Let's bake some amazing cinnamon shortbread cookies today - tender, tasty, aromatic, beautiful and at the same time super fast? Everyone in my family loves him! Despite the fact that, in general, we all love yeast baking more. We sell out these cute balloons in one tea party. However, they start pulling it out of a vase, or even from a baking sheet, even before they sit down at the table... I don’t encourage piece-making, but in this case I treat it leniently, because I understand that it’s really very difficult to resist!

Cinnamon shortbread cookies can be made into any shape. I love the ball shape! I think you have already noticed this by the crumbly ones. But the raisin cookies for which I am publishing the recipe today are objectively better to bake in this exact shape. Why? Firstly, in order for it to be so light and airy, I left the dough sticky and did not fill it with flour. Therefore, using cutting in this case would be inconvenient. Secondly, in this form it is more convenient to bread it in a mixture of cinnamon and sugar. Well, the third is already subjective - it’s cute and cute, isn’t it? And it's convenient to eat. As one of our friends likes to say about her son when he eats tasty treats: “He sits and throws away cookies/cakes/gingerbreads.”

Speaking about the shape, I have already revealed almost all the secrets - these cinnamon shortbread cookies also contain raisins. Care should be taken in choosing it, because the cooking time depends on it. If the raisins are very dry and require careful steaming, it is better to do this in advance. I also do not recommend buying very wet dried fruits, since it is clear that they have already been “pumped” with water before us. You can still soak it at home - it’s cheaper, and you don’t have to worry about sanitary and hygienic conditions. I also have a negative attitude towards oiled raisins. For this purpose, oils of the lowest quality are used, which spoils the taste (since it is simply unrealistic to completely wash off this fat) and reduces the beneficial properties of the product.

Well, I kneaded the dough for these simple cinnamon cookies using butter, eggs and flour. I can’t call it traditional shortbread, since I used eggs and baking powder, but it’s still a variation of shortbread. I quite often use this particular combination of products for such baking, I like it.

So, here is a simple recipe for homemade raisin cookies.

Ingredients:

• butter - 400 g
• eggs - 4 pieces
• premium wheat flour - 4 cups (500 g)*
• soda - 1 tsp.
• salt - 0.5 tsp.
• raisins - 80 g
• sugar - 4 tbsp. (or to taste)
• cinnamon - 1 tsp.

* 1 cup = 200 ml liquid = 125 g flour

I washed the raisins well and poured boiling water over them. Covered it with a lid. I left it while I prepared the dough.
If your raisins are quite dry, then read the information above...

Soft butter (previously removed from the refrigerator) was crushed with a wooden pestle into a plastic mass. You can use a large or tablespoon, if that is more convenient.

I broke the eggs into a separate bowl and beat them with salt using a regular mechanical whisk.
I didn’t put sugar in the dough - it would be breaded, but the dough had enough sweetness from the raisins. If you have a different take on this, beat the eggs with both salt and sugar.

Pour the egg mixture into the mashed butter.

I also sifted flour mixed with soda here.

This is the consistency my dough turned out to be - thick but sticky. As I already wrote, I did not add more flour, otherwise the cinnamon shortbread cookies would not have been so airy.

I drained the water from the raisins, squeezed them out and mixed them with a spoon of flour. I put it in the dough.

Mix well until the raisins are evenly distributed throughout the dough.

For breading, mix 4 tablespoons of sugar with a teaspoon of cinnamon.

I pinched off a small piece the size of a Raffaella or a walnut from the dough. I rolled it into a ball between my palms and placed it on top of the cinnamon sugar sprinkles. Breaded on all sides.

Placed all the prepared balls on a baking sheet lined with foil.

Bake at 180 degrees for exactly 10 minutes! No more! This is how cinnamon shortbread cookies will be soft, tender, delicious and just the way they should be!

Well, that’s all, keep the recipe for these miracle balls for yourself! Bake to the delight of your family and guests and... leave, leave! ;)

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I suggest making these tender and delicious creamy balls with cookies and condensed milk without baking for dessert. Ground nuts, coconut flakes, grated cookies or chocolate chips work well as a topping. You can also add finely chopped candied fruits, raisins, dried fruits, and nuts. It is better to store butter balls in the freezer, so they will better keep their shape.

Ingredients:

• 300 g biscuits;
• 100 g butter;
• 50 g cream;
• 50 g condensed milk;
• 50 g ground nuts or coconut flakes for sprinkling.

Recipe for a quick dessert made from cookies with condensed milk

1. Pour cream, condensed milk into a bowl and add butter.

2. Using a blender, turn it all into a homogeneous mass.

3. Crumble biscuits.

4. Add the crushed cookies to the sweet cream mixture and mix well. The creamy mixture with cookies should be thick so that you can easily roll it into a dense and elastic ball. If the mass turns out to be liquid, then add more cookies.

5. Roll into balls with your hands and roll in coconut flakes or ground nuts. Before guests arrive, put the dessert in the freezer (at least for 10 minutes). A delicious and delicate creamy dessert with cookies is ready! Bon appetit!

A very simple and very tasty version of homemade sweets.

To make the balls you will need:

Shortbread cookies (I bake them myself, but if you are okay with store-bought options, you can use store-bought cookies) – approximately 600 g

Roasted and peeled peanuts – 200 g

Butter – 100 g

Boiled condensed milk or “Toffee” – 0.5 l

Cooking time: about 40 minutes

Grind the cookies into fine crumbs using a meat grinder or rolling pin (in this option, I advise you to put the cookies in a tight bag and roll them thoroughly with a rolling pin). Do the same with peanuts.

I indicated the approximate quantity of cookies, since there are different thicknesses of condensed milk. In some cases, 600g may be a lot, and in others it may not be enough, so you will have to judge exactly how many cookies you need “by eye.” It’s better, of course, to have a spare, and even if there are a few unused sand crumbs left, they can be used for next time. They keep very well.

Leave a little of this mass for rolling the finished balls, and mix most of it with soft butter and condensed milk. Knead the mixture thoroughly with your hands. If the mixture is too thin, add more crumbs or peanuts, and if it is too thick, add butter. When it all becomes homogeneous and sticky, you can start rolling balls. It’s more convenient to do this with slightly wet hands, so it’s worth preparing a bowl of water. Roll the formed balls in crumbs. You can let the balls stand for at least 2 hours so that they can be better soaked, but usually they cannot stand that long untouched.

One of the variations on the theme of these sweets: melt the butter and put 3-4 tbsp in it. or cocoa, fry for 30-40 seconds and pour into the sand mass. In this case, the balls will have a chocolate taste and a very pleasant aroma.

These sweets store very well, so they can be prepared in advance for the holidays.