‘Horishki’/’Nuts’ cookies

I’ve made a few sweets since my last post and was fiddling around with my phone camera to get some pictures and transfer them over to the laptop. Finally got everything in working order.

Following is recipe my grandmother used to make when I was younger. I LOVED these (they’re called “horishki” which translates to nuts in English). The name comes from the fact that they’re made in little forms that make the cookies look like walnut shells. These forms were widely produced and sold in USSR, but I’m sure they’re around on eBay now if you’d like to use these. Otherwise you can essentially make the cookies from any forms that will allow you to put 2 pieces together. Please note that the cookies should be lined fairly thin in any form (about an inch and a quarter thick).

Horishki

Size of one cookie

Horishki forms

Dough:

– 1 cup sifted powdered sugar

– 3 cups flour

– 200grams sweet(unsalted) butter [that’s about 2 ‘sticks’] at room temperature (soft)

– 3 tablespoons sour cream

– 2 egg yolks

-.25 teaspoon baking powder

Mix everything except baking powder until just mixed (it’ll be a bit crumbly) then add baking powder and continue mixing. Continue kneading dough in bowl until it starts ‘sticking’. For these I took little balls and pressed them into the ‘nut’ forms but you can essentially press the dough into any form that will give them a hollow shape (they need to hold filling inside) or you can try hand forming little ‘thumbprint’ cookies. The dough stays together if kept to a smaller shape. Since it rises a little and it’s pressed down fairly thin, it can burn quickly in oven, so bake them on lower temperature, 275 degrees F, for about 15 minutes. Check on them often and take the cookies out when the edges are lightly browned.

For filling:

– 150G of finely chopped walnuts (the finer the better; can further crush them with mallet into ‘powder’). 150G is about .75 cups, but you can make it to taste depending on how many nuts you want in.

– 1 14 oz can of condensed milk

-2 tbsp butter

Remove the paper wrapping from milk can and place the unopened can into a pot of water completely submerged. Bring it to a slow rolling boil and let it boil on the stove for about 2.5 hours. Once done, open the can (it will be thick and caramel color) and mix it with nuts. Add in 2 tablespoons of butter and mix everything very well. Refrigerate to thicken the mixture before spreading on cookies.

*This makes a LOT of filling, so depending on how much you want to use in the cookies you may have some left over, in which case you can use in another batch or in another pastry.

Spread the filling on the cooled cookie pieces and sandwich together. You may ‘cover’ the cookies by sifting cocoa powder with confectioners sugar, then rolling the ‘nuts’ in the powder. Refrigerate for an hour to have the filling firm up before serving. Enjoy!!

Forms filled and ready to bake

Filling cookie

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This entry was posted in Cooking.

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