to make lots of them. How can I make the oreshki soft? Instead of the crumbs, you can use crushed nuts, but I prefer the taste and texture of the cookie crumbs. Can I have recipe for the softe one i like softer.Please!! Here’s one that is similar to the one that I have.Â. Mine is the same one my Mom used more than 25 years ago in Belarus, so it’s extra special and still works just as well. I have been looking for the Crispy crunchy version!!!!!!!! I’ve recently been on a roll making these for multiple friends and family occasions and boy was I tired – I have pictures with loads and loads of these things out of the oven. 7. Disclosure: This website is part of Amazon's Associates Program. I would love to try these but don’t see myself making these! It’s never been runny for me. Yum! These are best after a day in the fridge and two even better. Mmmmm yummmm love caramel I remember my great aunt Shirley talking about her father buying cookies that were shaped like a walnut and had cream in the middle she remembers them @ walnut cookies and looking @ these beautiful stunning tantalizing cookies reminds me of aunt Shirley who has such a sharp mind for a woman her age she will be turning 95 this summer bless her must remember to order an oreshnitsa skillet sounds challenging and time consuming but would like to challenge myself and make these for her sometime thanx so much for sharing this really cool recipe olya u totally rock gurl have a gr8 week ahead cheers. Maybe you’re lucky enough to already own one, passed down from your mom, or you’ve purchased an electric one. I haven’t posted that recipe yet, Lidiya. I remember borrowing it from people but I don't know where I could find it. Hello, for the filling is it supposed to be 1 cup of butter or 8 tablespoons? Read my story to see what makes Momsdish so special. I tried these for my parents and they agreed that it is too crunchy. Nutella is a great idea! Don’t make them any bigger, because the excess batter will ooze out of the skillet.It’s very helpful to shape a lot of the cookie balls before you start cooking them. Find out all about the walnut â¦ Save my name, email, and website in this browser for the next time I comment. I’m so glad that you took the time to write from your experience, especially since I’ve never used the electric oreshnitsa. (I’m going to use the individual molds, hoping to get a crunchy cookie) ★☆ I have exact same oreshniza that you have, passed down from my mom too. That’s a great idea, to make a peanut butter filling, Natasha. Ditto yup I think so Olga darlin just need that special skillet and then must most definitely gotta take the plunge whooshhhhh @ usual u don’t disappoint love this site lots. When you have a lot, or even all of the cookie balls shaped, (cover them with plastic wrap so they don’t dry out), heat the oreshki griddle on medium heat until hot. Is there a way I can make these less crispy? The cookies should be crunchy, but definitely not too crunchy to bite into easily, especially after you add the filling. OMG you call this tedious? These crunchy cookies filled with dulce de leche (cooked condensed milk) are absolutely delicious and super cute. Recipe Tips and Variations: I have tried this walnut cookie recipe with coarsely ground and more finely ground walnuts. I have one and LOVE it! Cook all of the cookies, cutting them out into walnut shapes. Theyâre a perfect pop-in-your-mouth, one-bite cookie! Lol. The crisp, golden exterior of the cookies hold a very creamy, caramely filling. I have an oreshnitsa from nakkitchen.com that goes in the oven and I do about 30-35 min at 375 degrees. Welcome to my blog! Make your cookies a guaranteed hit by adding an ingredient you probably already have in your pantry: walnuts! They are an iconic Russian treat, especially during holidays, weddings and other special occasions. Beat whites until stiff. Since the filling contains cream cheese, is it safe to keep the oreshki at room temperature for an extended period of time? I haven’t tried it myself, but I’m sure it is easier. Ive made ur oreshki, the cookies turned out great, but the filling is a bit runny, followered the recipe to a t, and still runny. Meet some of the most unique cookies that hail from my childhoodâwalnut-shaped cookies called oreshki.Oreshki means ânutsâ in Russian. I haven't tried it But I am sure it would. Oreshki require a special skillet, called the oreshnitsa, to cook them. This is the best! Just a few questions. Excellent recipe. Crush all the cookie scraps into small crumbs, using a ziplock bag and a rolling pin, or a food processor. The good news is you donât need to stand over a gas stove to make these anymore. Oreshki are Russian walnut shaped cookies, made by cooking them in a special skillet. So have wet towel on you to wipe stove top. It’s very helpful to shape a lot of the cookie balls before you start cooking them. I tried another recipe before this one and that was not good. Iâm Olga, a nurse by night, mama and foodie by day. I don’t have the oreshki maker that you use on the stove but I have a Teflon (my preference to aluminum) multi mold (a single mold with 12 oreshki holes) I found on Amazon and I do these in the stove. My mom never made them as she never baked but my grandma would make them once a year. Either way, it’s totally worth it:). It’s 16 Tablespoons, or 1 cup. I imagine you could also use almonds, pecans or hazelnuts.. http://www.ebay.com/itm/16-Sw…. Mix in the maple syrup and vanilla extract. Can I substitute the margarine with butter? You can also fill them with Nuttela spread. My mom bought me the presses but i have no idea how to use them. Crush all the cookie scraps into small crumbs, using a ziplock bag and a rolling pin, or a food processor. