A charming and nostalgic treat, these walnut shaped cookies combine a tender, buttery shell with rich dulce de leche buttercream. Their elegant appearance and irresistible flavor make them perfect for festive gatherings, special occasions, or cozy afternoons with tea. Each bite offers a crisp exterior that melts into velvety caramel cream—crafted with love and a touch of artistry.
Ingredients Breakdown
The foundation of the cookie shell is a mixture of everyday pantry ingredients brought together to create something truly memorable. Softened butter provides a rich, melt-in-your-mouth texture, while powdered sugar adds light sweetness without the graininess of granulated sugar. Egg yolks contribute to the richness and structure, binding the dough with a velvety consistency. Baking soda gives a gentle lift, ensuring the shells stay delicate, not dense. A touch of kosher salt sharpens the flavors and balances the sweetness. All-purpose flour, sifted for smoothness, acts as the sturdy backbone of the dough.
The filling is the showstopper—dulce de leche made from simmered sweetened condensed milk, transformed into a luscious caramel spread. Whipped together with softened butter, it becomes a silky, dreamy buttercream that pipes effortlessly into each half-shell. The contrast between the crisp outer shell and creamy interior creates an indulgent texture in every bite.
Step-by-Step Instructions
The dough begins with softened butter, yolks, powdered sugar, and leavening ingredients. Blended until coarse and crumbly, the dough comes together with a tender texture that’s firm enough to mold but soft enough to shape. The key is not to overwork the mixture—just enough mixing to form a cohesive, pliable mass.
For shaping, the dough is rolled into small balls, then pressed gently into the molds using your thumb and fingers. Even pressure helps the dough line the mold with a consistent thickness—thin enough to stay crisp, yet thick enough to hold its shape. Excess dough is trimmed off the edges to ensure uniform cookies and avoid overflow during baking.
The filled molds are arranged on a baking sheet and baked until they reach a pale golden color. Timing is essential—too long in the oven, and they risk becoming overly brittle. If using Nordic Ware molds, which conduct heat faster, baking time is reduced to maintain that delicate texture.
Homemade dulce de leche is created by submerging a sealed glass jar of sweetened condensed milk in a towel-lined pot of water. It simmers gently until it turns into a thick, golden caramel. This process takes patience, but the result is worth every minute. Once cooled, it transforms into a decadent caramel spread with deep flavor and glossy consistency.
To make the filling, room temperature butter is beaten with half the dulce de leche to start, then the rest is incorporated to create a smooth, fluffy buttercream. It’s rich, airy, and easy to spread or pipe—ideal for sandwiching the shells together.
Each half-shell is filled with about 2 teaspoons of the buttercream. Matching pairs are pressed together with care, forming beautiful walnut-shaped cookies. Any excess filling is neatly scraped off for a tidy finish.
Once assembled, the cookies are chilled overnight in an airtight container. This crucial step allows the shells to soften slightly and absorb the flavor of the filling, transforming the texture from crumbly to tender and cohesive.
Recipe Tips & Frequently Asked Questions
Keep the dough thin but even for crisp shells with room for filling
A consistent shell thickness ensures structural integrity without overwhelming the delicate filling.
Don’t overbake—the goal is a light golden color, not browning
The shells should have just a hint of color around the edges to remain tender and crisp.
Trim excess dough from the edges before baking for clean, consistent shapes
Clean edges result in neat cookies that match up evenly during assembly.
Use a zip-top bag for fast and neat filling application
Piping with a zip-top bag allows for quick, uniform filling and minimal mess.
Chill overnight for ideal texture and flavor fusion
Letting the cookies rest ensures the shells soften slightly and the flavors meld beautifully.
Can I use store-bought dulce de leche instead of making my own?
Yes, store-bought versions work well and save time—just make sure it’s thick and spreadable.
What can I use if I don’t have walnut molds?
Nordic Ware Autumn Cakelet pans or any small decorative molds are a great alternative.
