Stuffed Christmas Cookies: Shape Them in a Citrus Juicer Cone – Tender Walnut-Filled Butter Cookies

Looking for stuffed Christmas cookies that melt on the tongue like a snowflake? These walnut “jewels” are tender thanks to cornstarch in the dough. And for the pretty shaping, you use a clever trick that saves hours of work: the cone of a citrus juicer.

Forget endless rolling and cutting that makes your back ache. This recipe shows that some of the prettiest cookies on a holiday table can be the easiest to make. Do you have walnuts at home and a plain citrus reamer?

Quick Overview

• What it is: Extremely tender butter cookies stuffed with a walnut filling.
• The trick: Shaping the cookies in an upside-down citrus juicer cone, which creates a pretty ridged pattern.
• Cost/Time: A fancy look from simple pantry ingredients, ready in about an hour.

At a Glance

• Prep time: 30 min (+ 10 min resting)
• Baking time: 20–25 min
• Servings: 16 large cookies
• Difficulty: Easy
• Calories: on the higher side (real butter and walnuts)
• Trend: Viral Christmas cookie

Ingredients

Instructions

1. In a bowl, whisk the egg with 5 tablespoons of sugar and the vanilla sugar until foamy.
2. Add the softened butter and mix well until everything comes together.
3. Pour in the oil, add the cornstarch and a pinch of salt, and mix again.
4. Add the flour mixed with the baking powder gradually, in portions.
5. Knead by hand into a smooth, non-sticky dough that does not tear.
6. Divide the dough into 16 equal pieces and shape them into balls. Let them rest for 10 minutes.
7. Meanwhile, make the filling: in a bowl, mix the 200 g of walnuts with the 3 tablespoons of apricot jam until you have a sticky mass.
8. The juicer trick: Take the cone-shaped top of a citrus juicer (reamer) and a drinking glass. Turn the cone upside down and set it in the glass so it stands steady.
9. Line the hollow of the cone with a piece of plastic wrap.
10. Place a dough ball in the cone and press it with your fingers up the sides so that a well forms in the center.
11. Fill the well with the walnut mixture, pinch the edges of the dough closed over it and gently press the bottom flat.
12. Lift the cookie out using the plastic wrap. It will have a pretty ridged shape.
13. Arrange the cookies on a baking sheet lined with parchment paper.
14. Bake in an oven heated to 350°F (180°C) for about 20 to 25 minutes. Keep an eye on them; they should stay pale.
15. Dust generously with powdered sugar while still warm or after they have cooled.

Video Recipe

Tips for Perfect Stuffed Christmas Cookies

• No cornstarch? You can use vanilla pudding powder (the cook-and-serve kind, not instant) instead. It adds a nice aroma and color to the dough.
• These cookies are best on the second day, when the walnut filling blends with the tender dough. Store them in an airtight tin.

Variations

• Cocoa version: Remove 2 tablespoons of flour and replace them with good-quality cocoa powder.
• Another filling: If you do not like walnuts, use a thick poppy seed filling or chocolate-hazelnut spread (make sure the dough is sealed well so it does not leak while baking).

Frequently Asked Questions (FAQ)

Serve on a festive platter with coffee, tea or Christmas punch.

The recipe is based on a version by Chayhana Vostok, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.