Cookies "Mazurka" made with walnuts and raisins - simple and tasty homemade baking. I like it because it has a lot of raisins and nuts - everything I like. The cookies are soft and just delicious. Serve such pastries chilled, supplemented with milk or a cup. fragrant tea. Try it!
Ingredients
To prepare cookies "Mazurka" with walnuts and raisins you will need:
raisins - 1 cup;
nuclei walnuts- 1 glass;
sugar - 1 glass;
eggs - 2 pcs.;
flour - 1 cup;
baking powder for dough - 1.5 tsp;
A glass with a volume of 200 ml.
Cooking steps
Pour the raisins completely hot water and leave for 10-15 minutes, then drain the water. Put the raisins on a towel and let it dry.
Fry the walnut kernels in a dry frying pan for 5-7 minutes, remembering to stir. Then chop with a knife.
Combine eggs and sugar in a bowl, beat them with a mixer. You need to beat until the sugar is completely dissolved. The egg mass should increase in volume and turn white.
Pour the sifted flour and baking powder into the beaten egg mass.
Mix gently with a spatula. The dough should be homogeneous, in consistency, like very thick sour cream.
Put the nuts and raisins into the dough, mix again.
Cover a baking sheet with parchment and lay out the dough in a layer 1-1.5 cm thick, smooth it out.
Bake cookies "Mazurka" for 15-20 minutes (until a beautiful golden color) in the oven, heated to 180 degrees.
Cut hot cookies into diamonds of any size, let it cool.
soft, extraordinary delicious cookies"Mazurka", cooked with walnuts and raisins, can be served at the table.
Enjoy your meal!
The benefits of nuts for human body invaluable. Most housewives tend to add nuts to all their culinary masterpieces. Cookies with walnuts (pictured) – perfect option for breakfast. It is quite high in calories, but according to nutritionists, the whole high-calorie food you can eat until noon.
Therefore, nut cookies eaten in the morning will not harm your figure, but you will get a lot of vitamins, trace elements and vegetable protein, which nuts are so rich in. Treat yourself to a dessert like walnut cookies more often (photo), and your body will thank you!
And how many options for preparing this delicacy exist! The recipe allows you to add dried apricots, prunes, raisins, cinnamon, chocolate to walnut cookies (pictured). You can experiment with the nuts themselves - instead of walnuts, put peanuts, hazelnuts, almonds, cashews, pistachios, pine nuts or Brazil nuts. Nut cookies, as in the photo, it turns out tender and fragrant, but at the same time very satisfying. Just a few pieces as a snack - and hunger will recede for a long time.
Walnuts (photo) are very common in our lives. They are added to many types of baked goods and confectionery- in cakes, in pies, in cookies, in ice cream. Why is it so important to eat them regularly?
in walnuts in in large numbers contains omega-3,6,9 acids. They help our heart cope with stress, cleanse blood vessels, have an antioxidant effect and slow down the aging process. These acids are very good for maintaining normal brain function. Not in vain walnut even by appearance looks like a human brain!
The composition of the walnut includes vitamin E, vitamin A, B vitamins, thiamine, folic acid. It is simply necessary for all women to maintain attractiveness and health. And thanks to walnuts, we have a sound sleep and a good mood.
Features of making walnut cookies
Delicate shortbread cookies with walnuts (photo) will perfectly complement tea drinking in your cozy kitchen. But in order for your family to be delighted, you need to follow some conditions:
- Walnuts must be well peeled from films, they must be finely chopped. The recipe allows you to grind walnut pieces, depending on the preferences of the hostess - someone likes bigger, someone smaller;
- The dough from which the nut cookies are baked should contain a lot of sugar and butter;
- The flour that you will add to the dough should contain as little gluten as possible. If there is a lot of it, the dough will turn out to be less elastic, and the nut cookies will break;
- Flour must be sifted;
- For more plasticity of the dough, the recipe allows you to replace eggs with water, but they will suffer from this taste qualities cookies;
- To make the nut cookies (photo) soft, the recipe advises kneading the dough as quickly as possible - in just a couple of minutes;
- The dough must be rolled out to a thickness of no more than 10 mm. If you make it thicker, it won't bake.
Baking shortbread nut cookies
The recipe by which we will cook walnut cookies (photo) is surprisingly simple. You can even involve children in its preparation - all together you will get a lot of positive emotions when you cut out figures from dough.
