When we see “Nuts” cookies, many of us have pleasant associations: childhood, aromas coming from the kitchen, mom preparing something delicious... It seemed that the cookies were difficult to prepare and took a very long time. Now that we have become adults, we have come to understand that any dish, with great desire, can be prepared easily and quickly.

How to cook nuts with condensed milk

Baking turns out very tasty, with a minimum set of ingredients and a minimum amount of time.

What products will you need for work:

• butter or margarine – 200 g;
• fresh eggs – 2 pcs.;
• sugar - half a glass;
• table vinegar – 1 tbsp;
• flour - 3 cups or a little more, as the dough takes;
• soda - half a teaspoon;
• condensed milk – 1 can.

You will also need special metal molds.

How to make Oreshek cookies:

• Let's start preparing the dough: melt the butter in a bowl over low heat.
• In a separate container, mix sugar with eggs to form a light mass. It is not necessary to bring the sugar until completely dissolved.
• As soon as we add butter to the eggs and sugar, the sugar crystals will begin to melt.
• Now we extinguish the soda with vinegar, add it to our mixture, and mix with a spoon.
• We take flour, you will need premium flour. We recommend that you sift the flour before use. You need to pour in the flour little by little so that no lumps appear while kneading the dough. And we recommend starting with a minimum, gradually reaching 2.5 glasses and then seeing how much the dough takes. Depending on the quality of the butter or margarine, you may need either less or more flour. The maximum is 3.5 glasses.
• The dough should be elastic and soft and roll out well.
• This is very important because we will continue to pinch off pieces of dough with our fingers and form balls. The size is like a walnut.
• In order to send the nuts to bake, each mold must be thoroughly greased with oil (preferably odorless vegetable oil), and then carefully heat each mold on both sides over the fire.
• Then you need to put the dough in the mold, close both halves and squeeze tightly. This is if you use a special form or place the halves on a baking sheet, bake in a preheated oven until cooked.
• The nuts should be baked, they will be rosy, but not dark.
• We open a can of boiled condensed milk (we buy ready-made or cook it ourselves), fill the cooled halves of nuts with condensed milk and glue them together. Using a sharp knife, trim off the excess to give the dessert the correct shape.

This is how easy it is to make delicious “Nuts” cookies.

Modern recipe for nuts with condensed milk

We are sharing with you another simple recipe for making cookies; for 120 halves (that’s 60 nuts) you will need the following products:

• sugar – 100-150 g;
• flour – 400 g;
• butter or margarine – 250 g;
• baking powder – 1/4 tsp;
• eggs – 2 pcs.;
• vanilla sugar – 1 sachet;
• boiled condensed milk – 1 can;
• walnuts – 10 pcs.

How to prepare the dough:

• Mix the yolks with the eggs until a light mass is formed.
• In a separate bowl, mix the dry ingredients: sifted flour and baking powder, mix, add soft butter or margarine, which must be chopped with a knife.
• In a separate bowl, beat the whites into a strong foam. To complete the task faster, add a pinch of salt.
• Mix the yolks with sugar and butter with flour, knead into a homogeneous dough, and gradually add the beaten egg white.
• The dough should be sticky, but not too tough.
• Place a ball of dough into each pre-greased mold.
• Bake the nut halves in an electric nut maker (or on a baking sheet in the oven) until ready.
• While the nuts are baking, prepare the filling: chop the nut kernels, open a can of boiled condensed milk.
• Carefully remove the cookie halves, trim off the excess, but do not throw it away, chop the trimmings and add them to the filling.
• Make the filling: mix condensed milk with chopped nuts and trimmings. Fill the halves of nuts and connect. You get nice nuts.

In Soviet times, every housewife knew how to prepare dough for nuts with condensed milk, because it was almost impossible to find a more affordable dessert. In addition, the delicacy always turned out very tasty and won the heart of more than one sweet tooth. Now it has become even easier to prepare nuts with condensed milk, because a lot of modern equipment has appeared for these purposes. The dough remained virtually unchanged in composition. Nevertheless, for those who like to experiment, there will be new culinary ideas for this dish.