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window), Sweet and Sour Chicken With Pineapple and Peppers, http://www.oreshnitsa.net/Pages/default.aspx. Add the melted butter, mayonnaise, sour cream until evenly mixed. These are a chocolate nut loverâs dream come true and are dairy free! OMG they are so good. These are like a â¦ But they look so tasty! These are amazing. Form dough into a 1-inch-thick disk, wrap in plastic, and refrigerate for 1 hour. I’m sure your aunt would really appreciate it. Buttery Walnut Snowball Cookies or Mexican Wedding Cookies or Russian Tea Cakes are wonderful and easy Cookies. Thank you Olga this is the ultimate recipe for me. Norwegian Walnut Cookies are loaded with them and liberally dusted with confectionerâs sugar. The Russian pianist at the event shared with me that the finest version of this traditional cooky is when you place a walnut inside. Thank you for taking the time to write. We baked these cookies while I was in Russia this summer and I â¦ Hello. Perfect timing, thank you! I’m so glad you are happy with this recipe, Lidiya. Ladies, just an advice if you ever want to buy yourself an electric oreshnitsa make sure to do so from them! But thanks for the recipe. Their outer shell is made out of crispy shortbread, using a special metal mold, and the inside is filled with creamy Dulce de Leche.. 9. The crisp, golden exterior of the cookies hold a very creamy, caramely filling made with dulce de leche. I also learned that I can split the work load by storing the dough in the fridge for a couple of days (I have gone as long as five) and it didn’t really affect the result on any negative way. Notify me of follow-up comments by email. Beat the butter and brown sugar until smooth. The times will vary depending on your oven and molds. I had no idea these exist. ★☆ Easy cookies with dough flakes, walnuts, and condensed milk cream. Hi. What’s the best way to cook condensed milk without having it explode? I also use this recipe but it need margarine for the cookies. Oreshki are Russian walnut shaped cookies, made by cooking them in a special skillet. I let them sit in the fridge for a few days and they got a bit less crunchy but they still are not soft. I also â¦ 250 grams walnuts (3 cups whole nuts) 3 egg whites (room temperature) 100 grams (½ cup) granulated white sugar, or to taste Dough will be soft and little sticky. I promise to make you fall in love with cooking. I would sit at the kitchen table, keeping her company as she would spend hours making these special but very tedious desserts. It was correct in the recipe at the top of the post:). Sign up for my free newsletter and get new weekly content with recipe updates, practical tips, kitchen hacks, what’s in season, menu ideas and more. There is a completely different recipe if you want to make them soft. I remember that episode from Good Eats by Alton Brown too:). If you like individual-sized â¦ Plus if your order from USA you have to pay custom fees yourself. Or is it safer to refrigerate them? Quickly place a cookie ball into each of the cookie wells, close the lid and tightly hold the two ends, squeezing them as tight as you can. Can I freeze some oreshki shells and defrost in like 2 weeks and then fill them? Oreshki, these beautiful, walnut shaped Russian cookiesâ¦ Mix together in bowl flour and sugar, rub in butter and margarine into flour until it has same consistency. If you have a helper, it makes this process much faster and much more enjoyable. I love Muraveinik too:). Both versions taste great. They are crispy as they come out. Oreshki, these beautiful, walnut shaped Russian cookies, have so much meaning for me. All my relatives bought electrical oreshnitsa from oreshnitsa international company. Here is link to good one. We have dulce de leche in all the stores in our area and I use it instead. Welcome to my online kitchen, where I share step by step recipes and kitchen tips, to make homemade cooking easier, practical, and of course, more flavorful. Add the flour and mix, starting on low speed and gradually increasing the speed to medium, until all the flour is incorporated. When I was growing up, my mom would make delicious chocolate walnut cookies. I have patience for knitting and crochet and cross stitch but not for baking! Thank you for the recipe! One of my friends said they bought oreshnitsa from Canada and were not happy. THESE were my absolute TOP treats a kid. Also: could I freeze these once they are finished? Check out natashaskitchen.com for all the details. I made these for a reception held after a piano concert with a Russian theme. I tried a few other brands of electric oreshnitse & they don’t last & don’t work as well as the one from the website. Thank you for taking the time to write. Sorry, your blog cannot share posts by