We will need:
- 0.5 kilograms of flour;
- 300 grams of butter;
- 3 egg yolks;
- 1 cup chopped walnuts;
- 1 cup of sugar;
- A pinch of salt;
- Half a teaspoon of soda.
Cooking steps
- We mix flour and soda, form a slide, in the middle of which we make a small depression;
- Cream butter with sugar, salt and egg yolks. The resulting mass is poured into the recess;
- We mix the mass very quickly, knead the dough, roll it into a lump. The recipe advises putting the dough in the cold for half an hour;
- After the dough has rested, you need to roll it into a large layer. You can start cutting out figures from it - using special molds or a knife. The recipe even allows the use of an ordinary glass;
- We spread the future cookies on a greased baking sheet and sprinkle with walnuts. The recipe advises to smear the surface of the cookies with egg yolks before sprinkling;
- We bake healthy treat at a temperature of 250°C. The recipe says the cookies are ready when they are golden brown.
Amazing nut cookies (photo) are ready. It's time to brew fragrant strong tea and call the whole family to the table. Help yourself and enjoy the nut treat! Enjoy your meal!
Video recipe for making hazelnut cookies
If you are not indifferent to cinnamon and nuts in baking, then try these magical stars. This is a very tasty and incredibly fragrant nut cookies!
It is prepared completely without flour and undergoes a minimum of heat treatment.
Cookies will warm you up on Christmas Eve and fill your home with a magical aroma.
Compound:
for 50 pieces
For test:
- 200 g hazelnuts (raw)
- 150 g almonds (raw)
- 200 g powdered sugar
- 1 st. a spoonful of orange peel
- 2 tbsp. tablespoons ground cinnamon
- 8 art. spoons of water
- 1 st. a spoon lemon juice
For glaze:
- 16 art. tablespoons of powdered sugar without a slide
- 4-5 art. tablespoons water or lemon juice
- 2 tbsp. tablespoons ground cinnamon
- pinch of ground cloves (optional)
Nut Cookie Recipe:
- The cookie dough is very easy to make! First, grind the hazelnuts and almonds into flour. The uniformity of our cookies depends on how finely the nuts are ground. So I, of course, do it in a coffee grinder.
Grinding nuts
- Add sugar and cinnamon to nuts. Mix again one more time.
Add cinnamon and powder
- Grate on the smallest grater upper part skins of one orange. It turns out about the 1st tablespoon of zest with a slide.
orange peel
- In a separate container, mix water and lemon juice. We add liquid, zest to the nut-sugar mass and knead the dough for our cookies. The dough will be a little sticky to your hands - this is normal.
Hazelnut Cookie Dough
- And so we turn into a wizard and begin to create and form cookies. The dough is a little sticky to the hands and to the rolling pin, but it doesn't matter! It is very convenient to roll out a layer of dough directly on a silicone baking mat, form cookies on it and do not remove it from there anymore, but bake immediately, transferring the mat to a baking sheet.
First of all, sprinkle the work surface a small amount flour. We roll out a layer of dough the size of our rug. Adjust the thickness of the dough yourself - the walnut cookies will turn out delicious in any case.
For ease of rolling, it is better to lubricate the rolling pin vegetable oil and then the dough will not stick to it. We cut out cookies of any shape, I made stars.
Cut out cookies
- Carefully remove the rest of the dough between the cookies. No wonder they say that “leftovers are sweet”, I usually have a part of the dough that does not live up to baking and is eaten just like that - it is also very tasty.
Nut stars
- Now you need to let the liver rest and dry for about 4 hours at room temperature. When the cookies are dry, they can be moved much more easily by prying with a spatula and not breaking the shape.
We report the cookies to the empty places on the mat. You can lay it quite tightly, keeping a minimum distance so that the stars simply do not touch each other. Nut cookies do not increase in size during baking.
Leave to dry
- We bake cookies for a very short time, about 3-5 minutes in a preheated oven at 250 degrees. Such a blush and a small crust should appear, but when hot, it will seem soft. After cooling, the cookies will harden, so do not hold them for more than 3-5 minutes, otherwise you will get christmas crackers. I got about 50 pieces of stars.
We bake
- While our hazelnut cookies are cooling, let's do the icing. We mix powdered sugar, cinnamon and lemon juice (or water) in one container. I indicate the amount of ingredients for the glaze based on about 50 stars. If you rolled out the layer thicker and you got fewer pieces, then, accordingly, you will need less glaze.