The classic recipe for dough for nuts with condensed milk is based on butter or margarine. The composition also includes eggs, flour, sugar and slaked soda. You can diversify the traditional dessert by adding sour cream, mayonnaise, vanilla sugar, starch, etc. to the dough. There are also lean recipes in which you can do without animal fats and eggs.

Preparing the dough for nuts with condensed milk is extremely simple - all the ingredients are combined and rolled into a tight ball.. Next, you just need to pinch off small pieces from it to form cookies. Usually the dough is very soft and elastic, so working with it is easy and pleasant.

In order to make nut-shaped cakes, first prepare the dough and bake it in a special nut pan. It can be electric or conventional, designed for preparing dessert using a gas burner. Only after the dough for nuts with condensed milk is completely ready is the filling added to it.

Secrets to making the perfect nut dough

Dough for nuts with condensed milk is a simple shortbread dough that even an inexperienced cook can handle. Depending on the recipe you choose, it will turn out soft or crispy. To understand how to make dough for nuts with condensed milk, you just need to look into secret cookbooks or remember the following recommendations:

Secret No. 1. Before putting the dough for nuts with condensed milk into a metal form, grease it with vegetable oil in all the recesses, as well as between them.

Secret No. 2. Whatever ingredient is indicated in the recipe - margarine or butter - you can safely replace one with the other in equal proportions without any damage to the nuts with condensed milk.

Secret No. 3. To make chocolate cookies, just add a little cocoa to the dough for nuts with condensed milk.

Secret No. 4. The dough for nuts with condensed milk is also suitable for other desserts, which are baked in special nut-shaped molds. These could be mushrooms, bears, etc.

Secret No. 5. If necessary, slaked soda can be replaced with ready-made baking powder from a bag.

Secret No. 6. To make the nuts more tender and airy, before cooking, simply sift the flour through a sieve. This simple procedure significantly changes the consistency of the dough.

Nuts are always prepared from shortcrust pastry, but it also has many varieties. In this recipe, sour cream is added to the composition, so the finished cookies will be more tender. All products for the test must be at room temperature. This is especially true for margarine. Since there is already enough fat in the dough, you can grease the hazelnuts only before the first batch of cookies. If we are talking about a regular non-electric pan, do not forget to turn it with different sides towards the burner during the baking process.

Ingredients:

• 3 cups flour;
• 100 g sour cream;
• 3 eggs;
• ¼ cup sugar;
• 100 g margarine;
• 1 tsp. soda;
• Vinegar.

Cooking method:

1. Cut the butter into small cubes, beat the eggs together with sugar until the grains dissolve.
2. Sift the flour into a deep bowl, add the eggs and butter, stir well.
3. Add sour cream and soda slaked with vinegar into the dough.
4. Knead the dough into a soft, non-stick dough and roll it into a ball.
5. Separate the required amount of dough from the resulting ball and place it in the molds.

Interesting from the network

Traditionally, nuts are prepared in special metal molds, which many people still have from Soviet times. Handling them is not difficult - the main thing is to make the dough the right consistency and place it in special recesses. As a result, the nuts will be rosy and crumbly, and thanks to vanilla they will also acquire an appetizing sweet aroma. It is not necessary to separate the yolk from the white, but this will make the dough more fluffy and tender.

Ingredients:

• 1 ½ cups flour;
• 1 egg;
• 125 g butter;
• ¼ cup sugar;
• ¼ tsp. soda;
• 1 g vanillin;
• 1 pinch of salt;
• Vinegar.

