Helen
notka_notka, I ground it on a grater ...
Shyrshunchik
notka_notka, Natasha, I only had such nuts, and I sipped walnuts like that, without baking. I buy different nuts for a little wash them in the oven and fry them in a bag, but only walnuts separately, I like the spaghetti sauce from the mermaid-Anna with them, but I love them so much, so far there is no way to bake them. I grind a nut in a blender. And I have the same cognac from our forum, so it is not drunk, well, I'm not a fan, but my husband likes vodka, but it's great for baking.
Olga VB
How I missed such a recipe
Only I have a round die, but the production is still waste-free: I do not roll out the layer, but pinch off pieces of dough the size of a nut, slip them under the die and click. Fast, convenient, waste-free, and can be directly on the baking sheet.
I will try to try with this recipe, but for now, in the tabs
Helen
Quote: Olga VB
I pinch off pieces of dough the size of a nut, slip them under the die and click.



Added Sunday May 29, 2016 7:48 PM

Olga, when the leftovers remain with me ... I did it too ...
Shyrshunchik
Olga VB, Olya and I do this with the leftovers, but it is more convenient for me to roll out, then the thickness is the same. And try the cookies, I think you'll like them.
notka_notka
Tanechka, please give me a reference to the nut sauce)))
Masinen
Here are my cookies

Cookies For tea. For a stamp (according to GOST, slightly adapted)
Cookies For tea. For a stamp (according to GOST, slightly adapted)
Cookies For tea. For a stamp (according to GOST, slightly adapted)
Lagri
Masinen, Maria, and how many minutes were kept in the pizza maker and from what state (cold or warmed)? I'm going to bake in Princesk now, maybe I would like to bake in it more than in the oven.
Masinen
Lagri, Maria, I baked in Tristar, there is a temperature regulator.
Well, about 8-10 minutes. In the Princess, you need to make sure that the bottom does not burn, you need to put something on.
Shyrshunchik
Masinen, Maria, you have excellent cookies and a clear drawing. Thanks for trying this recipe.
Jiri
Quote: Lagri
I'm going to bake in Princesk now, maybe I would like to bake in it more than in the oven.
Masha, I baked these cookies in the princess, the bottom really bakes faster than the top, although I baked in a silicone mold
Masinen
Shyrshunchik, Tatiana, I liked the recipe very much, the cookies are delicious !!!
Lena-Helen treated me to these cookies)
So, I knew right away that they were superb!

Thanks for the recipe!
Jiri, Irin, the princess needs to be turned on, heated and then turned off and the stove is off)
I would do so, and put the cookies in a cold place.
Shyrshunchik
I am very glad.
Jiri
Quote: Shyrshunchik
Jiri, Irin, the princess must be turned on, heated and then turned off and the stove is turned off)
I would do so, and put the cookies in a cold place.
Masha, O "K! I'll try this.
Tumanchik
Girls stop bragging immediately
I still have baguettes and cookies! until the hand is finished, the stove rises. and in the heat they crack slowly. Well, at least shove it !!! and my hands are itching to bake! I already bought the plungers for this cookie!
and here you are with such tasty and appetizing !!!!

want want want want ...
Shyrshunchik
Tumanchik, Irishka, it lies so well, it becomes even tastier.
Tumanchik
Quote: Shyrshunchik

Tumanchik, Irishka, it lies so well, it becomes even tastier.
FSE! I'm sculpting tomorrow!
Shyrshunchik
Irishka, I'm waiting.
Tumanchik
Quote: Shyrshunchik

Irishka, I'm waiting.
Tanya, did I understand correctly. that the dough is molded immediately. do not need to lie down?
Shyrshunchik
Yes, immediately, knead and stamp.
I divide it into 4 parts, so it is more convenient for me to roll out 4 nozzles on a die.
Tumanchik
Quote: Shyrshunchik

Yes, immediately, knead and stamp.
I divide it into 4 parts, so it is more convenient for me to roll out 4 nozzles on a die.



Added Thursday, 02 Jun 2016, 11:16 AM

Quote: Akvarel
Girls, this is my only problem, I can't knead the dough out of a given amount of ingredients, I add a little water, but then they don't want to keep the shape, the drawing is not saved
Tanya, girls, the same garbage! and that's it. collected in a ball only in a film. I lay down a little, began to cut off a piece - they fall into dust. prick, who added what?


