Walnut Cookie Mold 12 Cookie Molds

I received this yesterday and started using it today. With the first batch I made I used a recipe that did not come with this Oreshki maker. Those turned out horribly in this product & broke apart into crumbs twice. I was about to assume this thing didn't work right but decided to use the recipe that comes with it. These turned out beautifully! The more you make them the better each batch gets. By 3rd batch I had the procedure down. I have an electric stove so had to adjust cooking times for my stove on medium heat. However, if you make the full batch of recipe you will be cooking all day. For me, 1/2 a recipe made a little over 90 shells. Considering there are 12 molds that means cooking batches 8 times. Also, mine needed 6-8 min to cook total, not 3 min. Sooo, make sure you have the time and desire to do this. I used 5gm dough per cookie. Factor in removal & cookie edge trimming time & re-greasing the molds. Wanted to review this since a lot of folks said it didn't work. It does & it works perfectly with the recipe it comes with. If your recipe is vastly different as mine was, you may need to just play with it to see what works. I did not have any weird discoloration and it came well wrapped and no issues. I am very pleased!

I really love this baking dish and have been using it constantly for several months now.

Loved it. Tasted like childhood memories. Was easy to use once I got a hang of it.

It’s so good and nice☺️☺️☺️

The size of each mold is somewhat smaller than what it needs to be. I don't know what caused the change in design. The original soviet cookie molds were of a proper size, so they were much easier to work with. Each soviet mold would accommodate a not heaping tea spoon of dough. To use this one without the dough squeezing out of the form, one should use just a somewhat heaping half a tea spoon of it. The tea spoon is 5 mL, which is 1/6 of an ounce by volume, so half a tea spoon is 2.5 mL, and the right size of the dough appears to be about 3 mL rolled into a ball once it is out of the spoon, maybe slightly more than that but not by much. The dough has a plenty of butter in it so it does not stick to the hands or the molds. Once heated up on the stove, each half-cookie falls out pretty easily. The original filling is the caramel from sweetened condensed milk mixed with softened butter (50/50 per popular recipes, but I use less butter than caramel, still works well, something like 1 part butter 2 parts caramel). To make the caramel, just slowly simmer the closed can of the sweetened condensed milk for about 3.5 hours. For safety reasons, it is best to place the small towel on the bottom of the pot, place the closed can on it and then fill the pot with water so it covers the top of the can completely, simmer very slowly so the water is barely boiling. Add more (boiling) water as needed during this process to ensure that water covers the can completely, lest you risk it to burst. Alternatively, just buy the Argentinian dulce de leche instead of making the caramel out of the condensed sweetened milk. It is their traditional desert, they make it as perfect as it can possibly be. The filling made of the mix of caramel and butter is very sticky, so it "glues" the two filled cookie halves together. Place the ready cookies in the fridge (or freezer for longer storage). Since the resulting cookies are pretty small, it takes a very long time to make a decently sized batch. The only downside of the result is that it is very difficult to not over indulge. The size of the molds is the only reason that this product does not get the 5 stars, with the original size it would make the whole process faster as the cookies would be a bit bigger.

it did not come in an Amazon box, but it was extremely well wrapped and it's so sturdy that didn't really matter. perfect size AND they sent us a recipe for the cookies!

Looks high quality and durable !

The nut mold is good, and the nuts turn out quite large. I liked everything.