Sour cream (dough) - 200 gr.
butter (dough-200 gr, filling-120 gr.) - 320 gr.
sugar (dough) - 100 gr.
salt (dough) - 1 pinch
wheat flour (dough) - 500 gr.
walnuts (filling) - 250 gr.
condensed milk (filling) - 1 ban.
cognac (filling) - 1 tbsp. l.

First of all, we put condensed milk to boil. Pour water into a saucepan so that the jar is completely immersed, bring to a boil and cook for exactly 40 minutes. Turn off the gas, drain the water, leave the jar to cool. In no case are we trying to open it right away.


Cooking the dough. In the container where we will knead the dough, pour sugar, put diced butter at room temperature, add sour cream and a pinch of salt. Mix everything thoroughly. I do it with a mixer. Gradually add flour and knead the dough. The dough should be steep. I always do it by eye, because sour cream can sometimes be thinner, or the flour is different. But since I already decided to expose the recipe, I took a 1 kg bag of flour. I kneaded the dough, and then weighed how much flour I had left. It took me about 500 g.


We divide the dough into three parts, wrap each part in foil and send it to the freezer for 40 minutes.


After 40 minutes, we take out one part of the dough and three of it on a coarse grater. I do this right away on a baking sheet covered with baking paper. We distribute the grated dough evenly over the baking sheet and send it to the oven preheated to 180 ° C. Bake for 10-15 minutes until golden brown (watch your oven). We take it out of the oven and put it in a bowl, without worrying whether it breaks or not, because we will still grind it anyway. This is how we bake all parts of the dough.


Grind the baked dough into coarse crumbs, I do this with a meat hammer. Grind gently, but not into dust, let there be large pieces, it’s tastier. I grind the walnut, previously dried in a pan or in the oven, with a rolling pin, since the nut should also be quite large. About the size of a cookie cutter. In this case, I didn't have a walnut at home and made a peanut cookie just to show the whole process. Tasty both ways. I punched the peanuts in a blender, since it is more difficult to do this with a rolling pin. Melt the butter and combine with the cooled condensed milk. Add a spoonful of cognac. Mix all. The filling is ready.


First combine the biscuit crumbs with the nut, mix them to evenly distribute the nut. Then add the "creamy" filling and mix everything thoroughly again. The mass is already sticky and ready for the formation of cones. We use a glass to form cones. Let's prepare a bowl of water in which we will dip our glass. They dipped a glass into water, filled it with cookies, tamped it down.


Then turn over and shake the cone out of the glass. It takes some skill, so first shake out the cookies on your hand so that you don't accidentally break the glass on the dish and get hurt. This is how we deal with the whole test. Our buds are ready. The final touch is to sprinkle with powdered sugar and the "bumps" in the snow are ready. Usually I cook in the evening, and in the morning you can eat them. The biscuits are a little "cemented" and do not fall apart in the hands.


We decorate as you wish, or you can not decorate at all, they are very tasty and without any decoration.


This is the number of buds from a double dose, which is exactly 50. The quantity, of course, depends on the size of the glass, you can get bigger cones, or maybe smaller.
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New Year's cones with walnuts.


I also allowed myself to play and check whether it is possible to make some other shape out of this mass. And I realized you can! You can mold the baskets and then fill them with cream and decorate with fruits. Each time you get a new dessert, well, or almost, because the cream can be different, like the fruit. Or you can simply make cookies of different shapes and adjust them for different holidays, for St. Valentine, March 8, Easter ... then you don't have to wait for New Year's holidays to enjoy such wonderful cookies.
And this is my recipe from a notebook.
Have a nice tea!

Dessert "Cones", prepared without baking, turns out to be very elegant and will look great on a festive table. It is very simple to prepare, it is very similar to a sweet sausage in preparation, the scales themselves are made from corn flakes. I saw the recipe from Lyubov Marenich.

Ingredients

To prepare the "Cones" dessert without baking, we need:
soft shortbread cookies (like "Yubileinoye", "For tea") - 200 g;

butter at room temperature - 125 g;
cocoa powder - 2 tbsp. l .;
dark chocolate - 50 g (optional);
condensed milk (not boiled) - 190 g (0.5 cans).