Added Thursday, 02 Jun 2016 15:14

in general, I added more oil and a spoonful of Krambambuli. The dough gave in. It rolled, but the edges still cracked terribly.
baked .. fabulous aroma. Of course, I fiddled for a long time, but the children were certainly delighted. I will not show the photo, as there are many cracks. not that smooth ...
well krivorukopye are also on the site !!! and they love cookies
Shyrshunchik
Tumanchik, Irishka, the recipe has been verified by grams and more than once, please look at page 3, where I photographed the dough in stages. Yes, it does not gather well into a ball and I roll it through the film. If you press the ball, it will crumble. I don't cut it tightly, but just break off a piece convenient for rolling. As I roll it, I straighten it, make cracks and roll it out again. We have already tried these oven cookies with cocoa and chocolate and nuts. I bake it very often and strictly according to the recipe, if you need to add a couple of spoons of cocoa, then I remove a couple of spoons of flour. I'm very worried when I don't receive cookies. I hope you succeed.
Tumanchik
Quote: Shyrshunchik

Tumanchik, Irishka, the recipe has been verified by grams and more than once, please look at page 3, where I photographed the dough in stages. Yes, it does not gather well into a ball and I roll it through the film. If you press the ball, it will crumble. I don't cut it tightly, but just break off a piece convenient for rolling. As I roll it, I straighten it, make cracks, and roll it out again. We have already tried these oven cookies with cocoa and chocolate and nuts. I bake it very often and strictly according to the recipe, if you need to add a couple of spoons of cocoa, then I remove a couple of spoons of flour. I'm very worried when I don't receive cookies. I hope you succeed.
Tanya is okay! Crackle for a sweet soul - and this warms her! Here you still need to achieve a dry / liquid balance, and this is influenced by a huge mass of factors. So do not worry. Anyway, everyone will succeed in their own way. But the main thing is what happened.
Now I am "experienced" and next time I will amaze with my cookies!
Temka re-read it all, so don't worry. It's not when nothing comes of it
The main thing is that you gave the basis of the recipe. Thank you so much. And then the handshake must cope by herself!
notka_notka
Tumanchik, Irin, I also got a lot of it, but I did it myself ... I put a pack of butter (180 grams), then I had to pour another half pack ... So,Tatyana, forgive me, I don't have exactly the recipe (can I have very dry flour?)
Shyrshunchik
I just counted the recipe from the production one and changed it a little to make it more convenient to bake, margarine for butter, invert syrup for molasses, fresh whole milk for dry, I don't have melange for eggs and ammonium salt, I added zest from the flavorings. At the beginning I gave a footnote to the original recipe. Maybe it will be more convenient for you to use whole milk instead of dry milk (today I will bake it again, I will try to add whole milk and not dry milk). Then I will write the result. And the flour can be different, that's for sure, I now always bake with flour "Aladushkino" from the St. Petersburg Mill Plant.
Tumanchik
Quote: Shyrshunchik

I just counted the recipe from the production one and changed it a little to make it more convenient to bake, margarine for butter, invert syrup for molasses, fresh whole milk for dry, I don't have melange for eggs and ammonium salt, I added zest from the flavorings. At the beginning I gave a footnote to the original recipe. Maybe it will be more convenient for you to use whole milk instead of dry milk (today I will bake it again, I will try to add whole milk and not dry milk). Then I will write the result. And the flour can be different, that's for sure, I now always bake with flour "Aladushkino" from the St. Petersburg Mill Plant.
Tanya, I really liked the aroma of milk powder in the liver!
Shyrshunchik
Irisha, that's why I replaced it with milk powder, I like the same flavor. Maybe you just need to pour a little less flour, and then add if necessary.The flour is different and the moisture content of the flour is different for everyone.
Tumanchik
Quote: Shyrshunchik

Irisha, that's why I replaced it with milk powder, I like the same flavor. Maybe you just need to pour a little less flour, and then add if necessary. The flour is different and the moisture content of the flour is different for everyone.
of course. I'm an experienced loss and next time I will do no worse
Shyrshunchik

