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Cookies with lemon and walnut

Cookies with lemon and walnut


And because lately I've been suffocating you with diet recipes, I thought I'd do something for .... extra diet. Of course I didn't eat them. The basic recipe for cookies is taken from the magazine "GoodFood".

  • 250 g butter
  • 1 yolk
  • 140 g powdered sugar
  • grated peel of a lemon
  • 50 g ground walnuts
  • 1 vial of vanilla essence
  • 350 - 400 g of flour
  • Glaze:
  • 100 g powdered sugar
  • lemon juice
  • ground walnut

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Cookies with lemon and walnut:

Rub the butter at room temperature with the sugar and vanilla. Then add the ground walnuts, grated lemon peel, egg yolk and flour. Form a ball of non-stick dough that is refrigerated in plastic wrap for 20-30 minutes.

Remove from the cold and spread with a rolling pin between two baking sheets lined with a little flour so that it does not stick.

Cut by passing the knife or form through the flour.

Bake in a tray lined with baking paper for 15 minutes. It is checked to be golden on the bottom.

The icing is prepared by mixing powdered sugar with juice and grated lemon peel. Grease the cookies after they have cooled completely with the thin paste obtained. Sprinkle with ground walnuts on half of the cookie.

Good appetite!



Stuffed peaches& # 8230 Croats say it's a traditional dessert of theirs (and I call it Breskvice) Italians the same (and I tell them Sweet Peaches). I also saw them in the Austrians, Germans (Pfirsich Cookies), Jews (עוגיות אפרסק), Americans (Peach Cookies), Turks (Şeftali Kurabiye), Koreans ( 리얼 복숭아 쿠키 ). I think if we search the internet, we can also find them on the banks of the Tanganiyka. And we know them from time immemorial since the cheescake, American Pie and other wonders across the Baltic were on their way around us to the Andromeda galaxy.

There was no spree, the one without homemade sweets and these soft and beautifully colored peaches, filled with jam and walnuts, were a must as these rumglers of ours say today. Sure, at the moment we have fresh peaches and we better eat these. Cookies are generally winter sweets but my daughter went to camp and asked express to make peaches for the sack. On this occasion I remembered that I did not have the recipe for Stuffed peaches on the blog and here I am.


The story of the recipe for tender cookies "Kisses of the Nuns"

I do not claim that the explanation of the name of the recipe is true. It's just that, as I will reveal later, I like to imagine it that way. On top of that, my story really offers a plausible explanation for this name.

The Josefin neighborhood, where I grew up, is one of the oldest in Timisoara. In the area adjacent to the city center, known during my childhood as "Fortress", the streets of the neighborhood were made up of houses that themselves had seen the stories of many generations. The newer houses were the Jugendstil, from the beginning of the last century, with high gates, beautifully crafted and elegant decorations.

The house where I lived was much older, built around 1850, unfolding in an L-shape. It had a side on a street shaded by lime trees and one on Vladimirescu Square. The sides of the L, the neighbors' house and the street fence delimited from the splendor, since then quite animated, a fairytale courtyard. I had a big fir tree in the yard, lilac bushes, roses and chrysanthemums. Seven apartments opened in this courtyard. Their inhabitants, I realize now, formed such a heterogeneous group that they could always be declared as 100% representative of the multiethnic and multicultural mix that was the neighborhood and the whole of Timisoara.

Adjacent to my grandparents' apartment was Mrs. Wilma, whom I already knew when she was old, with completely white hair. About 30 years later, she was still there. Also with white curls and the same blue look as the sky. "The German", that's what my grandmother called her. They weren't exactly friends, Buna accused her of snobbery and the fact that, not having children herself, she didn't even know how to behave with other people's children. Of course, this second unpleasant side of her personality had been proven by Wilma, showing a minimum of tolerance for the company of the child I was.

OTHER SWEET RECIPES OF GERMAN AND AUSTRIAN ORIGIN

Snobbery was another story. When she was nostalgic, Mrs. Wilma remembered the much better times she had had in her childhood and youth. This had happened before the family of wealthy merchants had been deprived of their wealth. Before deportation to Siberia. Wilma's story of her first communion. Her eyes lit up talking about the lace dress she had worn on this occasion, bought in Vienna. She also enjoyed talking about her school years. Her instruction was taken care of by the nuns of the Order of Sisters of Notre Dame, who had set up a Catholic school for girls in Timișoara in 1858, just two blocks from our house.

When she was in a really good mood, Mrs. Wilma served us a tender cake, filled with walnuts and scented with aromas. Don't forget to tell us that this is how the nuns at school rewarded her when she stood out by a good deed, with Nonnenbusserl & # 8211 Nuns' kisses. I really liked these cookies, but Wilma didn't want to give my Grandma the recipe at all. My grandmother, a bully of her kind, was angry at once. He told Bunu & # 8217: "And the German woman tells about the nuns, even if she had studied at the Sorbonne she wouldn't have bragged more!".