At first glance, it seems that there is a lot of cinnamon - both in the dough, and even in the glaze itself. But believe me, in combination with the sweetness of the powder and the sourness of the lemon, you don’t feel too much. And if you like the taste and aroma of cloves, then you can add a small pinch of ground cloves to the glaze. Only a little is better, otherwise its rich taste will kill all the other ingredients.
- Spread icing on cooled cookies and let it set well and harden.
We enjoy incredibly spicy, fragrant and magically festive stars!
Hazelnut cookies are ready
And this nut cookie can be beautifully packaged and presented to your family and friends. They will feel your love and soul, which is invested in every crumb of this magical star.
Enjoy your meal!
Nastya Bordeyanu recipe author
Crunchy cookies, or nuts? What if it's both? Cookies with the addition of nut crumbs are an exquisite treat. The delicacy is not difficult to prepare, but it is difficult to imagine it everyday. Nuts decorate anniversary and other birthday cakes, cookies are served on the table on special occasions.
Well, if there is plenty of nuts, why not bake wonderful crumbly shortcakes even without a special occasion? Any dough is suitable, from kefir to shortbread. Nuts, if only they were of high quality, can be crumbled into the dough, or put in halves on top. For children, such delicacies give pleasure no less than Easter cakes with raisins. So what if mom messes around a little longer, but what a delight among the home!
Walnut Cookies - General Cooking Principles
Baked nuts baked in the oven are prepared from almost any type of dough. It is kneaded on kefir, sour cream, honey, and even with oatmeal. especially gentle and crumbly biscuits comes from shortcrust pastry.
Walnut kernels are added to the dough itself when kneading, sprinkled with cooked blanks after cutting, laid inside or simply placed in halves on top of the cookies before baking.
Nuts must be well calcined before use in a dry frying pan or in the oven on a baking sheet. Then cool well over a spread out linen or disposable towel.
Cooled nuts may need to be chopped or finely chopped with a knife. They are broken into small pieces or in half by hand, crumbs from nuts are prepared by grinding the nuts with a blender or meat grinder.
You can add sesame seeds, raisins soaked in water or granulated sugar to walnuts. It all depends on the purpose for which they are used, for filling or sprinkling.
Cookies are flavored with vanilla or cinnamon, added to the dough when kneading it.
Delicate shortbread cookies with walnuts
Ingredients:
Half a kilo of flour;
Three raw yolks;
One glass of unrefined sugar;
A pinch of boiled salt;
Butter or hardened homemade cream - 300 gr.;
Half tsp quick soda;
A full glass of crushed walnut kernels.
Cooking method:
1. Slightly softened butter (cream), grind until white with yolks and sugar.
2. Sieve the flour into a large bowl and mix with salt and soda. Form a slide, make a small indentation in the center and put the oil mixture into it.
3. Quickly mix the mass with a spoon and knead a dense dough with your hands. Roll it into a lump, place it in a bag and place it in the refrigerator for half an hour.
4. Roll out the layer, about 0.7 cm thick and cut into medium-sized squares. You can cut out the dough with special cookie cutters or a glass.
5. Place the cookie cutters on a roasting pan moistened with vegetable oil and sprinkle generously with ground nuts on each. To make them stick well to the dough, lightly press with your hand.
6. Put the roaster in the oven at 220 degrees and bake until the cookies are golden.
Cookies with walnuts - "Snowy Raspberry"
Ingredients:
125 ml of sour cream with a fat content of 20%;
125 gr. walnut pulp;
small sachet vanilla sugar;
White flour, baking - 300 gr.;
creamy, natural oil- 125 gr.;
Powdered sugar for decoration;
White granulated sugar - 100 gr.
Cooking method:
1. In a dry frying pan, roast the nut kernels well and put them on a spread paper towel to cool. Transfer the chilled kernels to a bowl, add half the norm of granulated sugar and beat with a blender into small crumbs.
2. Rub the remaining sugar into a fluffy mass with butter. Add nut crumbs vanilla sugar, sour cream and mix well.
3. Introducing flour in small portions, knead the dough, tighten the bowl with cling film or cover and put it in the cold for an hour.
4. Line the brazier with parchment, turn on the oven to warm up.
5. Remove the dough from the refrigerator and, prying it with a spoon, shape the cookies into short sticks with wet hands.
6. “Sticks” are baked in the 180 degree mode, until bright golden. It usually takes 20 minutes.
7. Transfer the hot cookies to a bowl of powdered sugar and sprinkle each one well on all sides. After that, cool the “snow-covered” cookies well on the wire rack or immediately spread them on wide dish in the form of a log.