email. It takes about 2-1/2 hours of careful simmering but itâs worth the extra time to be sure there are no preservatives or residue of heavy metals that you may have when using canned mills. Seems like I have a hard time biting into them so I wonder if itâs because I overbake them? Looking for walnut cookie recipes? This site uses Akismet to reduce spam. Walnut vanilla cookies â they are the most mellow, walnutty cookies Iâve ever made and tasted! The cookie batter will spread when you’re squeezing the two sides together and that’s a good thing, since it makes sure that the entire walnut shape is completely covered and you will also use all the leftover cookie scraps in the filling. I look at it once in a while but hesitate to make oreshki. I don't really have margarine in the house, ever. That would be so sweet and thoughtful of you, Tzivia. However, when I was cooking condensed milk before, I poured the condensed milk into a mason jar and cooked it in a slow cooker. Just use it as if you were any pan, only keep wet towel and wipe often, helps preventing burning grease and smoke. These are my favorite! I don’t have the recipe for the soft cookies posted on my website yet. To made oreshki extra soft I also added secret ingredient 2 spoons of VODKAð. Slavic people love using cooked condensed milk in lots of desserts. I would mix it with cream cheese first:). Momsdish is all about less ingredients and approachable cooking. Individual bite-sized desserts. I take a slightly warm dulce de Leche put it in a small ZipLock bag cut out the corner and use it to fill the cookie halfs by squeezing the filling into each one. The crisp, golden exterior of the cookies hold a very creamy, caramely filling made with dulce de leche. I really need to buy myself one of these. Look on Google or Amazon; type in “oreshnitsa”. Use a small and sharp paring knife to cut each of the walnut shaped cookies out, setting aside all the scraps. I actually haven’t cooked condensed milk in years:). So beautiful! Hi Olga, You can serve them immediately, but they will stay fresh for at least 1 week. For the filling, in a large bowl, using a standing mixer or a hand held mixer, combine the dulce de leche, butter, cream cheese and vanilla extract until evenly combined. When you have a lot, or even all of the cookie balls shaped, (cover them with plastic wrap so they don’t dry out), heat the oreshki griddle on medium heat until hot. These beautiful Walnut Shaped Cookies with Dulce de Leche filling (oreshki) are golden, melt-in-your mouth, crispy on the outside and creamy on the inside little pastries. Nov 22, 2016 - Oreshki are Russian walnut shaped cookies, made by cooking them in a special skillet. thanks for sharing!! growing up in ukraine I am used to eating the softer ones. Perfect little treats of walnut flavor and amazing texture! The recipe I have for the individual molds, the oreshki turn out softer and sandier in texture, which is great too, but I like the crisp ones best. Pronunciation of walnut cookies with and more for walnut cookies. Spread the dough fairly thin with your finger over the mold – if there is too much dough it will rise too high and you will not have a place for the filling (my first attempt). How to say walnut cookies in Serbian? See. Now I use electric one and it works great for me . But Oreshnitsa International company gives 1 year warranty. Here were are with the second cookie in Lord Byronâs 24 Cookies of Christmas Volume 3. Add the cookie crumbs to the filling and mix again to combine. I also wanted to try the soft version if you have it ð. I prefer cooking to baking, and the only way I don’t mind some of the more tedious parts of baking is if I’m listening or watching something at the same time. The filling is great! What a lot of dedication to make the dulce de leche from scratch – good job! Shape little balls from the prepared cookie batter, about 3/4 of a teaspoon of batter for each walnut shape. $19.95. Add the baking soda dissolved in vinegar and mix again until combined.Add the flour and mix, starting on low speed and gradually increasing the speed to medium, until all the flour is incorporated. Bake for 12 minutes in the preheated oven. Delicious walnut cookies that are crunchy yet creamy. Share a photo and tag us â we can't wait to see what you've made! Can you use this same recipe for an electric oreshnitsa? I’m so glad you enjoy the Oreshki recipe, Vicki. Olga, you state that this recipe makes 115 oreshki. Hello, many thanks for the recipe. Is that 115 oreshki put together or does it account separate halves so for a total of 58 cookies put together? Assemble the cookies: 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. I have a flat top. Use a small and sharp paring knife to cut each of the walnut shaped cookies out, setting aside all the scraps. https://www.thespruceeats.com/top-eastern-european-nut-cookie-recipes-1136203 They have a truly unique taste, that you can't find anywhere else but in Russia or Eastern Europe. Learn how your comment data is processed. Maybe the dulce de leche/cooked sweetened condensed milk was a thinner consistency. Thanks! So we came over to her house and we ate whole lot and took some home. Chopped or toasted, walnuts add big flavor to these top-rated cookie recipes.