New recipes

Cookies

Cookies

  • 4 eggs
  • 4 cups sugar
  • 4 cups oil
  • 8 cups with flour
  • SPICES

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Cookies:

Beat eggs with sugar, add oil and flour. Put in the pan with the tip of the teaspoon and bake over medium heat.


Low-carb coconut flour cookies

Even if you are not a big fan of coconut flour, I recommend you try using it in this recipe. Some cookies come out so tender that you will be captivated by their taste. The combination of coconut and lemon flavors is irresistible.

  • 100 g butter
  • 30 g Green Sugar (or other sweetener to taste)
  • 1 teaspoon grated lemon peel
  • a pinch of salt
  • 70-75 g of coconut flour

Beat the butter at room temperature together with the sweetener, salt and flavors until a fluffy composition comes out (1-2 minutes). Add the coconut flour and knead a compact and slightly crumbly dough. If you find it too sticky, do not rush to add more flour. Let the dough cool for about a quarter of an hour. In the meantime, it will get stronger.

Take the pieces of dough the size of walnuts, shape spheres, which then flatten. The cookies do not come out with the perfect edges, but cracked, it is normal. Place the cookies on a baking sheet.

Bake for 10-12 minutes at about 160-170 degrees C. Be careful not to burn, better check every few minutes. When ready, leave to cool in the pan. Store in a tin box with a lid.

TOTAL: 210 grams, 1011.2 calories, 15.1 protein, 95.5 fat, 15.8 carbohydrates, 26.8 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


Sugar-free cookie recipe

First mix 220 grams of almond flour (obtained by grinding a similar amount of almond flakes in a coffee grinder) with 90 grams of sweetener, an egg, a teaspoon of baking powder, grated peel of a lemon and a teaspoon vanilla. Add 90 grams of butter removed from the refrigerator and cut into small cubes.

Mix this composition until it starts to bind in a dough, and then knead well. Give it the shape of a ball, wrap it in plastic wrap and refrigerate for 1 hour. Then, take out the dough on a baking sheet and cut it into small pieces, which are shaped into balls.

Place each of the balls in the oven tray, pre-lined with baking paper, leaving some distance between them. Then, with your thumb, form recesses in the middle of each ball of dough and place the tray in the oven.

Bake the cookies for 15 minutes at 180 degrees or until you notice that they brown slightly on the edges (depending on the oven, the baking time may be shorter). After the cookies are baked, take them out of the oven and let them cool completely.

After they have cooled, put the jam prepared according to the above recipe in each recess. Leave the cookies overnight, after which you are free to taste them.


Cookies & # 8211 spirits with butter confectionery recipe

Cookies & ndash spirits with butter confectionery recipe as it used to be in confectionery laboratories. Cookies or biscuits, poured with the pos or taken to the mincer, with that special shape, these fragile biscuits have a special flavor. Written and video recipe.


Oatmeal and banana cookies. Simple and delicious recipe

Because a good day starts with a delicious snack, we suggest you try a recipe for cookies with oatmeal and bananas, simple and delicious. They are ideally served in the morning for breakfast, along with a good tea.

They can also be packaged and stored in a cool place for several days in airtight containers. Also for the delicious breakfast, a portion of a cake with bananas and nuts, is more than ideal.

Cookies are very easy to prepare and do not require many ingredients. They can be beautifully placed in glass containers, decorated with special labels and given to loved ones. Do not hesitate to try the recipe for these delicious cookies, made from healthy ingredients!


Hedgehog cookies

Holidays, weekends or pampering, these hedgehog cookies cope brilliantly with any of them!

Flavored, with lemon and walnut, tender and easy to make, it successfully completes any cake plate. It keeps very well and several days (if you can) being ideal after dinner, as a dessert and with a cup of tea.

The ingredients are simple, do not contain baking powder or baking soda or other growth agents. The preparation method is even simpler, so let's see how it is prepared.


  • For cookies
  • 200 g butter
  • 250 g flour
  • a teaspoon of salt
  • 2 eggs
  • 100 g old powder
  • a teaspoon of grated lemon peel
  • For finishing
  • 200 g walnuts
  • powdered sugar

Preparation Hedgehog cookies

Mix in a bowl the butter, previously left at room temperature, with the yolks, flour, powdered sugar, salt and grated peel.

You need to get a homogeneous, non-sticky mixture.

Gather it into a ball and cover the ball with cling film.

Refrigerate for at least half an hour.

Take the ball out of the fridge and break the pieces of about 30 grams out of it. Shape them all into balls.

Preheat the oven to 175 degrees.

Beat with a fork, in a large bowl, the remaining egg whites from the dough.

In another bowl prepare the coarsely ground walnut (so not fine!) Eventually you can chop it on a bottom, with a sharp knife.

Pass each ball through the egg white, then through the nut.

Place the balls thus obtained in a tray with baking paper.

