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Walnut cookies

Walnut cookies

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Walnut cookies:

Rub the sugar together with the vanilla sugar and margarine. Put 1 sachet of baking powder and one sachet of ammonium in the sifted flour and then add the foam in the rubbed butter. Then add the yolks one by one (add one yolk and mix until incorporated, then add the next and do the same until all the yolks are finished). The dough obtained has the consistency of a homogeneous cream. Small hand-made dough balls are made by hand and cut through walnuts. Put them in a baking tray that has been lined with baking paper and put them in the medium hot oven for 10-12 minutes. A space is left between them because they grow when baked. Remove hot from the pan.


Walnut Cookies - Recipes

I set my eyes on these lemon-shaped cookies, stuffed with walnut cream for several years, but I don't know how it's because it's their turn. I saw them blog Ceslavei Bodiu, a talented Moldovan woman, the creator of the Facebook group Gustosel, a group in which Moldovan women compete in goodies, one more appetizing than the other. I thank Ceslava, very good and they enjoyed a real success!
I recommend you too peaches filled with cream nuts filled with cream, mushroom cookies or honeycombs with cream.


Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Ingredients lemon cookies, with meringue and walnut cream (for about 40 pieces)

After the dough has been in the fridge long enough to harden, we will break pieces of the dough by hand and form balls the size of a walnut. At the end I weighed a few curiosities, they have about 25 grams each and I got 40 pieces. After I prepared them, I put them back in the fridge because the butter in the composition will soften from the heat of my hands.

We prepare cream. In the recipe, after which I was inspired, I just mixed the egg white with the sugar, the juice and the lemon and walnut peel, I wasn't very careful, so I beat the egg white, then I added the powdered sugar and the lemon juice and I mixed until I got a meringue and at the end I incorporated walnuts. It turned out very good and so, only that, by mixing, it increased its volume, and it came out more than necessary and I still had cream. But it was not a problem, I find what to use it for.

With the help of the rolling pin we will spread each ball of dough in a circle with a diameter of about 8 cm. On each circle we will put a teaspoon of cream. Overlap the dough side by side and join the ends, pressing lightly with your fingers, so that it does not open when baking, giving it the shape of a lemon. Place the cookie thus formed with the fold down.

Place the cookies in the tray lined with baking paper.


Bake them in the preheated oven, at 160 degrees, for about 20 minutes, until golden brown. Initially it seemed to me that the temperature was too low and I set it to 180 degrees, but they cracked on the edges, so don't do like me! Baking time, on the other hand, can vary depending on the oven, so if they are not cooked after 20 minutes, leave them for a while.

Let the cookies cool. We prepare two bowls in which we will put the milk. In one of them we put less and add the green dye, in the one that has more milk, the yellow dye. I had gel dye from Wilton: lemon yellow and leaf green. We also prepare a plate with caster sugar. Do not put all the sugar because you will have to change it from time to time.
We pass the cookies through the milk colored with yellow.

Lightly soak the tips in milk colored green.

And immediately roll them in caster sugar.

Place them on a plate and let the sugar dry.

They are much better the next day. For maximum effect, place them on a plate and decorate with lemon leaves.


Cake with nuts

Prepare the ingredients on a tray to have them at hand.
Sift the flour into a large bowl. Boil 250 ml of milk in a saucepan, then leave to cool. In another pan, prepare the mayonnaise as follows: heat the rest of the milk, add the yeast and four tablespoons of flour. Homogenize the mixture and allow to grow warm.

Make a hole in the middle of the sifted flour and add the ingredients in the following order: mayonnaise, mix a little, add the yolks rubbed with salt then warm milk with sugar (point 2), melted butter and finally the flavors (vanilla and rum) then add lemon peel.

Knead the dough until air bubbles appear in the crust. Let rise for about 40 minutes. Divide the crust into two equal pieces. Spread each piece of dough into rectangular sheets.

Spread on each sheet of walnut filling. It is prepared by mixing the mentioned ingredients for the filling until we obtain a creamy mixture.