How long do the cookies keep once assembled?
They last up to 5 days in the refrigerator, stored in an airtight container.
Can the dough be made ahead and refrigerated?
Yes, you can make the dough a day in advance. Let it rest at room temperature for a few minutes before shaping.
Is it okay to freeze the assembled cookies?
Absolutely. Freeze in layers between parchment in an airtight container for up to one month.
What to Serve With This Recipe
These cookies pair beautifully with bold, aromatic drinks. Serve with a dark roast espresso or a strong black tea to offset the rich sweetness. For a festive dessert tray, surround them with mini fruit tarts, truffles, or almond crescents. Their elegant shape also makes them perfect for special occasions like baby showers, bridal teas, or holiday cookie exchanges. Plated with fresh berries or alongside a scoop of vanilla ice cream, they shine as a plated dessert too.
Delicate, buttery, and filled with caramel bliss, these walnut shaped cookies are as beautiful as they are delicious. Whether gifted, served at a celebration, or enjoyed at home, they’re sure to impress with every bite. From their sculpted form to the creamy center, they bring a handcrafted charm to any dessert spread.
Ingredients
For the Shells:
2 ½ cups sifted all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
3 large egg yolks
230 grams (2 sticks) butter
1 cup powdered (confectioners) sugar
For the Filling:
115 grams (1 stick) unsalted butter, at room temperature
7 oz dulce de leche (from a 14 oz can of sweetened condensed milk)
Also Needed:
Nordic Ware Autumn Cakelet pan or traditional walnut molds
Instructions
In the bowl of a stand mixer, combine softened butter, egg yolks, powdered sugar, flour, baking soda, and salt. Beat on medium speed for about 4 minutes, or until the mixture forms a coarse, clumpy dough. If mixing by hand, blend the ingredients in a large bowl using your hands until a thick, pliable dough forms with a slightly crumbly texture.
Scoop out approximately 2 teaspoons of dough and roll it into a small ball. Place the dough ball into the center of your walnut mold and press down with your thumb. Using your fingers, gently spread the dough along the interior, ensuring a very thin, even layer of about 1/5 inch in thickness. Use a small knife or your fingertip to trim off any dough that rises above the mold’s edge.
If working with a Nordic Ware Autumn Cakelet pan, use about 1 tablespoon of dough per cavity. Press and spread the dough thinly and evenly across the mold, ensuring that no metal peeks through. Trim any overhang carefully with a paring knife.
Arrange all filled molds on a baking sheet and bake in a preheated 350°F (175°C) oven. Standard walnut molds should bake for about 10–15 minutes or until light golden in color. The Nordic Ware pan requires a shorter bake time—about 8–10 minutes—since its structure conducts heat more quickly.
Once baked, remove the cookies from the oven. While still warm, gently tap the edge of the molds on a countertop to loosen and release the shells. Allow them to cool completely on a wire rack.
For the Nordic Ware version, place a wire cooling rack over the pan, flip the mold and rack together in one swift motion, and give the mold a few firm taps to release the cookies. Let them cool thoroughly.
Make the Dulce de Leche
Pour the contents of a sweetened condensed milk can into a heatproof glass jar with a secure, tight-fitting lid. Line the bottom of a large pot with a few layers of paper towels or a thick kitchen towel. Place the sealed jar inside the pot and fill it with water until the water level is a few inches above the level of the milk in the jar.
Simmer gently over low to medium heat for 1½ to 2 hours. The milk will slowly transform into a rich, caramel-colored dulce de leche. Once done, carefully remove the jar from the water and let it cool completely to room temperature before opening.
Prepare the Dulce de Leche Buttercream
Add the softened butter and half of the cooled dulce de leche to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for about 3 minutes, pausing to scrape down the sides of the bowl as needed. Add the remaining dulce de leche and continue to beat for another 3–4 minutes until the filling is fully combined and slightly fluffy.