Put the tray in the oven and bake these hedgehog cookies for 25 minutes.

Warm, powder them with powdered sugar. I didn't powder them very much, I didn't want to make them too sweet.


Cookies

For the dough, rub the butter or margarine foam, using the mixer at high speed. Gradually incorporate, little by little, the sugar, vanilla sugar and salt. Mix until a homogeneous composition is obtained. Sift the flour, two thirds of it is incorporated into the composition, in small portions, using the mixer at medium speed.

The dough composition is mixed manually with the rest of the flour and the almonds, on a kitchen counter, lined with flour, until a homogeneous dough is obtained, which is then rolled. It is inserted into the cookie maker. The obtained cookies are placed in the tray. The biscuit trays are baked separately (in the case of hot air ovens, the trays can be baked together).

Electric oven 200 ° C

180 ° C hot air oven

Baking time: about 10 - 15 minutes

Remove the biscuits from the pan and leave to cool on a kitchen grill.

Do not use cleaned and crushed almonds by yourself, as they have more fat than commercial ones, and this will influence the consistency of the dough.

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    Mushroom cookies

    Method of preparation: Separate the egg whites from the yolks. Put the egg whites in a bowl and mix with 125g of sugar until the sugar melts completely and the egg whites become a hard foam like a meringue. The yolks are mixed with the sugar until they become slightly creamy. Put the yolks over the egg whites and mix from the bottom up. Over the egg composition, add the warm milk and oil in a thin line and mix continuously with a whisk. Sift the flour over the composition, add the quenched ammonia and vanilla essence. Mix all ingredients well.

    The dough obtained must be similar to the dough for the skins. Heat a special shape for the mushrooms, pour the dough with a shaped polish, cover and put back on the stove flame. After about 30 seconds, turn the form on the other side and leave until the mushrooms become slightly brown. They rise slightly to one side and you can see if they are ripe enough if you do not turn them until they are cooked.

    Preparation of the glaze. Heat the whipped cream and butter on a bain marie and when they are close to boiling point, set the bowl aside, put the broken chocolate in pieces and mix until all the chocolate is melted.

    After the mushroom cookies have been baked, pass the melted chocolate icing in turn with the hat and, according to everyone's preference, you can sprinkle the coconut tails or leave them simple.


    Raisin cookies

    Claudia, try to be strong and not think about cookies anymore, it's late today anyway :))
    That was exactly my intention, to make cookies with raisins just like the ones in the confectionery. Now, when I saw how easy they are, I'm sorry I bought them so long.

    Thousands of thanks for the recipe. they are a delight. a delight!
    Monica

    Monica, thousands of thanks from me too for choosing my recipe for raisin cookies, given that the net is full of such recipes :)

    I'm still surviving, it's a pity I can't show you what expressive face I slammed at this hour, as if she were bathed in all the hard work, but I'm a woman. I'm still hungry. :))

    :)) I didn't think that some simple raisin cookies can give such cravings: D

    to believe. I was doing this at 2 at night after I saw that I couldn't fall asleep.

    Can I make them with baking powder?

    Yes Daniela, the cookies are also made with baking powder. But I think you need to put about half a teaspoon.

    ops I think I put a bit more baking soda and it grew a bit more))

    :)) Maybe you'll get some "fluffy" cookies: P I think the cookies will still harden during baking.

    After dozens of searches for all kinds of dishes, I discovered you and I am extremely excited. I like your recipes, which are simple and tasty and very well presented. I'm tired of sophisticated recipes that require I don't know what kind of spices I've never heard of. "Searching" through your recipes, I realized that I could only prepare many of them with what I have in the garden or in the fridge, without having to go shopping. Thank you for what you do, for me you are a gift today! :)

    Wow, I think I would feel compelled to cook every day if I always received such comments: D
    That's about the idea of ​​my blog: simple recipes, with local and accessible ingredients. Maybe because I cook primarily for myself, not to impress readers. Convenience also plays an important role, I often adapt recipes to what I have at home :) Besides, it doesn't seem normal for me to stay in the kitchen for a whole day to prepare a recipe.

    do you really need the essence of rum? :). a quick answer please,: O3.: *.

    I hope that after 21 minutes it is still considered a quick answer :) We don't necessarily have to put rum essence in cookies. It can be any essence we want, we can even give up the essence. It's just that the cookies will be less flavorful.

    With pleasure. And I'm still waiting for you)

    My cookies haven't hardened, why? It's like pieces of cake. :(

    I'm sorry to hear you picked a raisin cake. I think the flour was insufficient, otherwise I can't explain. Or maybe you didn't bake them well. I noticed that the cookies are softer immediately after removing them from the oven, but then they harden.

    Thanks so much for the reply! Next time I'll put more flour, I hope it comes out. :)

    With pleasure, Loredana! We all have such small accidents, the recipe is very simple and I am convinced that they will come out next time.