For scales:

corn flakes - 90 g;

dark chocolate - 150 g;

butter - 1 tbsp. l .;

odorless vegetable oil - 1 tbsp. l .;

powdered sugar for serving.

Cooking steps

Grind shortbread cookies well with a grinder or rolling pin.

Add soft butter, cocoa powder, condensed milk and chocolate melted in a water bath or microwave (optional) to the crushed cookies. Mix the resulting mass well and form the pyramids. They need to be refrigerated for 1 hour.

After the refrigerator, you can give the mass to the desired shape. You get 5 blanks.

Then you need to melt 150 grams of chocolate along with odorless butter and vegetable oil in a water bath or in the microwave, stir. You can only use chocolate flakes and not use chocolate.

Flakes need even, oval shape. Flakes with the words "Start" fit well.

My chocolate is frozen and I added 2 more tablespoons of melted butter, so some of the buds are lighter.

Chill the finished Cones in the refrigerator.

I hope you enjoy and pleasantly surprise you with the recipe for the "Cones" dessert prepared without baking. And the "Cones" dessert itself, prepared with cornflakes, will give you a great New Year's mood.

Cookies in the shape of New Year's cones, prepared according to this recipe, are not only very beautiful, but also very tasty. It will pleasantly surprise your guests and will certainly become a pleasant surprise for all children.

So, let's knead the dough. To do this, take a soft butter, mix it with an egg, sugar and milk. Add flour and knead the dough. It took me 2.5 cups of flour. Therefore, add flour gradually.

Divide the dough into 3 parts, put it in the freezer for 1 hour. We need to freeze it hard. I had it in the freezer for about 1.5 hours.

Grate the ice cream dough on a coarse grater, and then evenly distribute it on a sheet of baking paper, as in the photo. We bake in two passes for 10 minutes at 160 degrees, until golden brown.

Let's prepare the rest of the products. We need to peel and grind the walnuts.

Mix nut crumbs with boiled condensed milk. Mix everything well.

Now comes the interesting part. We put on gloves, take a wine glass, a glass, moisten it with water (it should be narrowed). We impose our mass and turn it over onto the dish.

Sprinkle the Christmas cones with icing sugar on top. And we treat our family and friends! Happy New Year everyone !!!

Perhaps those who have often looked at my site have already lost me. I haven't written since last year. There was another good reason for that - major repairs and moving. Therefore, at first, purely physically, I did not have time, then the computer was disassembled for a very long time in boxes))). Now it's a little settled, so as far as possible (that is, as the child will allow), I will spread the new recipes that have accumulated over the past year. So I ask you not to be surprised that I spread cookies "New Year's cones" in the summer))) As they say, less than half a year has passed ...
Cookies, by the way, are made very simply and at the same time look very "New Year". Delicious dessert for adults and children!

The cookies "New Year cones" include:

• 125 grams of butter;
• 1 chicken egg;
• 4 tbsp Sahara;
• 4 tbsp milk;
• 3 tbsp. flour;
• 1 can of boiled condensed milk (preferably "real", which contains only milk and sugar);
• 100g walnuts;
• icing sugar - for sprinkling.

Method of making cookies "New Year cones":

Melt the butter on the stove or in the microwave, cool a little (it should be warm, but not hot).


Grind the egg with sugar ...




… Add milk and melted butter, stir.


Pour the sifted flour into a bowl ...


… We knead a homogeneous tough dough.


Knead the dough thoroughly, divide into three parts ...


... each piece is wrapped in foil and sent to the freezer for 30-40 minutes to freeze.


During this time, we wash the walnuts (if they are already peeled), dry them and cut them into small pieces.


Cover the baking sheet with baking paper, take out one piece of frozen dough from the freezer, rub it on a grater, level it with a thin layer on paper.


Bake in an oven preheated to 160 ° C until golden brown (about 10 minutes). So in several approaches we bake all the dough (depending on the size of the protrusion - the dough should lie on it in a thin layer).