Lent Desserts: Fluffy Cookies with Jam and Walnut

With the help of fasting products available in stores today, ingenious housewives can prepare delicious fasting sweets for family and friends. Cow's milk can be replaced with soy or rice milk, milk chocolate with dark chocolate, and fruit filling with jams and nuts.


The cookies are fragrant and easy to prepare. The wine makes them fluffy and tender. Here are 3 simple and irresistible recipes.

Fasting cookies with blueberry jam

Ingredient:
• 230 g margarine
• 230 g flour
• 50 g powdered sugar
• 50 g of corn starch
• vanilla essence
• an envelope of vanilla sugar
• a pinch of salt
• for the filling: 25 g margarine and 3 tablespoons of cranberry jam

Method of preparation:
• place the margarine under the mixer at room temperature with the sugar
• mix until a fluffy cream is obtained
• add the sifted flour with the starch and the essence
• use the palms to shape the dough in the shape of hollowed nuts and prick it with a fork
• put in the hot oven for 10-15 minutes
• rub the cranberry jam with soft margarine
• after cooling, fill the cookies with cranberry jam and combine 2 by 2
• finally powder with vanilla sugar
• leave to cool in the fridge for 15 minutes
• can be served with tea or milk, if not fasting


Colored cookies

Ingredient:
• 200 g margarine
• 100 g soy cream
• 100 g of sugar
• a teaspoon of baking soda
• how much flour it contains
• lemon peel
• rum and vanilla essence
• cocoa
• a pinch of salt

Method of preparation:
• make two doughs from these ingredients
• one part is colored with cocoa powder
• the other side is left white
• the cookies are shaped into animal shapes, with both doughs

Fasting cookies with jam and walnuts

Ingredient:
• 400 g margarine
• 800 g of flour
• 250 ml semi-sweet white wine
• 250 ml oil
• an envelope of baking powder
• grated lemon peel
• vanilla essence
• salt
• for the filling: 250 g ground walnuts, 250 g homemade jam, 200 g powdered sugar, rum essence

Method of preparation:
• mix the ingredients and make a dough
• refrigerate for one hour
• spread a thick sheet on the work table
• 2 shapes are made with the glass: one round, another in a crescent
• bake the forms on high heat
• leave to cool
• prepare the cream by mixing the ingredients for the filling
• place the cream on the round shape
• the crescent shape is folded on top to complete the cookie
• powder with sugar

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Raisin cookies


Rub the butter with the sugar.


Add the egg, grated lemon peel and baking soda.


Mix everything and add the flour and salt.


Add the raisins and ground walnuts.


Place balls 5 cm in diameter at a distance of 10 cm at a distance greased with butter. Bake at 150 degrees for 20 minutes.


What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Sponge cake with walnuts and honey

Very similar to a cake, this sponge cake with walnuts and honey is very easy to prepare, is tasty and successfully replaces the classic holiday cookies.

ingredients

6 eggs
1 v & acircrf of knife salt
1 slice of lemon & acircie
1 cup (250 g) sugar
1 cup (50 ml) cold water
12 tablespoons oil
12 tablespoons (grated) flour
1 sachet of ammonium for cakes
3 tablespoons lemon juice and acircie
grated peel from 1 blade & acircie
3-4 tablespoons baked and ground walnuts
1 tablespoon and a half of cocoa
1 teaspoon rum essence
2 tablespoons finely chopped walnuts, baked & icircn beforehand
2-3 teaspoons of honey

Method of preparation

Take 6 eggs, wash them, wipe them, then separate the egg whites from the yolks in two larger bowls.

Grease the bowl with which you will put the egg whites with 1 slice of lemon. This trick is to make the composition fluffier.

Beat the egg whites well, without adding anything, until they become foam. Then gradually start pouring the sugar. Meanwhile, add a little cold water. This will make the foam thicker and the sugar will melt faster.

Meanwhile, rub the yolks with 12 tablespoons of oil, and gradually add them.

When the two compositions are ready, pour the yolks over the egg whites, mix a little more, then start to incorporate the flour.

Gradually add the 12 tablespoons of flour (grated, not very full).

Towards the end, mix the ammonium sachet for cakes with 3 tablespoons of lemon juice and acircie in a cup. Dissolve well and pour in the above mixture. For taste and flavor, then add the grated peel of a lemon & acircie.

Separately, & icircn in a smaller bowl mix 3-4 tablespoons of baked and ground walnuts, 1 teaspoon and a half of cocoa, a little rum essence and 1-2 tablespoons of the above composition.

When it is homogeneous, add it over the base dough, stirring slowly to make it even.

Grease with oil and line a smaller, but higher, tray with flour, add this half of the composition.