    Is it ok if I put lard instead of oil? : D I hope I'm not ruining anything, but I once made some cookies with lard and they were very good, although I think the ones according to this recipe will come out much better :) Regardless of whether I get an answer before I start making cookies, I want to thank you for the recipe, because I have a great appetite for some homemade cookies made by my grandmother :)

    I don't know what to say, I've never tried this recipe with lard. Theoretically they should work, but I don't put my hand in the fire :) Anyway, their taste will definitely change.
    Instead, there is a recipe for cookies with the lard that I tried and that I recommend to you. They don't have raisins, but the cookies really seem to be made by grandma.

    Hello! I also tried the cookie recipe. Because it's not that I didn't do well, I think I was wrong about the amount of oil and flour. So, my request would be to tell me please what it means in grams: a cup of flour, 1/2 cup of oil, because I noticed that not always, my cup matches the cup in the recipe (in grams, I mean) . Thank you in advance

    Hello Elena! Maybe you used a small cup of coffee.
    A normal cup has 250 ml - it seems easier to me to use a cup or a glass as a unit of measurement. But if I were to write 125 ml of oil in the list of ingredients, then how many g of ammonia should I write (1/4 teaspoon). :) It's like I feel like a pharmacist, not a cook :))

    Hi! See, if you wrote the amount in ml I already discovered & quotbuba & quot: my cups have 200 ml (I know for sure because I measure my boy's milk).
    Thanks!
    PS: For recipes, where possible you can also indicate in ml :).

    With pleasure! To avoid interpretations, I will try to detail as much as I can the recipes.

    Suuuperrrr good! I recommend the recipe. I just took them out of the oven :)))

    I also made strong cookies, but in addition to raisins I also put walnuts :) but I have an oven that bakes a bit hard and I burned them a little, but they are good anyway :)

    they came out horrible. They taste like oil and that's it

    I think it must still have at least a vague taste of rum.

    :) I'm making fun of trouble too. especially since it's easier for me when someone else's trouble is greater: D

    They turned out delicious. I'm waiting for 4 guests, I hope it stays until then :))

    Let's try to see the beautiful part: if you don't have any cookies left, then at least your guests will be left with the impression that you are very good in the kitchen :) Anyway, until they come, you could "taste" a few more - to make sure they are all good: D

    Should the ingredients be mixed with the whisk or can they be mixed with the mixer?

    I don't think it matters. I find it harder to use the mixer, I think that's why I didn't use it - I keep mine in a box somewhere, in a drawer very high :)

    they came out just like in your pictures and like in my dreams :) they are delicious. obviously we doubled the quantities to have at least 2 days: D. since when have we been waiting for such a recipe. now the confectionery where we buy them will go bankrupt :) Thanks for all the minute recipes. I have only one dilemma with your recipes ... I don't know which to make first.

    With pleasure! And if you still thanked me, I help you get out of that dilemma: make the recipes in the order in which they are grouped on the site, start with the cookie recipes and go down until you finish the pizza ones :) So you -It would be easier not to miss one. Although I'm glad when I read that the raisin cookies came out just like in your dreams, I feel a little sorry for the confectionery you bought them from so far: D

    I just finished baking. Very good, easy and fast to make!

    Unfortunately, as you will soon see, raisin cookies are just as easy and quick to eat :)

    daaaa. I noticed that too :))

    I also tried the cookies. They turned out delicious. I being a disaster in the kitchen :))

    :)) Dorina, now you can talk about this in the past. Welcome to the world of cookies! : D

    I stumbled upon this page and it already captivated me! Just reading the posts on this section of the steaks. I'm not talking about the extremely inspiring title!
    It would be the culmination of the moderator. woman:))
    I will take the next recipe from here, I promise!
    Good luck!

    Thanks! I want you to conclude that the other recipes live up to what I have already read.
    I agree with you, it would be the culmination for a woman to title her culinary blog & quotBarbatLaCratita.ro & quot :)) A title, no matter how inspiring it may be, is far from enough to guarantee the success of a blog - otherwise I would call the blog & quotCeleMaiBuneReteteCulinare.ro & quot: D
    And know that I am waiting for you to keep your promise)

    Hi, I just discovered this recipe blog and I can say that it is extraordinary. I made the recipe for raisin cookies and it turned out well from the first..they were delicious :) .. I also made glazed cocoa cookies, raisin cookies and lies..they also turned out very good. I will try other recipes, because they seem simple to me and do not require certain ingredients that are expensive or that I have not even heard of them. Keep it the same! And as many recipes as possible :) Flowers

    Thanks, Flowers! See, if you haven't discovered the blog before, now you have a lot of recipes to recover :) You noticed: I try, as much as possible, to publish simple recipes and use ingredients that are as accessible to everyone (even as a price) .