Cooking method:

1. Divide the egg into yolk and white, add sugar to the yolk and grind.
2. Cut the butter into cubes and mix it with flour, manually grind the mixture until it becomes fine crumbs.
3. Add vanillin and salt to the flour crumbs and mix.
4. Beat the whites into a fluffy foam and add it to the yolks, stir gently until smooth.
5. Pour soda, quenched with vinegar, into the yolk and white.
6. Mix the flour with the egg mixture, knead by hand until the dough does not stick to your hands (add a little flour if necessary).
7. Keep the dough in the refrigerator for 30 minutes and start baking the nuts with condensed milk.

For some reason, most sweet tooths prefer nuts with a harder base, but there are also those who love soft cakes. To satisfy their taste, you need to make serious changes to the classic recipe. So, part of the flour is replaced with starch, and instead of sour cream, a slightly unusual ingredient for sweet pastries is added - mayonnaise. Cookies prepared according to this recipe literally melt in your mouth and turn out very tasty and tender. You can use any known fillings for it, as is the case with classic nuts.

Ingredients:

• 300 g flour;
• 150 g starch;
• 100 g butter;
• 100 g mayonnaise;
• 150 g sugar;
• 1 tsp. slaked soda;
• 2 eggs.

Cooking method:

1. Using a mixer or whisk, beat eggs and sugar.
2. Soften the butter and add to the eggs, add mayonnaise there.
3. Beat everything again a little, then add starch and slaked soda to the resulting mass.
4. Sift the flour and gradually add it to the dough, adjusting its thickness by eye.
5. Pinch off small pieces of dough, form them into balls and place in a baking pan.

An electric nut maker greatly simplifies the process of preparing nuts with condensed milk. In order for the dough to bake well, you don’t have to stand at the stove and constantly turn the cookie cutter. The only drawback will be the longer baking time, but much more cookies themselves fit into the mold than in the case of Soviet “aggregates,” so this will not cause any particular inconvenience. In order to get the classic taste and appearance of nuts, the dough for them needs to be made exactly according to this recipe.

Ingredients:

• 3 cups flour;
• 3 eggs;
• 200 g margarine;
• 150 g sugar;
• 1 pinch of salt;
• ½ tsp. baking powder.

Cooking method:

1. Break the eggs into a deep plate, add salt and sugar.
2. Beat the eggs well and add margarine warmed to room temperature.
3. Pour in the flour and baking powder and knead the dough thoroughly with your hands until completely homogeneous.

Now you know how to prepare dough for nuts according to the recipe with photo. Bon appetit!

Some sweets are those that are familiar and loved from childhood. A dessert like nuts is a recipe passed down from generation to generation to please both adults and little family members. They can be served both at the holiday table and as a treat for yourself on weekdays.

How to cook nuts?

There are many tips on how to bake nuts in a nut pan, but the main thing is that the dough turns out crispy, buttery and rosy. The filling can be different - from the usual boiled condensed milk to jam, jam, cream and custard. Cookies, familiar from childhood and loved by everyone, are easy to prepare if you have a special mold. Whatever model you purchase, you should check whether it has a non-stick coating. Then the cookies will not burn, and with a large thickness of the surface, the dough for the nuts will rise well. The form can be of two types:

• cast iron, which consists of two simple frying pans, with recesses fastened together, with its help you can cook on gas;
• electric, available in various models.

When preparing the dough, you should adhere to certain rules, and then you will get everyone’s favorite dish - nuts, the recipe for which is extremely simple:

1. Beat eggs with sugar.
2. To make the base oily, add oil.
3. Add soda or baking powder to the flour.
4. Make a steep knead so that you can easily fill the molds.

For many, a sweet delicacy familiar and beloved from childhood is nuts. Making them in an electric nut maker is very easy, you just need to be patient, because you can bake 12 halves in one batch. You can buy cookies, but they can’t compare with the taste of homemade baked goods. This explains the incredible popularity of nuts, the recipe for which is passed on from one housewife to another.