win-tat
Finally I got my stamps from Ali, the cookies turned out to be stunned, both beautiful and tasty. Tatiana Shyrshunchik, thank you very much, cool recipe for such stamps!
Cookies For tea. For a stamp (according to GOST, slightly adapted)Cookies For tea. For a stamp (according to GOST, slightly adapted)Cookies For tea. For a stamp (according to GOST, slightly adapted)
Moonlight
super
win-tat
Moonlight, Thank you! I really liked working with this stamp, quickly, and the dough keeps its shape well!
Shyrshunchik
win-tat, Tatyana, how smooth and clear you have. I am very glad that the cookies turned out and I liked them, the cookies are good. And it's easy for me to work with these dies. I have an idea, to bake the Mooncake "Yuebin", I tried it, but I didn't quite like the filling and the dough itself, but I want it to be tasty.
Reine de Saba
Shyrshunchik, I also want moon cake. There are such delicious ... I was also looking for recipes, I came across one blog, they seem to explain everything step by step, plus recipes for some clever additives as a bonus. But somehow everything is complicated
I will await the results of your field tests.
Shyrshunchik
Yes, I have already tried it and the drawing is clearly visible, but not what I wanted. Until it turned out, I stuffed the stuffing with stupid figs and it's awful and not tasty.
win-tat
Tatyanathanks for the praise! I really liked working with the dough, it is really better to roll it between films, it is very convenient! Now I read about these gingerbread cookies, it will be interesting to try, this stamp is definitely for them!
Lenusya
I also received my stamps with Ali.

Shyrshunchik, very tasty cookies turned out, however, I added 2 tablespoons of milk, replaced the molasses with honey.

Cookies For tea. For a stamp (according to GOST, slightly adapted)

Only I didn't understand what a "liquid zest" is? I just added a zest of lemon
Shyrshunchik
Lenusya, it is very nice that it turned out to be so clear and even.
And the liquid zest, I called it a by-product after Irsha's recipe, I ground what was left of the lemons with a blender, so I got a liquid zest, and so I also use a simple zest, only I freeze it with sugar, I don't like the smell of dry zest.
Liqueur Lemon honey on cognac.
(Irsha)
Olekma
I made it! Thanks to the author and everyone who unsubscribed in the topic, I read everything, took everything into account and everything worked out the first time. She rolled it out in cling film, only in this way the dough poured into a lump Tasty - buttery taste! The children said delicious! And they have already taken away half ...
Cookies For tea. For a stamp (according to GOST, slightly adapted)
Shyrshunchik
Olekma, Katyusha, forgive me for not answering, they stopped receiving answers to the mail, and looked into the spam there are a bunch of letters, before the answers from the bread maker normally did not come spam. You have got very beautiful cookies, I'm glad you liked them. Thank you for trusting the recipe, bake and eat for health.
Tesh
Good time, you know what I thought about this recipe? Make holes in the corners, thread the ribbon and on the Christmas tree, Huh? it is possible to paint the aisinogm, because it does not change its shape during baking, it turns out smooth. I always have problems with gingerbread, either I dry it out, then we break the teeth or it jars in the oven. In short, one hassle. And this does not seem to change its appearance, even the pattern on the stamp remains so clear. Well, how do you like my idea?
Shyrshunchik
TeshNatasha, I once thought about decorating these drawings, pouring them with icing, but I never worked with him, I'm afraid to try everything.
Nikavv23
Cookies For tea. For a stamp (according to GOST, slightly adapted) Thank you so much for my recipe everyone liked it, they ate everything in the evening
Shyrshunchik
Nikavv23Thank you for trying to bake and I'm very glad that you liked the recipe. Nice drawing on cookies, super.
gawala
With cinnamon .. and from Italian general purpose flour Farina 00, 10% protein (today received stamps)
Thank you!

Cookies For tea. For a stamp (according to GOST, slightly adapted)
Shyrshunchik
gawala, Galina, the cookies turned out great, the drawing is very cute.
gawala
I experiment everything ..Today I whipped butter, powder, honey very well (I decided not to add molasses, in light of the experiment), the soda was already added to the honey, whipped until the butter lightened, then I added an egg, whipped again, and added two tablespoons of Mozart chocolate liqueur, well and then mixed the dry ingredients with oil. The dough is very soft. put it in the freezer for 10 minutes, it could have been a little longer. I rolled it between the films and then, as usual ..
I liked the result very much. The cookies turned out to be shortbread, very tender. I think alcohol acted as an additional baking powder ..
Cookies For tea. For a stamp (according to GOST, slightly adapted)
Natalia K.
Galinawhat a beautiful cookie it turned out
And I'm still not going to do it. Then there is no time, then health does not allow
gawala
Quote: Natalia K.
And I'm still not going to do it
We must gather all the will into a fist ..

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