    I made these cookies at the factory where I worked in my city and enjoyed them with pleasure, even at the risk of gaining weight, as if, while tasting, I got tired. Now I miss them as much as I miss home. I thank the LORD that I have given by prescription.GETA

    Geta, from now on you will have the opportunity to taste these raisin cookies every day - but only if you allow time to make them so often :)

    At the apple pie recipe, I confessed that I have a long waiting list and that I will make the recipes in half. But, see the feat: I made half of the cookies and while they were baking, I came up with the idea to reoet another half, but. this time I put an lg of cocoa in the composition. I kept my word, no. Two delicious halves. RV

    Haha, ingenious idea! Of course you kept your word: D I haven't had a chance to taste the raisin and cocoa cookies yet, but it's not a waste of time.

    If you haven't had the opportunity to try your own recipe in another version, come to us to serve you, ptc. I made the normal portion today

    So the craving was great today :) Thanks for the invitation, but I think it's best to try them myself - lately I've received a lot of invitations, and at this rate I would end up not cooking at all :))

    I made the super cookies last night and they are no longer there, so the first tray was all together but I added a little more flour and some almond flakes and they came out sensational !! Congratulations for the recipes !!

    Thanks, Marina! It happens sometimes, especially due to the variety of flour used, but I see that you did not panic at all and you did well.

    Interesting your blog! Not that I would be passionate about "cooking" but your recipes seem carefully chosen. Affordable ingredients, reasonable cooking time and explanations are more of a mature woman.
    It doesn't really matter, as long as you are a source of inspiration for goodies! Bravo!

    :) Well, for me it matters, if you consider that the explanations are more of a mature woman, this confirms to me the fact that I do a good job when I "edit" the recipes. But I don't quite understand why you think a woman should explain a recipe better than a man. Anyway, thinking that I will soon turn 35, it was time for me to mature a little: D

    Hi! I made them tonight! They turned out good, although I'm not completely satisfied. I always looked at the oven but they didn't bake on top so I let them burn on the bottom. Anyway, they are almost finished so they were successful anyway :)

    Hi, Lavinia. I guess you use a gas oven, that's the only way I can explain the weight with which you baked your raisin cookies on top. But, if they almost finished so quickly, it means that they didn't burn too hard on the bottom :)

    Yes, it's on gas. I put baking paper in the tray and that burn stuck to the paper somewhat so they weren't bitter or anything and they ate quickly.

    Thanks for the recipe they are very tasty and easy to prepare. Good health and A HAPPY EASTER

    With great pleasure, Veronica! Happy Easter!

    I am very happy with this recipe. I did it twice in three days! The people in the house really like & quottale & quot :) cookies. Congratulations on the recipe!

    Thanks! You can say that from now on these are the "our" cookies, I just collaborated on them: I wrote the recipe, and you put it into practice :) I hope you will be happy with the recipe for as long as possible, and if you get tired of so many cookies with raisins, don't forget that I have a lot of other recipes on the blog. And not just cookies)

    Man in the pan, you're great. As others have said, there are some easy, tasty recipes, not with fonfleuri. I made many of your recipes and every time I impressed someone, especially since I also like to cook.

    Haha, I have serious doubts about my genius: D but I have no doubt when I say that I will publish new recipes (as simple and without backgrounds as before).

    Hi! I would like to make this recipe myself and I have a question. What can I replace ammonia with?

    Patricia, I also wrote in the recipe what ammonia can be replaced with, but it seems that you did not read carefully. :) & quot(ammonia can be easily replaced with baking soda)& quot. You could use in cookies with raisins and baking powder (which is baking soda already extinguished).

    I'll be brief: seen. pleasant. done, eaten with gusto. Thanks for the recipe. More to come :)

    You have nothing to do, Diana. So I want you to eat all the results of the following recipes :)

    Very good and these like many others on the site. Didn't you think of changing your name to the Ideal Man?

    Haha, I didn't think of that. although I received a lot of praise for the culinary recipes on the blog, I still kept my feet on the ground and I am aware of the flaws that prevent me from calling myself the Ideal Man :)

    I also made the cookie recipe today. but they didn't come out like yours, but rather a stronger cookie-shaped cake. Is it possible that you put too much baking soda?

    Normally, raisin cookies should harden a little over time. As soon as they are taken out of the oven, the cookies should be slightly sticky, but in no case is it normal to look like a cake. To the quantities of the above recipe, clearly we must not put more than a quarter teaspoon of ammonium bicarbonate.

    very good cookies, congratulations for the recipe. I'm looking for a recipe for cookies as simple as possible for my little girl of 1 year and 3 months, I want to mention that she is allergic to milk protein and I try to keep her away from the so-called quality products on the market. So I went to work. and they turned out super good, my baby ate with pleasure. I will look for recipes here on the blog and not only for her but for the whole family.