Ingredients:

• egg – 3 pcs.;
• butter – 250 g;
• granulated sugar – 150 g;
• flour - 3 cups;
• condensed milk (boiled) – 1 can;
• soda – 1/2 tsp;
• salt.

Preparation

1. Mix eggs, sugar and salt using a mixer, add butter and little by little flour mixed with soda.
2. They knead, do not use a liquid base, so they make it thick.
3. Place a little bit at a time into the cavities of the mold.
4. The halves are taken out and stuffed.

If you are already tired of newfangled cakes, then you should try something from your childhood. For example, nut cookies with condensed milk is an old recipe that can be found in any housewife’s piggy bank. The treat is suitable for any occasion; you can simply pamper your children with it.

Ingredients:

• flour - 3 cups;
• egg – 3 pcs.;
• butter – 250-300 g + 100 g for cream;
• granulated sugar - 3/4 cup;
• baking powder;
• condensed milk - 2 cans.

Preparation

1. The butter is softened.
2. Whisk eggs and sand.
3. Add soda and make a batch.
4. Wait 15 minutes for it to come up.
5. The device is lubricated.
6. Pinch off small pieces and place in each cavity, cover with the second part.
7. Bake for 5 minutes on each side.
8. Allow to cool, then fill with filling and glue the two things together.

There are recipes so old that even seasoned cooks have a hard time remembering how they came to be. This also applies to nuts. And yet, every pastry chef bakes cookies differently. In any case, it turns out tender and extremely tasty, but you must remember that baked goods are high in calories. Therefore, you should not consume it in too large quantities. But if you wish, you can always enjoy the taste of shortbread nuts, the recipe for which is truly unique.

Ingredients:

• yolks – 3 pcs.;
• granulated sugar – 100 g;
• margarine – 150 g;
• sour cream -30 ml;
• flour – 400 g;
• condensed milk or jam – 350 g;
• salt;
• soda slaked with vinegar;
• lemon juice.

Preparation

1. When planning to prepare cream for nuts in a hazel nut, the margarine is softened in advance, and then whipped with boiled condensed milk with a mixer.
2. Combine the yolks with sugar, add softened butter and sour cream.
3. Knead the loose, crumbly base with baking soda and lemon juice.
4. Roll out into a thin sheet and cut out an oval, which is placed in each mold.
5. When the halves are baked, they are left to cool and then filled with cream using a teaspoon.
6. Place in the refrigerator for 12 hours.

Unfilled nuts - recipe

When deciding how to bake nuts, you can choose the option without filling; it is simple and economical, because there is no cost for cream. All you need to do is prepare the dough as for a regular variation of this type of cookie. You can get nuts this way - the good thing about the recipe is that the sweets are tasty even without filling.

Ingredients:

• flour – 450-500 g;
• eggs – 3 pcs.;
• margarine -200 g;
• granulated sugar – 250 g;
• sour cream – 2 tbsp. spoons;
• baking powder;
• vanillin.

Preparation

1. The whites and yolks are separated, then the first ones are beaten separately until a fluffy foam appears, and the yolks are mixed with sugar.
2. Soft margarine and proteins are added to this mass.
3. Gradually add flour and knead.
4. Both sides of the hazelnut are seasoned.
5. Bake for no more than 5 minutes on each side.
6. Fill with filling.

There is such a nut cookie - a recipe that any housewife will love. After all, preparing delicious food requires a minimum of products, which are always in the refrigerator. But the secret of baking is that you should add twice as much flour, because kefir is liquid. The remaining components and baking principle are the same as in previous versions.

Ingredients:

• margarine – 200 g;
• soda;
• sugar – 0.5 cups;
• flour – 450-500 g;
• kefir – 100 ml;
• eggs – 3 pcs.;
• any sweet filling.

Preparation

1. Beat eggs with sugar, mix softened margarine with flour, and there should be twice as much flour.
2. Add kefir and soda.
3. Grease the hazelnut, spread out a little base and bake for a minute on each side.
4. Fill with jam or boiled condensed milk.