Assemble the Walnut Cookies
Fill a zip-top bag with the dulce de leche buttercream and snip off one corner to pipe, or simply use a teaspoon to fill. Spoon or pipe around 2 teaspoons of filling into half of the cooled cookie shells.
Pair the halves together and gently press to form a complete walnut shape. If any filling seeps out at the edges, clean it up with a small knife or spoon.
Place the assembled cookies into an airtight container and refrigerate overnight. This resting period helps the cookies soften slightly and meld into a perfect bite with creamy filling and crisp shell.
Walnut Shaped Cookies Recipe
Ingredients
For the Shells:
- 2 ½ cups sifted all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 large egg yolks
- 230 grams 2 sticks butter
- 1 cup powdered confectioners sugar
For the Filling:
- 115 grams 1 stick unsalted butter, at room temperature
- 7 oz dulce de leche from a 14 oz can of sweetened condensed milk
Also Needed:
- Nordic Ware Autumn Cakelet pan or traditional walnut molds
Instructions
- In the bowl of a stand mixer, combine softened butter, egg yolks, powdered sugar, flour, baking soda, and salt. Beat on medium speed for about 4 minutes, or until the mixture forms a coarse, clumpy dough. If mixing by hand, blend the ingredients in a large bowl using your hands until a thick, pliable dough forms with a slightly crumbly texture.
- Scoop out approximately 2 teaspoons of dough and roll it into a small ball. Place the dough ball into the center of your walnut mold and press down with your thumb. Using your fingers, gently spread the dough along the interior, ensuring a very thin, even layer of about 1/5 inch in thickness. Use a small knife or your fingertip to trim off any dough that rises above the mold’s edge.
- If working with a Nordic Ware Autumn Cakelet pan, use about 1 tablespoon of dough per cavity. Press and spread the dough thinly and evenly across the mold, ensuring that no metal peeks through. Trim any overhang carefully with a paring knife.
- Arrange all filled molds on a baking sheet and bake in a preheated 350°F (175°C) oven. Standard walnut molds should bake for about 10–15 minutes or until light golden in color. The Nordic Ware pan requires a shorter bake time—about 8–10 minutes—since its structure conducts heat more quickly.
- Once baked, remove the cookies from the oven. While still warm, gently tap the edge of the molds on a countertop to loosen and release the shells. Allow them to cool completely on a wire rack.
- For the Nordic Ware version, place a wire cooling rack over the pan, flip the mold and rack together in one swift motion, and give the mold a few firm taps to release the cookies. Let them cool thoroughly.
Make the Dulce de Leche
- Pour the contents of a sweetened condensed milk can into a heatproof glass jar with a secure, tight-fitting lid. Line the bottom of a large pot with a few layers of paper towels or a thick kitchen towel. Place the sealed jar inside the pot and fill it with water until the water level is a few inches above the level of the milk in the jar.
- Simmer gently over low to medium heat for 1½ to 2 hours. The milk will slowly transform into a rich, caramel-colored dulce de leche. Once done, carefully remove the jar from the water and let it cool completely to room temperature before opening.
Prepare the Dulce de Leche Buttercream
- Add the softened butter and half of the cooled dulce de leche to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for about 3 minutes, pausing to scrape down the sides of the bowl as needed. Add the remaining dulce de leche and continue to beat for another 3–4 minutes until the filling is fully combined and slightly fluffy.
Assemble the Walnut Cookies
- Fill a zip-top bag with the dulce de leche buttercream and snip off one corner to pipe, or simply use a teaspoon to fill. Spoon or pipe around 2 teaspoons of filling into half of the cooled cookie shells.
- Pair the halves together and gently press to form a complete walnut shape. If any filling seeps out at the edges, clean it up with a small knife or spoon.
- Place the assembled cookies into an airtight container and refrigerate overnight. This resting period helps the cookies soften slightly and meld into a perfect bite with creamy filling and crisp shell.