    God, what simple recipes, I seriously take & quotfursecurit & quot: D I start with the tender ones and then I think I take them all in turn :)

    These cookies always made my mother poor, they were among my favorites, she let me put a teaspoon in the tray. and besides the given ingredients I also add a little cinnamon. they have a demented aroma. they are phenomenal

    please tell me if you have a fasting option for cookies. thank you

    by the way..referring to the message I left above (simona) I would like to add something else. mine are not getting stronger day by day (I saw your reply to a message above). I had them for about 4 days and they remained normal. mol

    Can it be done without ammonia?

    Yes, I think cookies would come out well with baking powder, but they would be quite different.

    I prepared the recipe like. blog, but I think it's my oven broken or something, because they swelled a little bit and after 15 minutes, they are soft and fluffy. Help!

    Ready! I just took the first tranche out of the oven and, even if they are not white (rather beige-reddish) and are slightly fluffy and crumbly, they are delicious. I realized what I did differently from your recipe: I put olive oil (quality, extra virgin, bought from an olive grove in Lefkada - it was the only one I had in the house) and I had no patience to beat the sugar well.

    I have prepared many recipes from your blog. This morning I tried a recipe for raisin cookies from another blog, made with butter, but I didn't have butter anymore and I said to simply replace it with oil. Of course the dough was "cut", I threw it away and looked for another recipe.

    That's how I got to you. Thanks for "fixing" me this morning. :))

    I like those beige-reddish cookies more than the whitish ones - they look more tanned, if you still made me think of that beach which is the symbol of Lefkada :)


    Ingredients brown sugar cookies:

    325 g flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1 tablespoon starch
    1/2 teaspoon salt
    170 g unsalted butter, room temperature
    340 g brown sugar
    1 or
    1 yolk
    2 teaspoons vanilla essence
    1/3 cup sugar

    The article continues after the recommendations


    Raisin cookies

    89 comments:

    Alas, what tempts me with these cookies! congratulations! looks like the ones in the confectionery
    CLAUDE

    Claudia, try to be strong and stop thinking about cookies, it's late today anyway :))
    That was exactly my intention, to make cookies with raisins just like the ones in the confectionery. Now, when I saw how easy they are, I'm sorry I bought them so long.

    Thousands of thanks for the recipe. they are a delight. a delight!
    Monica

    Monica, thousands of thanks from me too for choosing my recipe for raisin cookies, given that the net is full of such recipes :)

    I'm still surviving, it's a pity I can't show you what expressive face I slammed at this hour, as if she was bathed in all the hard work, but I'm a woman. I'm still hungry. :))

    :)) I didn't think that some simple raisin cookies can give such cravings: D

    to believe. I was doing this at 2 at night after I saw that I couldn't fall asleep.

    Can I make them with baking powder?

    Yes Daniela, the cookies are also made with baking powder. But I think you need to put about half a teaspoon.

    ops I think I put a bit more baking soda and it grew a bit more))

    :)) Maybe you'll get some "fluffy" cookies: P I think the cookies will still harden during baking.

    After dozens of searches for all kinds of dishes, I discovered you and I am extremely excited. I like your recipes, which are simple and tasty and very well presented. I'm tired of sophisticated recipes that require I don't know what kind of spices I've never heard of. "Searching" through your recipes, I realized that I could only prepare many of them with what I have in the garden or in the fridge, without having to go shopping. Thank you for what you do, for me you are a gift today! :)

    Wow, I think I would feel compelled to cook every day if I always received such comments: D
    That's about the idea of ​​my blog: simple recipes, with local and accessible ingredients. Maybe because I cook primarily for myself, not to impress readers. Convenience also plays an important role, I often adapt recipes to what I have at home :) Besides, it doesn't seem normal for me to stay in the kitchen for a whole day to prepare a recipe.

    do you really need the essence of rum? :). a quick answer please,: O3.: *.

    I hope that after 21 minutes it is still considered a quick answer :) We don't necessarily have to put rum essence in cookies. It can be any essence we want, we can even give up the essence. It's just that the cookies will be less flavorful.

    With pleasure. And I'm still waiting for you)

    My cookies haven't hardened, why? It's like pieces of cake. :(

    I'm sorry to hear you picked a raisin cake. I think the flour was insufficient, otherwise I can't explain. Or maybe you didn't bake them well. I noticed that the cookies are softer immediately after removing them from the oven, but then they harden.

    Thanks so much for the reply! Next time I'll put more flour, I hope it comes out. :)

    With pleasure, Loredana! We all have such small accidents, the recipe is very simple and I am convinced that they will come out next time.