Those who like to indulge in delicious pastries are not only those with a sweet tooth, but also vegetarians. There is also an option for them on how to make nut cookies. Therefore, everyone can treat themselves to an amazing dessert without much effort.

Ingredients:

• margarine – 200 g;
• soda;
• sugar – 0.5 cups;
• flour – 450-500 g;
• sour cream – 100 ml;
• any sweet filling.

Preparation

1. Mix softened margarine with flour.
2. Add sour cream, sugar, soda.
3. Grease the hazelnut, spread out a little dough and bake for a minute on each side.
4. The cooled halves are filled with filling.

If you don’t have a special device, then there is also a way to bake nuts. You can use the oven for this. The result will exceed all expectations and will delight even sophisticated gourmets, being in no way inferior in taste to the traditional delicacy.

Cookies nuts with condensed milk, a step-by-step recipe with photos that I want to offer you, causes nostalgia for many, since the dough is associated with childhood memories. In the Soviet Union, almost every housewife in her house could find a mold for baking nut cookies or, as it was also called, a nut pan. Nuts, just like waffles or filled tubes, were one of the most favorite delicacies of children and adults. The recipe for the dough for nuts always came with the form, but even if it was lost, you could definitely ask your grandmother, friend, mother or sister.

Today, nuts in a mold are baked on gas quite rarely, and there are explanations for this. Having enjoyed themselves and having used the form to their fullest, many took them out of the house, threw them away, threw them away or gave them away as gifts. And after a certain number of years, when such a form catches your eye, it’s hard to resist the temptation to remember your childhood again and go back to the past.

To prepare nuts with condensed milk as tasty as they once were, you will need the same old recipe. In essence, the recipe for cookie dough for nuts with condensed milk is a recipe for ordinary shortbread dough. The classic correct recipe for nut cookies is prepared on the basis of chicken eggs, sugar, butter, salt, soda, vinegar and flour. But don’t be surprised when you come across liver nuts in sour cream or mayonnaise, there are such recipes too.

Today we will cook classic nuts with condensed milk in a nut bowl. Although nuts with condensed milk can be prepared at home using a modern electric waffle iron or metal molds that imitate halves of nuts.

Ingredients:

• Chicken eggs – 2 pcs.,
• Sugar – 1 glass,
• Butter – 1 pack (250 gr.),
• Vanillin – 1 sachet,
• Salt – 1/3 teaspoon,
• Soda – 1 level teaspoon,
• Vinegar – 1 teaspoon,
• Wheat flour - 2.5 cups.

Nut cookies with condensed milk - old recipe

Cut the butter into cubes. Place it in a bowl. Melt in a water bath with constant stirring. Let the oil cool. Beat the eggs into a bowl.

Cover them with sugar.

Pour in the cooled melted butter.

The old recipe for nut cookies with condensed milk, which came with the instructions for the mold, did not contain vanillin in the list of ingredients. I recommend adding it. It makes nuts even more flavorful.

Add the required amount of salt to the dough.

Pour about a teaspoon of baking soda. Pour vinegar over it. Pour into the dough.

After adding these ingredients, whisk the shortcrust pastry base again.

It remains to add the last ingredient of shortcrust pastry - wheat flour.

Add flour gradually, with constant stirring.

After adding the last portion of flour, knead the dough with your hands. Knead the dough until you see that it has a homogeneous structure. The finished shortbread dough should now go into the cold. Shortbread dough, after standing in the cold, will become more plastic, and the finished products from it will turn out crumbly. The finished shortbread dough is transferred to a bag and placed in the refrigerator for 1 hour. If you don't have time to wait that long, just put the dough in the freezer for 15 minutes.

Now you need to roll the dough into balls. Here it is important to make the balls of such a diameter that during baking they completely fill the volume of the nut mold (otherwise it will turn out to be defective) and at the same time do not produce a lot of waste - dough that has gone beyond the mold.