Roll the sheets and place them in the cake trays lined with parchment paper and greased with butter. Leave to rise for 15 minutes, away from drafts. Grease with beaten egg and sprinkle with sugar. Put in the oven and bake on low heat (150 degrees C) for 40 minutes.


In a bowl, mix the butter with the powdered sugar and the vanilla sugar until smooth, then add the vanilla essence and the egg, mix again, and finally the flour with the baking powder. We need to get a non-sticky dough, without crushing and easy to handle.


We prepare the filling in a smaller bowl: We mix the plum jam with a few tablespoons of walnuts (the secret is that the jam has a strong consistency so as not to soften the dough in the oven, it seems that I did not put enough walnuts and that is, my cookies did not stay in the desired shape).

With the help of a manual citrus juicer and a plastic wrap that I greased with a few drops of oil, I filled the cookies. It took me a while to fill them, it was harder to start, then I shook hands and I finished them quickly.
The procedure was as follows:
We put the citrus juicer in a glass with the recess upwards, and we put the plastic foil in the recess and arranged it to be perfectly molded by the walls of the juicer. We take a piece of dough, form a ball with the palms and add it in the hole of the juicer over the foil, and with our fingers we make a hole that we fill with a teaspoon of jam and walnuts, then bring the edges of the remaining dough and close the filling from inside the formed cookie. Gently remove the cookie from the mold with the help of plastic wrap and place them on a tray lined with baking paper. I got 20, but it depends on how big the shape of the citrus juicer you have is.
After we have formed the cookies, we put the tray in the hot oven for 15-20 minutes or until they are nicely browned on top.
When they are ready, let them cool and powder them with powdered sugar!
You're welcome!

Tips:
1. You can put various flavors: orange peel, lemon peel, rum, almond essence, etc.

2. They can be filled with other ingredients: finely chopped dehydrated fruit, shit, chocolate mixed with hazelnuts, but provided that the filling is well bound, ie hard, so that the cookies do not leave in the oven and remain in the given shape from the beginning!


How do we make the best forks with butter flavor and vanilla flavor?

That being said, I had the courage to make my own raisin cookies, especially since they are very easy to prepare and extremely fast. I chose to use butter and not oil, because butter enriches the taste of cookies and makes them soft and delicious. Moreover, we did not use any growth agent, baking powder or baking soda. The cookies grew due to the eggs and butter in the composition. To flavor the cookies you can use vanilla, rum, lemon peel or orange.

If you don't want to make raisin cookies, you can skip them. You can put nuts or hazelnuts, or other dried fruits. You can also add drops of dark, milk or white chocolate. It is also very good and ordinary chocolate cut into small pieces. Serve the hot or cold forks with a glass of milk. If you want, you can prepare these raisin cookies for Christmas and you can give them as a gift when you visit, along with Linzer cookies or by chocolate chip cookies. I am convinced that they will please everyone and that you will make a fuss with them. In our house they are among the favorites.


Fasting cookies and other shapes

We like these types of cookies because they are both good-looking and delicious.

And it's not hard to prepare at all, it just takes a little longer.

They can be prepared for various festive meals, but also for daily pampering.

Once prepared, these fasting cookies, or sweet ones, can be kept for up to 2 weeks.

Store in a cool place, but not in the refrigerator. They are put in cardboard boxes, or special metal boxes.

The older they get, the younger they get.

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And on the group you will be able to upload your recipes with inspired dishes from the blog. We will be able to discuss menus, food recipes and much more.

Share the recipe:


Hedgehog cookie recipe

200 grams of butter (100 grams with 65% and 100 grams with 80%)
250 grams of flour type 000
70 grams of sugar
50 grams of candied oranges

120 grams of coarsely chopped walnuts
an egg white

  • Preparation for the hedgehog cookie recipe
  1. Butter the butter, at room temperature, rub it well with the sugar until it melts. Note! I used butter with different percentages of fat because I didn't want the cookies to be so greasy, but if you don't have health problems, it would be ideal to use only 89% fat butter.
  2. Add the candied oranges and then the flour and mix everything very well until you get a compact and homogeneous dough that we leave cold for half an hour, wrapped in cling film.
  3. After half an hour, turn the oven to 190 degrees and prepare the oven tray, on which we put baking paper.
  4. Beat the egg whites for two minutes.
  5. We form, from the dough, small balls that we roll first through the egg white and then through the chopped walnut.
  6. We put, as we form them, the cookies in the tray and when we finish processing all the dough we put the tray in the oven for about 25 minutes, depending on the oven, being careful only to start to brown slightly.
  7. When they are ready, we take them out of the tray, carefully, because they are tender and leave them to cool.