    Is it ok if I put lard instead of oil? : D I hope I'm not ruining anything, but I once made some cookies with lard and they were very good, although I think the ones according to this recipe will come out much better :) Regardless of whether I get an answer before I start making cookies, I want to thank you for the recipe, because I have a great appetite for some homemade cookies made by my grandmother :)

    I don't know what to say, I've never tried this recipe with lard. Theoretically they should work, but I don't put my hand in the fire :) Anyway, their taste will definitely change.
    Instead, there is a recipe for cookies with the lard that I tried and that I recommend to you. They don't have raisins, but the cookies really seem to be made by grandma.

    Hello! I also tried the cookie recipe. Because it's not that I didn't do well, I think I was wrong about the amount of oil and flour. So, my request would be to tell me please what it means in grams: a cup of flour, 1/2 cup of oil, because I noticed that not always, my cup matches the cup in the recipe (in grams, I mean) . Thank you in advance

    Hello Elena! Maybe you used a small cup of coffee.
    A normal cup has 250 ml - it seems easier to me to use a cup or a glass as a unit of measurement. But if I were to write 125 ml of oil in the list of ingredients, then how many g of ammonia should I write (1/4 teaspoon). :) It's like I feel like a pharmacist, not a cook :))

    Hi! See, if you wrote the amount in ml I already discovered the "bug": my cups have 200 ml (I know for sure because I measure my boy's milk).
    Thanks!
    PS: For recipes, where possible you can also indicate in ml :).

    With pleasure! To avoid interpretations, I will try to detail as much as I can the recipes.

    Suuuperrrr good! I recommend the recipe. I just took them out of the oven :)))

    I also made strong cookies, but in addition to raisins I also put walnuts :) but I have an oven that bakes a bit hard and I burned them a little, but they are good anyway :)

    they came out horrible. They taste like oil and that's it

    I think it must still have at least a vague taste of rum.

    :) I'm making fun of trouble too. especially since it's easier for me when someone else's trouble is greater: D

    They turned out delicious. I'm waiting for 4 guests, I hope it stays until then :))

    Let's try to see the beautiful part: if you don't have any cookies left, then at least your guests will be left with the impression that you are very good in the kitchen :) Anyway, until they come, you could "taste" a few more - to make sure everything is good: D

    Should the ingredients be mixed with the whisk or can they be mixed with the mixer?

    I don't think it matters. I find it harder to use the mixer, I think that's why I didn't use it - I keep mine in a box placed somewhere, in a drawer very high :)

    they came out just like in your pictures and like in my dreams :) they are delicious. obviously we doubled the quantities to have at least 2 days: D. since when have we been waiting for such a recipe. now the confectionery where we buy them will go bankrupt :) Thanks for all the minute recipes. am o singura dilema la retetele tale..nu stiu pe care sa le fac mai intai .

    With pleasure! Iar daca tot mi-ai multumit, iti te ajut sa iesi din acea dilema: faci retetele in ordinea in care sunt grupate pe site, incepi cu retetele de fursecuti si mergi in jos pana cand le termini si pe cele de pizza :) Astfel ti-ar fi mai usor sa nu ratezi vreuna. Desi ma bucur cand citesc ca fursecurile cu stafide ti-au iesit exact ca-n visele tale, parca-mi pare un pic rau de cofetaria din care ti le cumparai pana acum :D

    Tocmai am terminat de copt. Foarte bune, usor si rapid de facut!

    Din pacate, dupa cum vei vedea si tu cat de curand, fursecurile cu stafide sunt si la fel de usor si rapid de mancat :)

    daaaa. am observat si asta :))

    Am incercat si eu fursecurile. Mi-au iesit delicioase. Eu fiind un dezastru in bucatarie:))

    :)) Dorina, acum deja poti sa vorbesti la trecut despre asta. Bine-ai venit in lumea celor priceputi intr-ale fursecurilor! :D

    Am dat din intamplare peste pagina asta si deja m-a captivat! Doar cititnd postarile de pe aceasta sectiune a furescurilor. Nu mai vorbesc de titlul extrem de insiprat!
    Ar fi culmea ca moderatorul sa fie . femeie:))
    Urmatoarea reteta de aici o voi lua, promit!
    Succes mai departe!

    Thanks! Imi doresc sa concluzionezi ca si celelalte retete se ridica la inaltimea celor citite deja.
    Sunt de acord cu tine, ar fi culmea ca o femeie sa-si intituleze blogul culinar "BarbatLaCratita.ro" :)) Un titlu, oricat de inspirat ar fi acesta, nu este nici pe departe suficient pentru a garanta succesul unui blog - altfel numeam blogul "CeleMaiBuneReteteCulinare.ro" :D
    Si sa stii ca te astept sa-ti respecti promisiunea )

    Salutare!tocmai ce am descoperit si eu acest blog cu retete si pot spune ca este extraordinar. am facut reteta de fursecuri cu stafide si mi-a iesit bine din prima..au fost delicioase:)..am mai facut si fursecuri cu cacao glazurate,fursecuri cu stafide si minciunele..de asemenea au iesit foarte bune. o sa mai incerc si alte retete,deoarece mi se par simple si nu necesita anumite ingrediente care sunt scumpe sau care nici macar nu am auzit de ele.Tine-o tot asa!si la cat mai multe retete:) Flori

    Multumesc, Flori! Vezi, daca n-ai descoperit mai din timp blogul, acum ai o gramada de retete de recuperat :) Ai observat bine: incerc, pe cat posibil, sa public retete simple si sa folosesc ingrediente cat mai accesibile tuturor (chiar si ca pret).