Cottage cheese cookies with walnuts - "Nut ears"
Ingredients:
Two fresh eggs;
200 gr. fresh "Creamy" margarine or 72% butter;
300 grams of sifted baking flour;
A teaspoon of factory ripper for dough;
150 gr. unrefined sugar;
A small sachet of vanilla powder;
100 gr. light seedless raisins;
Kernels of nuts - 100 gr.;
200 gr. 9% cottage cheese.
Cooking method:
1. Melt the butter or margarine completely and place the saucepan in the filled ice water a container with a large diameter for cooling.
2. Roast the walnuts without chopping for seven minutes in a dry frying pan and leave to cool.
3. Pour raisins for a quarter of an hour warm water. Then rinse well and pat dry on a clean towel.
4. Finely chop the cooled nuts with a knife, cut the raisins into thin strips and combine everything in a small deep plate. Add four tablespoons of sugar and stir.
5. Rub the butter with the remaining sugar with a spoon. Add powdered vanilla, crack eggs and stir until smooth.
6. Grind the cottage cheese on a sieve and mix it well with melted butter.
7. Combine the curd mixture with the oil, add the ripper and mix.
8. When adding flour, knead very quickly soft dough. Do not rush to fill in all the flour at once, pour in a little. The dough should be not only soft, but also stick to your hands.
9. Then divide the mixed mass in two. First, take one and roll it into a round layer half a centimeter thick. Sprinkle the prepared hazelnut-raisin filling on top of the dough and lightly press it into the dough. You can press it with your hands or roll it with a rolling pin once with a slight pressure.
10. Roll the layer on both sides to the center with a roll, cut it across into strips of two centimeters wide and lay out original blanks cookies on a dry baking sheet.
11. Bake in hot oven until light brown at 180 degrees.
Cookies with walnuts on honey without eggs - "Snails"
Ingredients:
Half a glass of liquid light honey;
Two tablespoons of softened butter;
Half a glass of low-fat sour cream;
1/4 tsp cinnamon powder;
Juice of 1/8 thin-skinned lemon;
Food quick soda - 1/3 tsp;
Two glasses of white, high-quality flour;
Nut kernels, halves.
Cooking method:
1. Rub the soft butter white with honey. Add sour cream, 1/3 tsp. salt and soda slaked with lemon juice. While whisking the mixture, add the cinnamon.
2. Without ceasing to beat, gradually add flour.
3. When all the flour is gone and it turns out not too thick, but homogeneous dough, place it in a special pastry bag and squeeze it into a broiler in the form of spiral circles.
4. In the middle of each such circle, put half a walnut.
5. Bake the cookies at 180 degrees until they are lightly browned.
Oatmeal cookies with walnuts and honey - "Meteor"
Ingredients:
250 gr. dark or light honey (necessarily liquid);
60 gr. light seedless raisins;
Half a small bag of vanilla powder;
Sesame seed - 200 gr.;
100 gr. toasted walnuts (kernels);
200 gr. "quick" flakes from oatmeal.
Cooking method:
1. Soak the sorted raisins for five minutes in cold water. Then put on a sieve, rinse and dry well.
2. Pour into a bowl liquid honey. Add raisins, sesame and vanilla.
3. Pour coarsely chopped walnut kernels, oatmeal and mix everything thoroughly.
4. Cover the baking sheet with an oiled sheet of parchment.
5. With lightly moistened hands, roll dough balls about the size of a nut, place the blanks on oiled paper and press lightly.
6. Place the cookie sheet in the hot oven and bake at 180 degrees for about 12 minutes.
Quick cookies with walnuts on kefir - "Full Moon"
Ingredients:
250 ml of warm, 3.2% kefir;
Half a kilo of wheat baker's flour;
220 gr. white, refined sugar;
150 gr. "Peasant" butter or margarine for baking;
A teaspoon of quick soda;
Nuts (kernels) - 100 gr.
Cooking method:
1. Cross the flour twice on a rare sieve. Oil or creamy margarine dissolve in a water bath and cool. Roast the nuts at moderate temperature in a heavy skillet. In it, cool and large ceiling.
2. Mix warm, non-hot kefir with soda and mix gently with a whisk until light foaming.
3. Combine the cooled melted butter with sugar and pour into kefir.
4. Add part of the flour, about a glass, and mix. Then add the rest of the flour and knead with your hands into a soft dough. It should easily lag behind the hands and at the same time be soft and plastic. The dough can be used immediately or held on the table for a while under a linen napkin (about half an hour).
