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Polish Walnut-Shaped Cookies Recipe - Ciasteczka Orzeszki

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Polish Walnut-Shaped Cookies or Ciasteczka Orzeszki

Polish Walnut-Shaped Cookies or Ciasteczka Orzeszki

© 2010 Barbara Rolek licensed to About.com, Inc.
Polish walnut-shaped cookies or ciasteczka orzeszki (chahss-TETCH-kah aw-ZHESH-kee) are made in molds and then sandwiched together with creamy fillings. There are individual walnut-shaped molds for the oven, which I use, and there are some that resemble a waffle iron and are baked on top of the stove, and yet other styles exist. What remains the same, is a delectable filling either made of cream or chocolate or a combination of the two. The cookies are a bit time-consuming but worth it. Store the walnut "shells" and fill at the last minute.

Here is a larger photo of Polish Walnut-Shaped Cookies or Ciasteczka Orzeszki.

Prep Time: 15 minutes

Cook Time: 1 hour

Dough must be chilled: 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 24 Walnut-Shaped Sandwich Cookie

Ingredients:

  • Dough:
  • 4 ounces (1 stick) softened unsalted butter
  • 1/8 teaspoon salt
  • 1/3 cup sugar
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • Filling #1:
  • 1 teaspoon cocoa
  • 1 teaspoon dark rum
  • 1 cup apricot jam
  • 1 tablespoon milk
  • 3/4 cup ground (not chopped) walnuts
  • OR
  • Filling #2:
  • 4 ounces (1 stick) softened butter
  • 3/4 cup confectioners' sugar
  • 7 ounces ground (not chopped) walnuts
  • 1 shot glass vodka
  • Milk as needed to make a moist filling

Preparation:

  1. NOTE: This recipe can be doubled, if desired. In a large bowl, beat together unsalted butter, salt, sugars, vanilla, and egg. Add flour and mix until well combined. Wrap in plastic and chill for 30 minutes.

  2. Heat oven to 375 degrees. Do not grease walnut molds. Press 1/2 teaspoon dough into the bottom and up the sides of the molds. Dip the finger you use to press the dough into the mold in flour to prevent sticking. Place filled molds on a baking sheet and bake 8-10 minutes or until cookies are brown around the edges of the molds. Cool a few seconds and then tap them out of the molds. Repeat until all the dough is gone.

  3. It's a good idea to store the "shells" in an airtight container until ready to serve and fill, otherwise they could become soggy. Make either of the above fillings by mixing all ingredients together, or use preserves or prepared almond paste or nut fillings. Spread 1 teaspoon filling on half of the walnut-shaped cookies and top with a second cookie. Dust with confectioners' sugar, if desired.
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