Have a good appetite!

Alternatives:

Simple and tender cookies filled with jam (click here for recipe)

Fresh cookies with walnuts (click here for recipe)

Cookies with walnuts and cocoa (click here for recipe)


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Walnut Cookies - Recipes

I set my eyes on these lemon-shaped cookies, filled with walnut cream for a few years, but I don't know how it's because it's their turn. I saw them blog Ceslavei Bodiu, a talented Moldovan woman, the creator of the Facebook group Gustosel, a group in which Moldovan women compete in goodies, one more appetizing than the other. I thank Ceslava, very good and they enjoyed a real success!
I recommend you too peaches filled with cream nuts filled with cream, mushroom cookies or honeycombs with cream.


Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Ingredients lemon cookies, with meringue and walnut cream (for about 40 pieces)

After the dough has been in the fridge long enough to harden, we will break pieces of the dough by hand and we will form balls the size of a walnut. At the end I weighed a few curiosities, they have about 25 grams each and I got 40 pieces. After I prepared them, I put them back in the fridge because the butter in the composition will soften from the heat of my hands.

We prepare cream. In the recipe, after which I was inspired, I just mixed the egg white with the sugar, the juice and the lemon and walnut peel, I wasn't very careful, so I beat the egg white, then I added the powdered sugar and the lemon juice and I mixed until I got a meringue and at the end I incorporated walnuts. It turned out very good and so, only that, by mixing, it increased its volume, and it came out more than necessary and I still had cream. But it wasn't a problem, I can figure out what to use it for.

With the help of the rolling pin we will spread each ball of dough in a circle with a diameter of about 8 cm. On each circle we will put a teaspoon of cream. Overlap the dough side by side and join the ends, pressing lightly with your fingers, so that it does not open when baking, giving it the shape of a lemon. Place the cookie thus formed with the fold down.

Place the cookies in the tray lined with baking paper.


Bake them in the preheated oven, at 160 degrees, for about 20 minutes, until golden brown. Initially it seemed to me that the temperature was too low and I set it to 180 degrees, but they cracked on the edges, so don't be like me! Baking time, on the other hand, can vary depending on the oven, so if they are not cooked after 20 minutes, leave them a little longer.

Let the cookies cool. We prepare two bowls in which we will put the milk. In one of them we put less and add the green dye, in the one that has more milk, the yellow dye. I had gel dye from Wilton: lemon yellow and leaf green. We also prepare a plate with caster sugar. Do not put all the sugar because you will have to change it from time to time.
We pass the cookies through the milk colored with yellow.

Lightly soak the tips in milk colored green.

And immediately roll them in caster sugar.

Place them on a plate and let the sugar dry.

They are much better the next day. For maximum effect, place them on a plate and decorate with lemon leaves.


Walnut Cookies - Recipes

I set my eyes on these lemon-shaped cookies, stuffed with walnut cream for several years, but I don't know how it's because it's their turn. I saw them blog Ceslavei Bodiu, a talented Moldovan woman, the creator of the Facebook group Gustosel, a group in which Moldovan women compete in goodies, one more appetizing than the other. I thank Ceslava, very good and they enjoyed a real success!
I recommend you too peaches filled with cream nuts filled with cream, mushroom cookies or honeycombs with cream.


Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Ingredients lemon cookies, with meringue and walnut cream (for about 40 pieces)

After the dough has been in the fridge long enough to harden, we will break pieces of the dough by hand and we will form balls the size of a walnut. At the end I weighed a few curiosities, they have about 25 grams each and I got 40 pieces. After I prepared them, I put them back in the fridge because the butter in the composition will soften from the heat of my hands.

