Delicious walnut cookies that are crunchy yet creamy. Easy cookies with dough flakes, walnuts, and condensed milk cream. Individual bite-sized desserts.
In a small saucepan, melt the butter and remove from heat.
Add milk into a bowl. Combine together the baking soda and vinegar and add to the milk.
Add the melted butter and whisked egg and mix. (The butter should not be hot, just very warm.)
Add the sifted flour and mix until well incorporated. The dough will be hard and flakey.
Shape the dough into three large balls, and freeze on a plate lined with parchment paper for at least an hour (or overnight).
Preheat the oven at 355°F and line two baking sheets with parchment paper.
Grate the frozen dough. Spread the grated dough evenly between the baking sheets.
Bake for 30-35 minutes. After about 15 minutes of baking, mix the flakes to ensure even baking. Bake another 10 minutes and mix again.
(Note: Cooked flakes will have a nice golden color to them. Don’t overcook or else the flakes will burn in some areas. Let flakes cool completely before adding cream to them.)
Blend the walnuts and add to cooled flakes and mix.
Cream the butter and mix in the condensed milk.
In a bowl, combine the dough flakes and the cream and stir until well combined.
Tightly form 24 balls out of the mixture. For easier assembly work with damp hands.
Refrigerate for at least an hour, or overnight. Dust tops of balls with powdered sugar before serving.