Lenten cookies: Jam and walnut cookies recipe

For the child in me, the winter holidays represent not only gifts and Santa Claus, but the entire holiday period spent in the country, especially the week before Christmas, the one in which we fasted, because of her desire to keep us away from the temptations of “sweets”, grandma made us all our appetites, being a time of culinary indulgence. Now apparently banal, grandma’s treats were real delights for us, the cookies retaining a special charm to this day. Although with simple ingredients, the final result is a special one, which I warmly recommend.

Cookies with jam and walnut recipe:

Ingredients:

– 1 glass of oil (200 ml);

– 1/2 glass of borscht (130 ml);

– 25 gr. fresh yeast or a teaspoon of dry yeast;

– 1 salt knife tip;

– vanilla essence and almond essence (be careful, put very little, a few drops);

– 500 g flour;

– hard plum jam, shit or jam mixed with walnut.

Method of preparation:

The crushed yeast (the sachet) is added to a bowl along with a teaspoon of sugar, and a little flour is sprinkled on top and left for 2-3 minutes in a warm place, to ferment. The sifted flour is mixed in a large bowl or in a food processor with the previously prepared mayo, a pinch of salt, oil and borscht (if necessary, add a little more borscht) until the dough becomes elastic and easily detaches from the walls of the bowl . Add the vanilla essence and mix everything very well.

Leave the coke in the fridge for 5-10 minutes. It is spread in a thin sheet and attention! Here’s the secret, the thinner the sheet and the more miniature the cornucopias, the more delicious the fragrant mouthful of jam, nut and crumbly sheet.

The proportion must be ideal for the “cookies thimble”. The methods of proportioning and cutting are various, I reached the perfect one for me, the one shown in the images. I like to work with a small amount at a time, the dough worked too many times loses its properties.

Therefore, take a piece of dough the size of a small fist, round it a little and spread it into a disk. It is cut into 12 equal pieces. Place the filling with a spoon and roll as gently and tightly as possible.

I still marvel at the grace and dexterity of my grandmother’s hands, which, although worked by working in the fields, rolled the most delicate cornuclettes, as if they were magical….that’s how I saw them through my eyes as a child.

As they are formed, the cookies are placed in the pan, with relatively little distance between them because they do not grow very much.

They are baked at a low temperature, 170-180 degrees, until they are slightly browned, then when hot they are rolled in powdered vanilla sugar, this being the only sweetener for the cornuclettes, the jam being natural, without sugar.

I can’t describe the taste of these culinary wonders, a real delight for the taste buds, so I can only advise you to try your grandmother’s magical recipe, which will surely bring a touch of the charm of bygone times to your kitchens.