Mix the baked "flakes" with walnuts and boiled condensed milk.




We moisten the wine glasses with a little cold water, fill with the resulting mass, tamp and turn on a plate. If the cookies do not fall out right away, shake the glass a little. In general, the preparation of "New Year's cones" is very similar to the molding of "pies" from sand)))).


After forming all the cones, sprinkle them with powdered sugar through a sieve to give a "snowy" look.


That's all! A delicious treat for tea is ready!

first option

INGREDIENTS
Wheat flour, premium grade - 200 g
Egg - 1 pc.
Margarine - 100 g
Sugar - 20 g
Salt - a pinch
Baking soda - a pinch
Citric acid - a pinch (you can use table vinegar - 5 g)
Vegetable oil - 5 g

COOKING METHOD
Take one egg. Wash the egg shells thoroughly. Break the shells and pour the contents of the egg into a container for making the dough.

Pour the prepared sugar into the container with the egg. Add salt.

Mix with a wooden spoon (in a circular motion) the contents of the container until the sugar and salt are completely dissolved.

Add softened margarine to the mixed mass.

Rub the margarine thoroughly with a wooden spoon until smooth.

Quench the baking soda with vinegar. Pour the slaked soda into the prepared mass.

Mix thoroughly again. Add flour.

Mixing thoroughly, proceed to dough dough. You will know that the dough is ready by its thickened appearance and the remains of undissolved flour. The dough must be kneaded until the flour is completely absorbed. It is advisable to make the dough with your hands. From the warmth of the hands, the display is better.

After finishing kneading, place the container with the dough in a warm place for half an hour.

While the dough is settling, take the mold and place it on the stove to preheat.

Lubricate the cells with vegetable oil.

Close the mold and heat on the stove. If the spray of water on the back (non-working) sides of the pan is boiling, then the temperature of the pan is suitable for baking.

Open the mold and use a spoon to fill in one half of the mold with a small top.

After filling, close the form and with the help of a grasping mitt or a tack cloth, squeeze the handles and set the form on the hot plate. Holding the clenched handles, hold on one side for a few minutes. After this time, turn the closed form over to the other side and also reheat.

Open the shape and look at the color. If the color is moderately brown, the cookie is done.

second recipe

1. Flour - 3 cups
2. Sugar - 1 glass
3. Sour cream or mayonnaise - 200 gr
4. Margarine 250 gr
5. Egg - 3 pcs.
6. Table vinegar - 1 teaspoon
7. Salt - 0.5 teaspoon
8. Soda - 0.5 teaspoon

Preparation:

1. Whisk the whites
2. Grind sugar with yolks, add salt
3. Extinguish soda in vinegar
4. Combine margarine with flour, add sour cream
5. Mix everything thoroughly until thick.
6. Bake in a cookie cutter. You need to heat the mold evenly, turning it 180 degrees

third recipe

5 eggs,

a glass of sugar

200 margarine,

vanillin,

flour - until the pancake dough is thick.

Melt margarine,

mix everything with a mixer - you're done.

fourth recipe

250 gr. margarine, better than butter,
1 tablespoon sugar
1 hard boiled egg yolk
1/4 cup sour cream
Flour (I can't say the exact amount, add until you get a cool dough, like for shortbread cookies)

Grind margarine well with sugar and yolk. Add sour cream, stir. Then - flour. Make a tough dough and refrigerate for an hour. Bake at 220. until golden brown. Fill ready-made halves of nuts with creams

fifth recipe

150 g butter 3 tablespoons sugar 2 eggs 1 tablespoon honey 1 tablespoon brandy 1/2 teaspoon baking soda 1 teaspoon vinegar 3 cups flour

cream: option 1: 1 can of boiled condensed milk 100 g butter

Option 2: 400 ml 20% cream 3 yolks 2-3 tablespoons of sugar 1 tablespoon of flour

Option 3: 1 cup milk 3/4 cup sugar 3 yolks 1 tablespoon flour 1 tablespoon brandy 1.5 cups walnut kernels cookie cutters "nuts"

