Nut cookies with condensed milk

Description

Perfect with tea and coffee. No sweet is more traditional on a Slavic table than nuts with condensed milk. The nuts consist of two components: crisp shortbread cookie and condensed milk filling. Serve warm or chilled. Ideal with tea.

Instructions

1. 1

   Step 1

   Prepare empty walnut shells. In a bowl, mix all the ingredients (butter, sugar, egg yolks, flour, baking soda, salt). Continue mixing with a mixer until it thickens (about 4 minutes).

2. 2

   Step 2

   Take about 2 teaspoons of dough and shape it into a small ball. Place it in the center of the mold and press with your thumb. Then, using your index finger or thumb, continue pressing the mold, pushing the dough until the mold is covered with a layer about 1 cm thick.

3. 3

   Step 3

   Place the filled molds on a baking sheet and put into a preheated oven. Bake for about 10–15 minutes, or until the balls turn light golden. Remove from the oven after baking. Let the cookies cool completely.

4. 4

   Step 4

   Prepare the filling. Take a can of condensed milk. Simmer over low heat for 1.5 to 2 hours, until the condensed milk turns a deep golden color. Let it cool completely to room temperature.

5. 5

   Step 5

   Take a bowl and, using a mixer, beat 115 grams of butter at room temperature together with 1/2 cup of condensed milk for about 3 minutes. Now add the remaining milk and continue beating for another 3–4 minutes, until the mixture becomes slightly fluffy.

6. 6

   Step 6

   Fill the molds with the filling. Fill half of the cookie shell, pressing from the other side. Place the matching half on top of the filled half, pressing them together. If the filling oozes out the sides, scrape it off with a knife or spoon. Place in a bowl and lightly dust with powdered sugar. Store in a tightly sealed container in the refrigerator (for up to 3-4 days).