Best Homemade Walnut Cookies 🌰 Cozy Cookies Series

Описание: Happy Holidays🎄 Today we’re making the best walnut-shaped cookies with condensed milk.
These are perfect winter cookies — soft, creamy, nostalgic, and impossible to stop eating.
If baking for family or friends, doubling the ingredients is highly recommended.

Walnut Cookies with Condensed Milk
Yield: 20–24 cookies

DOUGH
Ingredients
180 g all-purpose flour (1½ cups)
100 g unsalted butter 82%, softened (7 tbsp)
50 g powdered sugar (½ cup)
1 egg yolk (from 1 large egg)
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking powder

Method
Rub butter, powdered sugar, and salt together until smooth and creamy (do not whip).
Add egg yolk and vanilla and mix until fully combined.
Add flour mixed with baking powder and mix just until a soft dough forms.
Wrap the dough and chill for 30–40 minutes.

Shaping & Baking
Preheat the oven to 170°C (340°F), top and bottom heat, no fan.
Lightly grease and flour aluminum walnut molds only before the first batch.
Use 5–6 g of dough (about 1–1½ tsp) per half.
Place the dough in the center of the mold and press gently with fingers, spreading from the center toward the edges.
Keep the edges thinner than the base.
Bake for 9–11 minutes, until lightly golden.
Let the cookies rest for 2–3 minutes, then remove from molds (I use toothpick) and cool completely.

Filling - Boiled Condensed milk
Ingredients
200 g boiled condensed milk (¾ cup)
30 g unsalted butter, softened (2 tbsp)
A pinch of salt
10–12 whole roasted almonds (optional)

Method
Mix butter, condensed milk, and salt until smooth and silky.
Fill cookie halves generously with the cream.
Place one whole roasted almond in the center.
Press two halves together gently.

Let the assembled cookies rest for 8–12 hours at room temperature or 24 hours refrigerated to soften and fully develop flavor.