The first time I rolled one serving of nuts into balls the size of a walnut. After closing the mold I realized that the diameter was too large. The dough even went beyond the mold. For the next batch I rolled balls the size of cherries. For the Soviet hazel tree - just the perfect size. So, roll the shortbread dough into balls.

Grease the mold with a small amount of sunflower oil. Warm it up on the stove. Place the dough balls into the cells.

Press fairly firmly with the top of the mold. Put it on fire. Keep on the stove for 2 minutes. Do not leave the mold on the stove itself. In order for the nuts to turn out smooth, you should constantly hold the pan by the handles while baking them.

After two minutes, turn the pan over to the other side. Hold on this side for another 1-2 minutes. Be sure to fry the nuts over low heat. After the second batch, it is easier to judge by eye how long the cookies and nuts should be kept on the stove.

After 1-2 minutes, the nuts can be removed. Place the mold on the kitchen board. Open it carefully. Hot nuts break easily, so you need to remove them very carefully.

Use the same principle to make all the other nut cookies.

Now you need to stuff the nuts. The old recipe calls for boiled condensed milk as a filling. You can cook a can of raw condensed milk at home or use ready-made store-bought boiled condensed milk.

How to cook condensed milk at home? Line the bottom of the pan with a towel. Place a can of condensed milk. Fill with water so that the jar is completely submerged. Simmer over low heat for 4 hours. Fill the nut slices with boiled condensed milk.

So that the halves of the nuts can be easily connected and do not fall apart, also apply condensed milk to the side walls. Additionally, you can put nuts in the cups. It can be either hazelnuts, peanuts or walnuts.

Combine the halves of nuts. That's it, the cookie nuts are ready. You can put on tea or coffee and enjoy delicious homemade cakes.

Well, and finally, I think many will also be interested in knowing what else you can stuff the liver with nuts. In addition to boiled condensed milk, you can also use chocolate spread, butter cream, cottage cheese and sour cream paste, jam or any thick jam, custard or protein cream, or milk fudge as a filling. You can also prepare a delicious butter cream with boiled condensed milk. To prepare it, beat the butter with a mixer in equal proportions with boiled condensed milk.

Cookies nuts with condensed milk, recipe with photo which we reviewed, store in a plastic bag, special tin boxes for cookies or glass jars. Enjoy your meal. I will be glad if you liked this recipe for nut cookies.

Nut cookies with condensed milk. Photo

I offer three options that are very tasty and have differences in execution. All recipes have been tried many times by me and are designed to suit different tastes. Choose what you like! Bake the nuts in a special form - a nut pan.
Dough option 1 (dough balls):
This version of Nuts is richer, denser and as a result the nuts are soft, as if they were biscuit...
100g butter (margarine)
1\4 tbsp. Sahara
2 eggs
3 tbsp. flour (+-) based on soft dough
1\3st. potato starch
1 tsp soda
1 tbsp vinegar
100g. mayonnaise
vanilla
Beat eggs with sugar, add softened butter, mayonnaise, starch, soda dissolved in vinegar, vanillin and stir well. Gradually add flour and knead into a soft, pliable dough that does not stick to your hands.

Cooking process:
Using the prepared dough, roll into two balls. The diameter of the balls is slightly more than 1 cm (the size of a cherry).

And only then put the hazelnut on the stove to heat up. Heat each side for 3 minutes, baking heat is lower than medium.
Place a large, deep cup nearby where you will shake out the baked preparations for the nuts.
Now open the hazelnut, grease it with a little vegetable oil once (no more is needed), lay out the first batch of blanks, press well with the lid. You will hear such a hissing...put the hazelnut on the fire...literally after a minute turn the hazelnut on the other side and bake for 1 - 1.5 minutes...now you can open the hazelnut slightly and look at how golden it is...if you don’t really repeat the scrolling , on one side and the other. When baking the first batches of nuts, it will become clear to you what size you need to roll the pieces, what kind of fire to set and how long to keep the nuts. And the degree of golden color depends on your tastes. It comes out of the shells without any problems. Yes, the dough does not leak out of the pan, the stove is clean.

