Cookies "Natalie"

Category: Confectionery
Natalie's cookies

Ingredients

Margarine 250 g
Sour cream 1 stkn
Fresh yeast 30 g
Wheat flour of the highest grade 2 stkn
Powdered sugar for sprinkling
* glass = 250 ml

Cooking method

  • Grind margarine with flour, add yeast mixed with sour cream.
  • The dough is very soft, you can add a little flour. Leave in the refrigerator for 2 hours.
  • Roll out the dough about 1 cm thick (cut the table with flour, if necessary), cut out the cookies with a mold, make a small hole in the middle.
  • Bake at 180aboutFrom 10 minutes until light golden brown. Sprinkle with powdered sugar.

Note

I don't know why there is such a huge amount of yeast in the recipe, but for the first time I decided not to change anything. In the future, I will reduce it for sure.

Fast, simple and delicious cookies!
Found on Natalyi's website 🔗 Thank you very much for the wonderful recipe. "Krukhі tistka" could not translate correctly from Ukrainian, so just "Natalie"

fomca
Interesting cookie. And about yeast, would you like to reduce it next time - what affected the taste?
Freesia
Light, yeast is not felt, just the amount is annoying, the habit on the forum has developed
The cookie turned out to be a layered structure. We really liked it, even some of them took almost everything to work
Rita
Surely, a recipe from the Soviet times, when the yeast was weak, which is why there is so much yeast in the recipe.
Merri
Exactly, the recipe is old. I remembered this cookie. I also have it without a name by the name of the woman from whom I recognized it. These cookies were baked in large quantities for long business trips, because they are well stored and do not lose flavor.
fomca
Ira! I baked your cookie yesterday! Thank you - delicious!

Natalie's cookies

There was a catastrophic lack of flour, 550 grams remained, but it was necessary WELL VERY URGENTLY to fry whitewash and bake cookies! It was decided that the whites should make half the serving and 3/4 of the cookie recipe. So, I took two times less yeast from the one indicated in the recipe, that is, for my 3/4 recipe - 10 grams. The dough is soft, sticky, after cooling, I had to dust the table with whole grain flour, since not a drop of the usual was left. I also added a couple of spoons of sugar to the dough, taking into account the taste of my household. Greased with protein on top, dipped in sugar and sprinkled with chopped peanuts. The shape was certainly not ideal after baking, the most beautiful ones came from a three-year-old daughter, who simply took and rolled the dough into balls and put it on a baking sheet. This is how I will do it next time.

Inside it is damp, soft and biscuit turned out to be layered.

Natalie's cookies
Freesia
Sveta, to your health!
I added the same flour, so the mold cut out well, the powder compensated for the lack of sugar. With peanuts, I think it turned out even tastier Lizaveta fellow!
shoko
Today again I wanted to dig in the flour. Not that I would like to have tea ... just bake, but as always. There was nothing fancy in the house, only the simplest products. Your recipe came in handy. I took dry 0.5 teaspoon of yeast, replaced margarine with butter, added a pinch of salt and sugar and a few drops of vanilla essence. The result exceeded expectations, it turned out Very tasty (it seemed to my husband that there is not enough sugar - well, he is always not enough), but for me it is so very good Natalie's cookies Thank you very much for the recipe, I will repeat it.
Freesia
It is very pleasant that you liked the recipe! : girl_love: Delicious cookies! And for those with a sweet tooth, I sprinkled with a lot of powder, and the lack of sugar in the cookies was not noticed
Miss Raspberry
Freesia, thanks for the recipe, take a photo report !!!
To be honest for my family, a sweet tooth is not sweet, next time I will add sugar.
On your advice, yeast put 16 grams, and it was fine.
Natalie's cookies

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