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Stovetop Filled Nut Cookies

Delicious walnut-shaped cookies with condensed milk — the taste of childhood! These days there are all sorts of molds and gadgets for baking cookies. But most of us grew up with grandma's stovetop nut mold and those wonderful little cookies filled with condensed milk. You can buy a mold like it in stores, but nothing beats the old handmade one from grandma's pantry — the quality and material of the mold make a real difference. Cookies made in a mold like that come out perfectly crisp.

Snezhana

Recipe author

Composition / ingredients

Servings:

Margarine

200

Wheat flour

400

Chicken eggs

Sugar

200

Table salt

0.3

Baking soda

Vinegar

0.5

Condensed milk

350

Walnuts

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 7 g

Fats 26 % 20 g

Carbohydrates 65 % 50 g

399 kcal

GI: 2 / 0 / 98

Cooking method

Step 1:

Gather the ingredients. Take the margarine and eggs out of the fridge ahead of time — they need to be at room temperature to give you a nice, workable dough.
Step 2:

Cream the softened margarine together with the eggs and sugar.
Step 3:

Pour in the sifted flour and add the salt and the baking soda slaked with vinegar. Knead into a soft, elastic dough — work quickly and add only a little extra flour as you go, so the dough doesn't turn out stiff. Wrap the dough in plastic wrap and let it rest in the fridge for about an hour.
Step 4:

Take out the chilled dough, roll it into ropes, and cut them into small pieces for the cookies, sizing them to your mold.
Step 5:

Roll the pieces into balls and flatten them into small discs.
Step 6:

Heat the mold on the stovetop. You don't need to grease it — the dough has enough margarine, which will render out as it cooks and coat the mold.
Step 7:

Place a piece of dough in each hollow of the mold, press down with the top, and cook for about 5 minutes. Check the cookie shells for doneness — they should be golden.
Step 8:

Remove the shells from the mold and trim off any excess dough with a knife. Don't throw the trimmings away — you'll use them for the filling.
Step 9:

Crush the trimmings into crumbs with a rolling pin.
Step 10:

Make the filling: add chopped walnuts to the crumbs (set some nuts aside, broken into small pieces), pour in the condensed milk, and stir together.
Step 11:

Fill both halves of each shell with the filling, tuck a piece of walnut into the middle of one half, and press the halves together, sealing the edges with a little condensed milk from the filling.
Step 12:

Your childhood-favorite condensed-milk nut cookies are ready. Enjoy them with a cup of tea!