Yield: not less than 40 "nuts"

Preparation: Grind the softened butter with sugar, add eggs and brandy - beat everything well. Add honey, soda quenched with vinegar, mix everything, then gradually add flour - you should get a plastic dough that does not stick to your hands. Put a piece of dough into each "nut" mold, press it tightly to the bottom and sides of the mold to make a depression in the center (after baking, each nut half will have a cavity, which is filled with cream). Remove excess dough protruding from the edges of the mold. Put the molds on a baking sheet. Bake the cookies in an oven preheated to 180 ° C for about 15 minutes (until golden brown). "Nuts" come out beautiful, golden, easily lag behind the molds (just turn the mold over and the cookies fall out by themselves).

sixth recipe

Delicate and crumbly dough for "Nuts":

200 g butter 0.5 cups sugar 3 yolks 1/4 teaspoon baking soda 1 teaspoon vinegar 3 cups flour (1 tablespoon flour can be substituted with starch)

Grind the softened butter with sugar, continuing to grind, add the yolks. Add soda, quenched with vinegar and flour to the butter-egg mixture. Knead the dough and refrigerate for 20 minutes. Roll the chilled shortbread dough into a thin layer, from which cut circles with a glass. Place each circle of dough in molds for nuts and gently press against the inner surface of the mold. Cut off the excess dough with a knife. Put the tins with the dough on a baking sheet (dough up) and place in a preheated oven. Bake the biscuits at 180 ° C until golden brown.

seventh recipe

Dense dough for "Nuts":

200 g butter 0.5 cups sugar 3/4 cup full-fat sour cream 3 protein 1/2 teaspoon baking soda 3 cups flour (1 tablespoon flour can be replaced with starch) a pinch of salt, if desired, you can add vanilla or cinnamon to the dough

This "nut" dough is denser than the previous one. Does not crumble, keeps its shape well. In order for the "nuts" from such a dough not to turn out too hard, the blanks for the "nut halves" need to be rolled out as thin as possible. Mix flour with baking soda, salt and spices. Grind the softened butter with sugar, continuing to grind, add proteins, sour cream, then flour with spices and soda. The further sequence of cooking "Nuts" is the same as in the 6th variant. Fill the cooled halves of the "Nuts" and fasten them with cream: put a teaspoon of cream on one half of the cookies, cover with the other half and press - carefully remove the excess cream on the sides of the "nut". The nut cream should be thick and viscous so that the cookie halves stick well to each other.

Types of cream for Nuts:

1.boiled condensed milk with pieces of nuts

2.boiled condensed milk, mashed with butter (for 1 can of condensed milk - 100 g of butter)

3. thick creamy custard (to make it thicker, instead of a teaspoon, take a tablespoon of flour).

4. Hazelnut custard. In this case, in the middle of the "nuts", in addition to the nut custard, you can additionally put a half (or quarter) of the walnut kernel. Put the finished "Nuts" in the refrigerator for several hours to soak in the cream. "Nuts" are crispy.

recipe eighth

• eggs - 2 pcs,
• butter - 100 g,
• mayonnaise - 100 g,
• flour - 2 cups,
• sugar - 1/3 cup,
• starch - 1/3 cup,
• soda - 1/3 teaspoon,
• vinegar 9% - 1 teaspoon

Preparation

Break the eggs into a bowl, add sugar and whisk lightly.

Add softened butter to the egg mass, then mayonnaise and mix.

Quench the soda with vinegar, pour into the dough and mix well.
Combine flour with starch and sift.
Gradually adding flour with starch, knead a homogeneous, plastic (not tough) dough.

Put the dough in the refrigerator for ~ 40-60 minutes.
Before baking, the hazelnuts (a special form for baking nuts) are well heated on the stove on both sides.
Lubricate hazel with vegetable oil using a pastry brush or cotton swab.

* For the following batches of nuts, you do not need to grease the mold

Pinch off small balls from the dough and place them in the holes of the hazelnut.