We prepare cream. In the recipe, after which I was inspired, I just mixed the egg white with the sugar, the juice and the lemon and walnut peel, I wasn't very careful, so I beat the egg white, then I added the powdered sugar and the lemon juice and I mixed until I got a meringue and at the end I incorporated walnuts. It came out very good and so, only that, by mixing, it increased its volume, and it came out more than it was necessary and I still had cream. But it wasn't a problem, I can figure out what to use it for.

With the help of the rolling pin we will spread each ball of dough in a circle with a diameter of about 8 cm. On each circle we will put a teaspoon of cream. Overlap the dough side by side and join the ends, pressing lightly with your fingers, so that it does not open when baking, giving it the shape of a lemon. Place the cookie thus formed with the fold down.

Place the cookies in the tray lined with baking paper.


Bake them in the preheated oven, at 160 degrees, for about 20 minutes, until golden brown. Initially it seemed to me that the temperature was too low and I set it to 180 degrees, but they cracked on the edges, so don't be like me! Baking time, on the other hand, can vary depending on the oven, so if they are not cooked after 20 minutes, leave them for a while.

Let the cookies cool. We prepare two bowls in which we will put the milk. In one of them we put less and add the green dye, in the one that has more milk, the yellow dye. I had gel dye from Wilton: lemon yellow and leaf green. We also prepare a plate with caster sugar. Do not put all the sugar because you will have to change it from time to time.
We pass the cookies through the milk colored with yellow.

Lightly soak the tips in milk colored green.

And immediately roll them in caster sugar.

Place them on a plate and let the sugar dry.

They are much better the next day. For maximum effect, place them on a plate and decorate with lemon leaves.


Walnut Cookies - Recipes

I set my eyes on these lemon-shaped cookies, filled with walnut cream for a few years, but I don't know how it is that it's only now their turn. I saw them blog Ceslavei Bodiu, a talented Moldovan woman, the creator of the Facebook group Gustosel, a group in which Moldovan women compete in goodies, one more appetizing than the other. I thank Ceslava, very good and they enjoyed a real success!
I recommend you too peaches filled with cream nuts filled with cream, mushroom cookies or honeycombs with cream.


Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Ingredients lemon cookies, with meringue and walnut cream (for about 40 pieces)

After the dough has been in the fridge long enough to harden, we will break pieces of the dough by hand and form balls the size of a walnut. At the end I weighed a few curiosities, they have about 25 grams each and I got 40 pieces. After I prepared them, I put them back in the fridge because the butter in the composition will soften from the heat of my hands.

We prepare cream. In the recipe, after which I was inspired, I just mixed the egg white with the sugar, the juice and the lemon and walnut peel, I wasn't very careful, so I beat the egg white, then I added the powdered sugar and the lemon juice and I mixed until I got a meringue and at the end I incorporated walnuts. It turned out very good and so, only that, by mixing, it increased its volume, and it came out more than necessary and I still had cream. But it wasn't a problem, I can figure out what to use it for.

With the help of the rolling pin we will spread each ball of dough in a circle with a diameter of about 8 cm. On each circle we will put a teaspoon of cream. Overlap the dough side by side and join the ends, pressing lightly with your fingers, so that it does not open when baking, giving it the shape of a lemon. Place the cookie thus formed with the fold down.

Place the cookies in the tray lined with baking paper.


Bake them in the preheated oven, at 160 degrees, for about 20 minutes, until golden brown. Initially it seemed to me that the temperature was too low and I set it to 180 degrees, but they cracked on the edges, so don't be like me! Baking time, on the other hand, can vary depending on the oven, so if they are not cooked after 20 minutes, leave them a little longer.

Let the cookies cool. We prepare two bowls in which we will put the milk. In one of them we put less and add the green dye, in the one that has more milk, the yellow dye. I had gel dye from Wilton: lemon yellow and leaf green. We also prepare a plate with caster sugar. Do not put all the sugar because you will have to change it from time to time.
We pass the cookies through the milk colored with yellow.

Lightly soak the tips in milk colored green.

And immediately roll them in caster sugar.

Place them on a plate and let the sugar dry.

They are much better the next day. For maximum effect, place them on a plate and decorate with lemon leaves.