Sprinkle over the finely chopped walnut pieces, then pour in the rest of the dough and bake for about 25 minutes.

Turn off the heat and remove the tray immediately from the oven. Allow the stove to cool. Cut larger or smaller pieces as you wish.


Vanilla, coffee and walnut cake

I don't know how you are, but when I walk into a confectionery, once I hear the word "vanilla," I can't focus on anything else. I would buy anything containing vanilla, accompanied by a coffee. Even though it's a bad time for caffeine, I love the combination of the two, so I chose to make a cake that would fully represent me. If you decide to try the recipe for an anniversary you should know that the ingredients are for a cake of about 2 kilograms.

Countertop ingredients:

  • 300 g of ground walnuts
  • 8 egg whites
  • 300 g of sugar
  • 10 ml of lemon juice.

From these ingredients will result 4 countertops of 20 cm diameter. Divide the composition in half and bake 2 worktops in turn. If you can bake all 4 at the same time it's perfect! I beat the egg whites with a pinch of salt.

I added the sugar and mixed until the granules were no longer felt. At the end I mixed the meringue with walnuts and lemon juice with slow movements from bottom to top, using a spatula.

I put the countertops in the preheated oven at 180 degrees for 30 minutes.

Cream ingredientsof vanilla:

  • 450 ml of milk
  • 1 vanilla pod
  • 8 yolks
  • 120 g of sugar
  • 60 g of starch.

I let the seeds and vanilla pod infuse in the warm milk for 15 minutes. I mixed the yolks with the sugar, then I added the starch, stirring further until smooth. I poured the milk into a thin thread, stirring constantly. Then I boiled the composition over low heat until it thickened. I transferred it to a tray, where I covered it with cling film until completely cooled, during which time I browned 30 grams of almond flakes in the pan.

Ingredients for coffee cream:

  • 300 g of mascarpone
  • 190 g of whipped cream
  • 70 g of powdered sugar
  • 6 g of instant coffee
  • 15 ml of espresso

I added the espresso coffee and left it to cool. I mixed the cream until its consistency became firm. Separately I mixed the mascarpone with the powdered sugar, I homogenized, then I mixed both compositions together until I obtained a firm cream over which I added the coffee.

To assemble the cake, I mixed the vanilla cream and divided it into 4 equal parts. Between each 2 countertops I used a part of vanilla cream, 10 g of almond flakes and 100 g of coffee cream. After adding the last top I leveled the vanilla cream, removed the cake from the circle and used the remaining 260 g of coffee cream to cover the cake. I let it cool for at least 3 hours.

Hoping it wasn't as hard as it seemed, I wish you luck. Let's hear only good things.


How to make fasting croissants with plum and walnut jam & # 8211 very tender and tasty?

How to make tender dough with lemon juice?

Here are the ingredients for a fasting dough. Coconut oil is in jars with green lids on the back. If it is cold it solidifies and looks like lard.

This is what cold coconut oil looks like. It must be taken out of the fridge 30 minutes in advance to soften a little.

Put the coconut oil at room temperature in a larger bowl. Add the sifted flour, salt and grated lemon peel. Mix by hand & # 8211 actually rub between your fingers until it becomes like sand. The fresh yeast is rubbed with vanilla sugar until liquefied, it is placed over the sandy dough. If you have dry yeast then mix it with 1 teaspoon of lukewarm water and a drop of vanilla sugar. Also now add the strained lemon juice, water and mix everything lightly with a spatula until the liquid is incorporated. In about ten seconds the dough begins to form. Bring the "crumbs" in the middle with light movements, without stirring. Just compact the dough. It is a fragile dough and we do not need to develop the gluten network because it will later strengthen the dough.

The dough is flattened with the palms and wrapped in plastic food foil and refrigerated for at least an hour (it can stay overnight).

How to make plum jam filling with walnuts?

I leave the walnuts in larger pieces because they have a nicer texture. Grind with a processor or chop with a knife. Here is the plum jam I mentioned above.

Mix the chopped walnuts with 3-4 tablespoons of plum jam. If the mixture is too fluid it can be tied with 2 tablespoons of walnuts or finely ground almonds (Mya put almonds).


Lemon cookies with walnut filling

Lemon cookies, so tasty and beautiful that you feel like making them as soon as they run out of the plate! The recipe for lemon cookies is so easy that a child can make it. From what I saw, I said that these sweet lemons would look good on a plate with mushrooms, nuts and peaches. I think they do it much faster than their smiles, but it's true that it takes a little patience.

But the result is delightful!

From the same category of meticulous but beautiful cookies we also have:

mushroom cookies peaches nuts filled with cream

If you like my recipes, don't hesitate to share them on Facebook! It costs you nothing, but it brings me a little joy. I am also waiting on my Youtube channel where you will be able to see how to prepare my recipes!