    Aceste fursecuri le faceam la fabrica unde lucram in orasul meu si le savuram cu placere,chiar cu riscul de a ma ingrasa,ca de ,tot gustand ajungeam sa ma satur.Acum le duc dorul cum duc si dorul de casa.Multumesc DOMNULUI ca am dat de reteta.GETA

    Geta, de acum vei avea ocazia sa gusti in fiecare zi aceste fursecuri cu stafide - asta insa doar daca-ti permite timpul sa le faci atat de des :)

    La reteta de placinta cu mere, faceam marturisirea ca am o lista lunga de asteptare si ca voi face retetele pe jumatate. Dar, sa vezi isprava: am facut o jumatate din fursecuri si in timp ce se coceau , mi-a venit ideea sa reoet alta jumatate, dar . de data asta am pus in compozitie o lg de cacao. M-am tinut de cuvant, nu. Doua jumatati delicioaseeeee. RV

    Haha, ingenioasa idee! Bineinteles ca te-ai tinut de cuvant :D Eu inca n-am apucat sa gust fursecurile cu stafide si cacao, da` nu e timpu` pierdut.

    Daca nu ai apucat sa experimentezi propria reteta in alta varianta, vino la noi sa te servim, ptc. am facut astazi portia normala

    Deci pofta a fost mare astazi :) Merci pentru invitatie, dar cred ca cel mai bine este sa le incerc eu - in ultimul timp am primit foarte multe invitatii, iar in ritmul asta as ajunge sa nu mai gatesc deloc :))

    super fursecurile le-am facut aseara si deja nu mai sunt ,atat ca prima tava erau toate unite dar am mai adaugat putina faina si niste fulgi de migdale si au iesit de senzatie!!Felicitari ptr retete!!

    Multumesc, Marina! Se mai intampla cateodata, in special datorita sortimentului de faina folosit, insa vad ca n-ai intrat deloc in panica si te-ai descurcat cu brio.

    Interesant blogul tau! Nu ca m-ar pasiona "bucatareala" insa retetele tale mi se par alese cu grija. Ingrediente accesibile, timpul de gatire rezonabil iar explicatiile sunt mai degraba ale unei femei mature.
    Nu prea conteaza, atata timp cat esti o sursa de inspiratie pentru bunatati! Bravo!

    :) Pai pentru mine conteaza, daca tu consideri ca explicatiile sunt mai degraba ale unei femei mature, acest lucru imi confirma faptul ca fac o treaba buna atunci cand "redactez" retetele. Insa nu prea inteleg de ce consideri ca o femeie ar trebui sa explice o reteta mai bine decat un barbat. Oricum, gandindu-ma ca in curand voi implini 35 de ani, era timpul sa ma maturizez si eu putin :D

    Hi! Le-am facut in seara asta! Au iesit bune desi nu sunt complet multumita. M-am uitat tot timpul la cuptor dar nu se coceau deasupra asa ca le-am lasat sa se arda pe fund. Oricum, aproape s-au terminat deja deci au avut succes si asa :)

    Buna, Lavinia. Banuiesc ca folosesti un cuptor pe gaz, doar asa imi explic greutatea cu care de coceau deasupra fursecurile tale cu stafide. Dar, daca aproape s-au terminat atat de repede, inseamna ca nu s-au ars prea tare pe fund :)

    Da, pe gaz este. Eu am pus in tava hartie pentru copt si arsura aia a ramas oarecum lipita de hartie asa ca nu au fost amare sau ceva de genul si s-au mancat rapid.

    multumesc de reteta sunt foarte gustoase si usor de preparat.multa sanatate si UN PASTE FERICIT

    Cu multa placere, Veronica! Paste Fericit!

    Sunt foarte incantata de aceasta reteta. am facut-o de doua ori in trei zile! Celor din casa le plac foarte tare fursecurile "tale":) . Felicitari pentru reteta!

    Thanks! Poti spune ca de acum acestea sunt fursecurile "noastre", doar am colaborat la ele: eu am scris reteta, iar tu ai pus-o in practica :) Sper sa ramai incantata de reteta cat mai mult timp, iar daca te saturi cumva de atatea fursecuri cu stafide, sa nu uiti ca pe blog mai am o gramada de alte retete. Si nu doar de fursecuri )

    Barbatule la cratita esti genial. Asa cum au spus si altii sunt niste retete usoare,gustoase nu cu fonfleuri.Am facut f.multe dintre retetele tale si De fiecare data am impresionat pe cineva,mai ales ca si mie imi place sa gatesc.Mai vrem.

