This cookie comes from childhood. It doesn’t need any advertising and presentation - we remember nuts cookies with delicious shortcrust pastry and boiled condensed milk. They were baked in a special pan on an ordinary gas stove. Later they began to produce more advanced devices in the form of electric furnaces, such as waffle irons. They were adapted for baking two types of cookies - hollow for further filling with cream or other filling, as well as full. Of course, the best option was stuffed cookies.

Cooking according to the old recipe

Let's start with the test right away. Dough for nuts cookies is made of sand or semi-sand. A recipe has always been attached to the baking pan - many people still keep this instruction sheet, which has turned yellow from time and numerous spots of margarine, to this day, because verified guest proportions of the dough are given there.

Here's what one, most commonly used today, looks like. We will prepare:

  • a couple of glasses of wheat, good quality flour;
  • a pack of creamy margarine;
  • a pair of medium-sized eggs;
  • half a glass of sugar;
  • a pinch of salt;
  • a little soda, literally a quarter of a small spoon;
  • vanillin.

Cooking:

  1. Melt the margarine.
  2. Stir salt, sugar, vanilla and grind with eggs.
  3. Add the egg mixture to the melted margarine and add the baking soda quenched in a teaspoon of vinegar.
  4. Add the sifted flour in small portions to the mixture and knead the dough.

Important! This dough is called sand, but it differs from the classic recipe in that melted margarine is introduced into its composition.

If you mix the ingredients with planed margarine, then the flour will be less, the products will be less durable and crumbly. Since the nuts are to be filled, they are made more dense, therefore margarine is also used pre-melted.

The dough should be placed in a third, firmly pressing the halves of the pan during baking. This is to keep the cookies in shape, and the excess can be removed with a knife.

Remove the finished halves of the nuts, cool and fill with jam, boiled condensed milk or any cream.

Classic recipe

And here is a classic recipe for the famous nuts with condensed milk.

  • From the above set of products you get 60 products, or 120 halves of future nuts. We take:
  • flour - 400 g;
  • butter (or margarine) - 260 g;
  • vanilla sugar packet;
  • granulated sugar - 100 g;
  • 2 eggs;
  • baking powder - a quarter of a teaspoon;
  • for cream, a jar of boiled condensed milk and a good handful of chopped nuts.

Working process:

  1. Separate the yolks from the proteins.
  2. Add sugar to the container with the yolks, mix well.
  3. Mix the sifted flour with sugar and vanilla, add baking powder, mix again and knead the dough, adding chopped soft butter.
  4. Beat foam in a container with proteins.
  5. Add beaten egg yolks with sugar to the dough. Mix.
  6. Last but not least, protein is introduced into the dough, so that in the end it turns out a slightly sticky and uncooked dough.
  7. By this time, the electric hazel or the one that cooks on the stove should be well heated. The molds need to be slightly greased with vegetable oil, after which you can begin to bake. Wetting your hands in water, tear off pieces of dough, roll up balls and put into molds.
  8. Close and press parts of the mold tightly. The heating time of each side is determined empirically. Usually three minutes is enough to bake the workpiece.
  9. After removing the product, put it on the board and cut off the excess around the edges. Do not discard these pieces, but grind them and add to condensed milk. We add a handful of walnuts or any other nuts there.
  10. Fill the nuts with the filling, connect the halves - your cookie nuts with condensed milk is ready!

This we talked about how to cook a treat in hazel. It can be electric, but baking in the form of gas has become even more widespread. But what if there is no finished form at hand?

In the oven

Hazelnuts are prepared hollow, which is convenient for starting. But if there is no form, then quite tasty cookies can be baked in an ordinary oven. To do this, the dough simply rolls into small, walnut-sized balls. They are laid out on an oiled baking sheet and baked. Then they take out the balls, cut them into halves, carefully take out part of the middle and begin.

In the oven, you can bake nuts in special oval tins. They require a special dough:

  • 1 pack of oil;
  • half a glass of granulated sugar;
  • 3 cups of wheat flour;
  • 1 egg
  • teaspoon of baking powder;
  • condensed milk.

Beat sugar and egg well with a mixer, add a mixture of flour and baking powder. Knead soft dough, from which to nip off the pieces and neatly, but firmly, lay out your hands on the tins. The middle should not be filled. Oven nuts need to be at a temperature of 180 degrees for ten minutes. Next, the workpieces are anointed with cream and combined.

Cookies in the form of gas

Another recipe for cooking on a gas stove. This is the same delicacy, but the dough in it turns out to be thick and not too dense - for those who like a lot of filling and a little dough in the product.

Products:

  • a pair of eggs;
  • 350 g butter, including 100 g will go to cream;
  • granulated sugar - 200 g;
  • half a teaspoon of soda;
  • a pinch of salt;
  • flour - 3 cups;
  • half a teaspoon of table vinegar;
  • a jar of cooked boiled condensed milk for cream and 150 g of nuts.

Working process:

  1. Melt the butter (250 g).
  2. Pour sugar into it.
  3. As it cools slightly, add salt and eggs. Mix.
  4. We pour flour in several stages. In the meantime, we will extinguish the soda in vinegar and also add with the flour.
  5. The dough comes out not very steep and does not stick to hands at all.
  6. Then bake, as described above.
  7. For a cream with a blender, grind nuts, add the leftovers from nuts, butter and condensed milk.
  8. Fill the halves with cream and combine. Sprinkle a little powdered sugar.

Gentle recipe for nuts with condensed milk

Gently and crumbly, if you take the following dough:

  • half a glass of sugar;
  • 200 g butter;
  • three yolks;
  • a quarter of a teaspoon of soda (extinguish it in a teaspoon of diluted vinegar);
  • 3 cups of flour (well, if you take a tablespoon of flour from the norm and replace it with the same amount of potato starch).

Soften warm oil, but do not melt! Add sugar to it and, grinding, add the yolks. Then comes slaked soda and flour. After kneading the dough, put it in the refrigerator for about 20 minutes, and after that you just have to roll it into a layer and cut out a glass of mug. They are laid out in forms and cut off the excess with a knife. Oven in ovens in molds. Then start with any cream or condensed milk.

Several test options

The dough can be cooked completely without eggs - the nuts from it will be hard and well crispy. At 3 tbsp. a packet of margarine (250 g), half a glass of sugar, 100 g sour cream and half a small spoon of soda are taken. Melted margarine is combined with sugar, soda and sour cream. Then flour is added in small portions - the dough is ready for baking in hazel.

Mayonnaise dough is an original option that many housewives love. For half a glass of mayonnaise you need:

  • a couple of eggs
  • a quarter cup of sugar
  • 3 cups flour
  • 1 teaspoon of soda
  • 100 g butter and a can of condensed milk for cream.

Beat sugar and eggs with a mixer, add melted and slightly chilled butter. Then mayonnaise and soda, slaked with vinegar. Adjust the density of the dough with flour - it should not turn out to be tight. Bake in molds, greasing the mold for the first time with butter. You can take the classic filling with boiled condensed milk or make a soft creamy.

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