Soviet-Style Walnut Cookies with Dulce de Leche

In a bowl, mix 2 cups of flour, sugar, and the salt. Add the 2 eggs, the baking soda slaked with vinegar, and pour in the melted margarine. Stir and add just enough additional flour to form a smooth, pliable dough.

Preheat your walnut mold very well and grease it with neutral vegetable oil. Bake the pastry shells from the dough and let them cool completely.

Carefully trim any excess dough from the edges of the shells. This is easily done using kitchen shears.

For the filling, beat the butter together with the boiled condensed milk (dulce de leche). Grind the shell trimmings—along with any imperfect shells from baking—in a blender and fold them into the cream. Mix well and use the filling to sandwich the shells together in pairs.