Dough option 2 (dough balls):
Very soft crumbly dough. Like shortbread, which must be kneaded as quickly as possible.

1 tbsp. Sahara
3 yolks
200g butter (softened)
3-4 tbsp. sour cream
2.5-3 tbsp. flour
Grind the sugar and yolks, add butter and grind again. Add sour cream, flour - as much as the dough takes. Cooking process as in recipe 1.

Dough option 3 (liquid filling of dough):
This is closer to my taste. The nuts are thinner and softly crunchy, like homemade waffles. This is my favorite recipe.

200g butter (butter margarine)
1 tbsp sugar
5 eggs
1 tbsp flour
Soften the butter at room temperature. There is a secret here: do not melt the butter, but use softened butter. Then you don’t have to lubricate the hazel at all, and nothing sticks. Combine butter and sugar and beat. Add flour, mix. Add eggs and beat on low speed until smooth. The dough will turn out like pancakes, a little thicker. Let stand for 20 minutes.
The dough will look like this: lazily sliding off the spoon. It will slide into the nut hole on its own. Pour a little less than half a teaspoon into the hole. This baking method takes less time.

Assembly:
Fill the cooled nut halves and seal with cream. Place a teaspoon of cream on one half, cover with the other half and press, and carefully remove the excess cream on the sides of the nut.

Fillings:
Option 1.
Boil condensed milk. To do this, pour a closed can of condensed milk into a saucepan with water (so that the can is completely under water) and cook for 2-3 hours. The longer you cook, the darker the condensed milk will be. Combine boiled condensed milk with very finely chopped dried apricots, prunes and walnuts. Delicious!
Option 2.
Custard: Grind 3 yolks with 1 tbsp. sugar, 1 tbsp cognac and 1 tbsp flour. Dilute 1 tbsp. Mix milk at room temperature until smooth, and cook in a thick-bottomed saucepan in a water bath until thickened. Cover with a lid and let cool. Beat 100g softened butter until fluffy and stable. Add chopped nuts (2 tbsp) to the cream.
Option 3:
1 can of boiled condensed milk + 100 g of softened butter. Beat. Add nuts and, if desired, grated dark chocolate.
Option 4:
Remove 150g of Golden Key toffees from their wrappers and place in a saucepan. Add 125g butter and 2 tbsp. milk. Place on low heat and melt everything into a homogeneous mass. Cool, stirring occasionally.
This is the appearance of the hazel tree...

Dough recipe for the mold BEARS AND CONE And GIFTS OF THE FOREST(cones, mushrooms...)

Hostesses!!!

For those who have a form in the form BEARS or GIFTS OF THE FOREST(cones, mushrooms). I have Mishka and Gifts of the Forest molds (cones, mushrooms..) As for Mishka: fill the dough to 2/3 of the volume, because... The dough increases in volume during baking. And for Dary Lesa cookies, both halves of the mold are filled with dough at once, then they are connected together so that they coincide and form a single figure and they begin baking on the burner. As a result, you get a whole figurine, no need to glue it together. And you need to make sure that there is no excess dough, otherwise you will have to wash the oven. The products are so similar to biscuits. I have taste associations with Madeleine cookies. And you can bake according to this native (instructions) recipe:
Dough:
3 tbsp premium flour
200g butter margarine
3 tbsp. sour cream sour cream
3 eggs
1/2 tsp salt
1 tbsp sugar
vanilla
1/2 tsp soda
Beat eggs with a glass of sugar until a thick, stable mass, add sour cream, salt, soda, vanilla, melted cooled margarine. Mix everything carefully, gradually adding flour.

I hope it's useful!