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Sandy cookies with nut filling

The Polish recipe book calls these cookies "nut horns" apparently because of the shape they are shaped into. But to me, the cookies look a bit like sausage rolls - whipped proteins with nuts instead of cottage cheese are placed on a base of sand dough. The cookies turn out very tasty - your hand is just reaching for the plate. I had more meringue than I needed for the cookies, so I just baked the rest in the oven, which was also very tasty.

shortbread cookies with pecan meringue

Insert ingredients:

  • flour - 150 gr.
  • cream butter - 100 gr.
  • sugar powder - 150 gr.
  • sour cream - 1 tbsp.
  • eggs - 2 pcs.
  • peeled walnuts - 150 gr.
  • vanilla sugar - 1 sachet

Cooking cookies with walnut filling:

Mix the flour, chilled butter, sour cream and 50g of powdered sugar and prepare the dough.

Mix the flour, chilled butter, sour cream and 50g of powdered sugar and prepare the dough.

sand dough composition

For more details on working with sand dough, see the recipe for classic sand dough.

sand dough

Roll the chilled dough into a 4-5 mm thick layer and use a mold to cut out circles about 8 cm in diameter.

cookie cutters

For the filling, chop the walnuts. Separate the whites from the yolks. Whisk the yolks with the vanilla sugar. Whisk the whites with the remaining 100g of powdered sugar to stiff peaks. Then mix the whites with the yolks and nuts.

And mix the whites with the yolks and walnuts.

whites, yolks and nuts

nut mass

Line a baking tray with baking parchment.
Place circles of shortbread dough on the baking tray. place 1 tsp. of nut mixture on each circle.

base and filling

Form "horns" by joining the dough over the mass.

cookie making

cookie cones

pecan cones

Bake the "horns" in a preheated oven at 180 degrees Celsius for about 20 minutes.

pecan cookies

Have a good appetite!"

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