    Haha, am dubii serioase legate de genialitatea mea :D insa n-am niciun dubiu atunci cand spun ca voi publica noi retete (la fel de simple si fara fonfleuri ca pana acum).

    buna! As dori sa fac si yo aceasta reteta si am si o intrebare. cu ce as putea sa inlocuiesc amoniacul?

    Patricia, am si scris in reteta cu ce poate fi inlocuit amoniacul, insa se pare ca n-ai citit cu atentie. :) "(amoniacul poate fi inlocuit fara probleme cu bicarbonat de sodiu)". Ai putea folosi in fursecurile cu stafide si praf de copt (care este bicarbonat de sodiu deja stins).

    O sa fiu scurta: vazut. placut. facut, mancat tot cu pofta. Mersi de reteta. Urmeaza altele :)

    N-ai pentru ce, Diana. Astfel imi doresc sa mananci toate rezultatele retetelor urmatoare :)

    Foarte bune si acestea ca multe altele de pe site . nu te-ai gandit sa schimbi numele in Barbatul_Ideal?

    Haha, la asta nu m-am gandit. desi am primit o gramada de laude pentru retetele culinare de pe blog, inca am ramas cu picioarele pe pamant si-mi constientizez defectele care ma impiedica sa ma autointitulez Barbatul Ideal :)

    am facut si eu azi reteta de fursecuri. dar nu au iesit ca ale tale ci mai degraba un chec mai tarisor in forma de fursec. e posibil sa fi pus prea mult bicarbonat?

    In mod normal, fursecurile cu stafide ar trebui sa se mai intareasca putin pe masura ce trece timpul. Imediat ce sunt scoase din cuptor, fursecurile ar trebui sa fie cat de cat tarisoare, insa in niciun caz nu e normal sa semene cu un chec. La cantitatile retetei de mai sus, in mod clar nu trebuie sa punem mai mult de un sfert de lingurita cu bicarbonat de amoniu.

    foarte bune fursecurile,felicitari pt reteta. eu cautam o reteta de biscuiti cat mai simpli pt fetita mea de 1 an si 3 luni,tin sa mentionez ca este alergica la proteina din lapte si incerc sa o tin departe de asa zisele produse de calitate din comert.asa ca am trecut la fapte si au iesit super bune,puiutu meu a mancat cu placere.o sa mai caut retete aici pe blog si nu numai pt ea ci pt toata familia.

    Doamne ce retete simple, ma apuc serios de "fursecurit" :D incep cu cele fragede si apoi cred ca le iau la rand pe toate :)

    fursecuri din astea imi facea mama saraca mereu, erau printre preferatele mele, ma lasa pe mine sa pun cu lingurita in tava. si pe langa ingredientele date eu mai adaug si un pic de scortisoara. au o aroma dementiala. sunt fenomenale

    va rog sa imi spuneti daca aveti si o varianta de post la fursecuri. va multumesc

    a si apropo..referitor la mesajul care l-am lasat mai sus(simona) as vrea sa mai adaug ceva. ale mele nu se intaresc pe zi ce trece(am vazut mai sus raspunsul dvs. la un mesaj). Eu am avut parte de ele sa zic vreo 4 zile si au ramas normale. moi

    Se poate face și fără amoniac?

    Da, cred ca fursecurile ar iesi bine si cu praf de copt, insa ar fi destul de diferite.

    Am preparat reteta ca la. blog, insa cred ca este cuptorul meu stricat sau ceva, pentru ca s-au umflat putin cam mult si, dupa 15 minute, sunt moi si pufoase. Help!

    Gata! Tocmai am scos prima transa din cuptor si, chiar daca nu sunt albe (mai degraba bej-rosiatice) si sunt usor pufoase si sfarmicioase, sunt delicioase. Mi-am dat seama ce am facut diferit fata de reteta ta: am pus ulei de masline (de calitate, extravirgin, cumparat de la o livada de maslini din Lefkada - era singurul pe care il aveam in casa) si n-am avut rabdare sa bat bine zaharul.

    Am pregatit multe retete de pe blogul tau. In dimineata asta incercasem o reteta de fursecuri cu stafide de pe alt blog, preparate cu unt, insa nu mai aveam unt si am zis sa il inlocuiesc pur si simplu cu ulei. Bineinteles ca aluatul s-a "taiat", l-am aruncat si am cautat o alta reteta.

    Asa am ajuns la tine. Multumesc ca mi-ai "reparat" dimineata. :))

    Mie imi plac mai mult fursecurile alea bej-rosiatice decat cele albicioase - arata mai bronzate, daca tot m-ai dus cu gandul la plaja aia care e simbolul Lefkadei :)