5. Take a small piece of dough and roll it out with a rolling pin. The layer thickness must be at least 1.7 cm.
6. Take a cookie cutter in the form of a flower and squeeze out the cookie blanks with it. Blind the rest of the dough and place it on the main piece.
7. Place a small handful of chopped walnut kernels in the middle of each flower and, pressing lightly, press the nuts into the dough.
8. Transfer the cookies to the greased vegetable fat baking sheet and bake. At 180 degrees, the baking time is up to 20 minutes.
9. Cooled cookies can be embellished with powdered sugar.
Cookies with walnuts
Ingredients:
One kilogram of white baking flour, premium;
350 gr. Sahara;
300 ml non-flavored vegetable oil;
200 ml of light live beer;
Walnut kernels - 200 gr.;
150 gr. shelled hazelnuts;
11 gr. a bag of factory ripper for the test.
Cooking method:
1. Ignite the hazelnut kernels well in a hot oven and cool.
2. Part of the flour (600 gr.) Transfer into a wide bowl with a slide. With your hand, make a wide, not too deep funnel in it. Pour beer with vegetable oil into it and mix well with a spoon.
3. Then gradually introduce the remaining flour into the mixture, sifted with a cultivator, and knead a smooth, fairly plastic dough.
4. Pinching a small piece from the dough, form balls. Then press down each ball so that you get a cake. Place one nut kernel at a time in the center and roll them back into a ball.
5. Lay the prepared balls on a brazier, on special paper, maintaining a distance of the thickness of the little finger from each other.
6. Heat the oven to 200 degrees and bake cookies in it for 20 minutes.
7. Dissolve sugar in 350 ml of water and boil thick syrup You don't need to cook for a long time, 10 minutes is enough.
8. Finely chop hazelnuts, and sprinkle on a wide shallow plate.
9. Take one cooled cookie, prick it on a long needle and dip it in syrup. Then place over the scattered nuts, sprinkle well with the nut crumbs on all sides and transfer to a large tray or platter.
10. When all the cookies are ready, leave them warm for three hours, covering with a linen towel.
If the nut kernels are too dry, soak them in advance for half an hour in milk. Then dry well and only then ignite.
For curd dough try to get non-grained elastic cottage cheese. If one is not found, take the one that is, just grind it twice on a sieve.
Ripper and soda, if required, mix in liquid or mix well with flour. If you add them at the end of kneading the dough, it will turn out to be heavy and not crumbly.
It is advisable to let the dough with oatmeal a little distance so that they swell a little.
For dough kneaded on kefir, it is best to take a little stale or even expired fermented milk drink, without smell.
From the indicated amount of ingredients, two full baking sheets of shortbread cookies with walnuts are obtained.
Sugar is better to take fine grinding. I take the usual one, put it in a blender and grind it.
Salt in the recipe is optional, but it will make the taste of cookies a little brighter.
You can take any starch: corn, and if not, then potato. If neither one nor the other was at hand (and this also happens), and the passion for cookies is whatever you want, then you can replace the starch with the same amount of flour.
My egg weighed about 57-60 grams.
The butter should be softened, but not completely melted, by the time the cookies are cooked.
Lightly mix the egg with salt. Grind nuts in a blender.
In a bowl, combine chopped nuts, egg, sugar, vanilla essence (or vanillin), sifted flour with starch.
All well and quickly mix. The longer you stir, the more the butter melts and the firmer the cookies will be.
Cover the dough or wrap it in plastic wrap and refrigerate for about an hour.
Roll out the dough to a thickness of about 0.5 cm on a well-floured board. If necessary, sprinkle a little on both the rolling pin and the dough on top.
Cut out cookies with cookie cutters.
Place cookies on a baking sheet lined with greased baking paper. By the way, I always buy only oiled paper, absolutely nothing sticks to it.
Cookies must be placed necessarily (!) In an oven preheated to 170 degrees.
Bake for approximately 12 minutes. It should be nicely ruddy.
You can then sprinkle the cookies with powdered sugar.
Or buy tubes of ready-made icing and cover the cookies. While the icing is not frozen, you can glue half a walnut in the middle.
Or you can make your own frosting. Since I'm pretty familiar with icing, that's exactly what I did. But here you need to know the consistency very well. Approximate proportions of my glaze: 70 grams of powdered sugar, about 1 tablespoon of raw egg white and half a teaspoon of lemon juice. To mix everything. The icing should hold its shape, not spread. Put it in a bag, make a tiny hole and draw patterns on the cookies.
