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Shell-Shaped Cookies with Condensed Milk: The Complete Guide to Perfect Treats
Alexander Neverov
1 Aug 2025
Russian tea cookies, affectionately known as "oreshki" (little nuts), have been warming hearts since Soviet times. These delicate shell-shaped treats became particularly popular in the 1970s when special baking molds became widely available. What makes them special:
- Originally featured in women's magazines as affordable holiday treats
- Regional variations include different shapes and names
- The perfect balance of crisp shell and creamy filling
- A staple at family gatherings and tea parties
The Classic Recipe Perfected
Ingredients You'll Need
For the Cookie Shells:
- 3 cups (360g) all-purpose flour
- 1 cup (225g) high-quality butter (chilled)
- ½ cup (60g) powdered sugar
- 3 large egg yolks
- Pinch of fine sea salt
- 1 tsp pure vanilla extract
- 1-2 tbsp ice water (if needed)
- 14 oz (400g) dulce de leche (store-bought or homemade)
- ½ cup (115g) softened butter
- 1 tbsp brandy or lemon juice
- ½ tsp vanilla bean paste
Step-by-Step Baking Instructions
1. Preparing the Perfect Dough:
- Sift flour and salt together in a large bowl
- Cut in chilled butter until mixture resembles coarse crumbs
- Incorporate egg yolks, powdered sugar, and vanilla
- Gently knead just until dough comes together
- Wrap in plastic and chill for at least 40 minutes
- Preheat oven to 350°F (175°C)
- Roll dough to 1/8-inch (3mm) thickness
- Cut 2-inch (5cm) circles using a cookie cutter
- Press into oreshki molds, trimming excess dough
- Bake for 14-16 minutes until pale golden
- Cool completely before removing from molds
- Whip softened butter until light and fluffy
- Gradually add dulce de leche while mixing
- Blend in brandy and vanilla paste
- Whip for 3-4 minutes until perfectly smooth
- Transfer filling to a piping bag
- Pipe generous amount onto flat cookie halves
- Gently press matching halves together
- Optional: Roll edges in finely chopped nuts
Enjoy the comfort of home with Cosy Cuisine!
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Pro Tips for Baking Success
Dough Secrets:
- Keep ingredients cold for flaky texture
- Handle dough minimally to prevent toughness
- If crumbly, add ice water 1 tsp at a time
- Grease molds thoroughly to prevent sticking
- Don't overfill - shells may break
- Let cool completely before removing
- Package in decorative candy cups
- Arrange on vintage tea trays
- Gift in beautiful handmade boxes
Creative Variations to Try
1. Dietary Adaptations:
- Gluten-free: Use almond flour blend
- Vegan: Coconut oil + aquafaba substitute
- Sugar-free: Erythritol sweetened filling
- Chocolate: Add cocoa to dough or filling
- Coffee: Infuse filling with espresso
- Citrus: Add zest to the dough
- Edible gold leaf for special occasions
- Drizzle with tempered chocolate
- Dust with matcha or cocoa powder
Frequently Asked Questions
Why does my dough stick to the mold?
It's better to freeze shells and fill separately. Assembled cookies may soften.
- Dough wasn't chilled enough
- Insufficient greasing
- Rolled too thin
- Submerge unopened can in water
- Simmer for 3 hours (check water level)
- Cool completely before opening
It's better to freeze shells and fill separately. Assembled cookies may soften.
Why These Cookies Belong in Your Repertoire
- Nostalgic Charm - A taste of Russian tradition
- Versatile - Perfect for any occasion
- Budget-Friendly - Simple, accessible ingredients
- Impressive Presentation - Looks professional with minimal effort
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