October is not scary if you have cookies

The dank autumn weather is most welcome for a leisurely tea party. Wrap yourself in a warm blanket, brew fragrant tea and grab a vase of freshly baked cookies. And the more sweet pastries, the better.

We have collected for you the recipes for the most delicious cookies, which are simply indispensable in the fight against autumn melancholy.

(Total 7 photos)

Source: Bright Side

1. Cottage cheese cookies

Ingredients:

Cooking method:

From softened, but not melted margarine, flour and cottage cheese, knead a homogeneous dough and refrigerate for 1 hour. Roll out into a layer about 4 mm thick and cut out circles. Dip one side of each circle in sugar and fold in half with sugar inside. Dip one side of the same mug again in sugar and fold in half again. We get a quarter circle in shape. Dip one side again in sugar and place on a baking sheet with the sugar side up. Bake at 180°C until golden brown.

2. Vanilla Strasbourg cookies with blueberry jam

Ingredients:

Cooking method:

Rub room temperature butter thoroughly with sugar. Add the egg and yolk, again carefully bring to a homogeneous consistency. Add sifted flour with salt. Knead into a soft and slightly sticky dough. From a pastry bag or dough press, pipe cookies of any shape and bake for 7 minutes at 190 ° C. Cool on a wire rack. Then, choosing cookies that match each other, grease them with a small amount of jam and glue them in pairs. Decorate on top the middle of one of the sides with a drop of jam. Leave the cookies for a couple of hours so that the jam dries a little and thickens on its own.

On a note:

Cookies can be left on their own, without combining the filling, they are very tender and tasty.

If you glue, then when depositing cookies, it is advisable to try to make them as identical as possible in order to quickly and easily assemble them in pairs. You can take any jam or replace it with boiled condensed milk, white or dark chocolate ganache, peanut butter, etc.

3. Cookies "Breton"

Ingredients:

Cooking method:

Grind butter with sugar until white. Gradually add 5 egg yolks and continue beating. Then sift the flour and knead a slightly sticky, but rolling dough. Roll out the dough between two layers of cling film into a layer 5 mm thick. Place on a flat surface and place in the freezer for 20 minutes.

Then we take out, cut out cookies of arbitrary shape and place them on a baking sheet with baking paper or a silicone mat.

Stir the yolk with 2 tablespoons of milk until completely homogeneous, without whipping. With a brush, evenly and completely cover the surface of the cut out cookies with the resulting mixture. After that, we apply any patterns with a toothpick or curly molds. Bake for 10 minutes at 170°C until the surface and edges are lightly browned. On the surface remains a nice pattern. We cool on the grate.

4. Macaroons according to GOST

Ingredients (for about 30 cookies):

Cooking method:

Grind the almonds in a blender along with the skin or take ready-made almond flour (also from unpeeled almonds). Mix the nuts with sugar and set aside 1 cup of this mixture. Add the whites to the rest and mix thoroughly with a spoon. Don't whip anything!

Heat the mixture to 45°C on a thermometer, or slightly warmer than body temperature if a thermometer is not available. The sugar should dissolve. Remove mixture from heat, cool. Stir in the flour sifted with the baking powder and finally a glass of the reserved mixture of almonds and sugar.

From a pastry bag with a round wide nozzle (or a cornet with a cut corner, or a neat spoon), we deposit discs about 5 cm in diameter. Bake on parchment, oiled and sprinkled with flour, silicone mat or non-stick sheet. Bake until light golden brown at 170°C.

5. Cookies "Three chocolates"

Ingredients:

Cooking method:

Mix flour, salt, baking powder and cocoa. Beat softened butter with sugar, then add the eggs one at a time and add the vanilla extract. Melt the chocolate in a water bath. Stir melted chocolate into butter mixture, then dry ingredients. Mix thoroughly. At the end, add chocolate drops or small pieces of chocolate. Use a standard ice cream scoop to scoop out the dough balls onto a parchment-lined baking sheet or silicone mat. Bake balls of this format for 10 minutes at 170 ° C. Cool on a wire rack.

On a note:

After 10 minutes of baking, cakes are obtained that are slightly tightened with a crust, as if raw inside - if you press lightly, they look like a gentle, tender mousse ... This is how it should be. After 10 minutes, they will seize and freeze. The result is a slightly sticky texture.

6 Danish Butter Cookies

Ingredients:

Cooking method:

Beat softened butter, powdered sugar and vanilla sugar until fluffy smooth cream. Add protein and beat again. Add flour sifted with salt and knead a soft dough. Squeeze out cookies from a pastry bag or a dough press and bake at 180 ° C for 10-12 minutes. Once the edges are browned, remove from the oven and transfer to a wire rack.

While the cookies are warm, grease them with milk and sprinkle with fine sugar or wait until cool and dust with powdered sugar.

7. Cookies "Hamentashen"

Ingredients:

Dough:

Filling:

Cooking method:

Sift flour with baking powder and mix with salt, sugar and zest. Cut cold butter into cubes, add to dry ingredients and chop until fine crumbs. Mix eggs with kefir until smooth, pour into flour and butter and quickly knead the dough. Gather the dough into a ball, put on the table and flatten a little into a cake. Fold it in half, flatten it slightly again. Fold the dough in this way 6 times. This will give the dough a slight layering, and it will be even more tender when baking. Refrigerate in cling film for at least 1 hour.

Poppy pour boiling water and leave also for 1 hour. After that, squeeze the poppy seeds and pass through a meat grinder twice. Add milk, honey and raisins to the poppy seeds and cook over medium-low heat, stirring, until the excess liquid has evaporated and a sticky mass is obtained. Remove from heat, add zest, juice and cinnamon. Mix and chill.

Roll out the dough on a well-floured surface, dusting the top as well. Cut out 6 cm circles. Place 1/2 tsp in the center of the circles. fillings and glue in three places tightly, leaving a hole in the center and forming a triangle. Lubricate with a mixture of yolk and milk. Bake at 180°C until lightly browned without overdrying. Approximately 15 minutes. Let the cookies cool slightly and sprinkle with powdered sugar.