Walnut-shaped filled cookies in a sandwich maker
I took the recipe from the book that came with the multi-baker. I had doubts about the presence of mayonnaise in the dough. And it seemed like there was too much sugar. I liked the result. The nuts turned out firm, crispy and not at all tough. They popped out of the molds on their own. But next time I will still reduce the amount of sugar: the shells seemed very sweet to me.
Adjust servings in the full version
Beat eggs with sugar. Add softened margarine, mayonnaise, starch and soda. Add flour gradually. The dough turns out fatty, very soft, non-sticky.
Turn on the multi-baker. Wait until the ready-to-use indicator lights up. Spread the dough in small portions. I got half a teaspoon. Or even less.
Each batch takes 8-10 minutes. I made 4 batches.
While the shells bake, toast and chop the nuts, then mix with the caramelized condensed milk. I also added the pastry trimmings from shells where the dough had overflowed.
Fill the completely cooled shells and glue them in pairs.