from the dough on a baking sheet, grease with an egg, prick on top with a fork and bake in a hot oven.

Compound: мука — 400 г, питьевая сода на кончике ножа, сахарная пудра — 3 ст. spoons, softened butter - 2 tbsp. ложки, сметана — 1 стакан, яйцо - 1 PC.

Cookies, gingerbread

Cookies with cheese
Fry the sifted flour in butter until yellowish, mix with milk and boil for 5 minutes. Then add the grated cheese, mix, add the egg, beaten yolks to the mixture and put on fire, whisking all the time, until the mass boils. Then remove the dishes from the heat, let cool and put on a baking sheet, greased with oil and sprinkled with breadcrumbs.

INыпечь и разрезать на порции.

Compound: мука — 90 г, молоко — 400 г, масло — 50 г, тертый сыр — 300 г, яйцо - 1 PC., желтки — 2 шт., толченые сухари — 10 г.

Cookies with corn dough
From wheat flour and yeast, diluted in one glass of warm milk, prepare a dough. From corn flour, sugar, eggs and a pinch of salt, knead another dough in milk in the form of a biscuit. Then knead the corn dough well with the dough and put it in a 1.5 cm thick layer on a baking sheet greased with butter. Lay the plums from the jam on top at a distance of two centimeters from each other and set aside for a while in a warm place to rise. INыпекать в духовке до румяного цвета.

Cut the finished layer into squares so that there is a plum in the middle of each, and sprinkle with sugar. On стол подать в теплом виде.

Compound: мука пшеничная — 2 стакана, мука кукурузная — 1 кг, дрожжи — 20 г, сливочное масло — 100 г, сахарный песок — 0,5 стакана, яйцо - 1 PC., молоко — 1 стакан, соль; for the filling: plum jam - 1 cup.

Gingerbread with raisins in German
Finely chop the candied fruits, grind the almonds, grate the zest. INсе необходимые продукты подготовить с вечера и поставить в теплое место. On следующий день просеять муку, развести в теплом молоке дрожжи и приготовить опару. Mix the remaining products with flour and milk residues. It is good to mix everything with dough and knead the dough until it stops sticking to your hands. The dough should not be kept near a heat source so that the fat does not leak out. The dough should rise at least 2 hours. Then divide the dough into several parts weighing 500-1200 g each and move each piece of dough again and roll it into long strips. Make a longitudinal recess of the “chute” type about 1 cm deep in each gingerbread and put the smaller edge on top of the larger one. Gingerbread should be baked in a well-heated oven for an hour. Then brush with butter and cover with glazed sugar. Brush again with butter and sprinkle with powdered sugar.

Compound: мука — 2 кг, смалец — 100 г, сало очищенное — 100 г, маргарин — 800 г, изюм -850 г, миндаль сладкий — 150 г, миндаль горький — 65 г, цукаты, цедра лимона — 100 г, сахар — 325 г, молоко — 0,5 л, дрожжи — 150 г, соль — 20 г, мускат — 0,25 ч. spoons; for lubrication: butter - 400 g, sugar - 125 g, powdered sugar - 125 g, vanilla sugar - 1 sachet.

honey gingerbread
Beat egg yolks with sugar, add warmed honey, chopped spices and flour mixed with baking powder. Whisk the egg whites until stiff and fold into the batter last. Put the dough into a greased and sprinkled with breadcrumbs form and bake in a moderately hot oven for 50-60 minutes. Remove the cooled gingerbread from the mold, cover the surface with a thin layer of sugar syrup and sprinkle with nuts.

Compound для теста: мука пшеничная высшего сорта — 250 г, яйца — 4 шт., сахар — 150 г, мед — 125 г, гвоздика — 0,5 ч. ложки, цукаты рубленые — 2 ст. ложки, пекарский порошок - 2 ч. spoons; for coating: powdered sugar - 100 g, crushed roasted nut kernels - 40 g.

Chocolate gingerbread
Mix egg yolks with sugar and milk, add warmed honey, chopped spices, washed raisins, nuts and flour mixed with baking powder. Тесту дать постоять до следующего дня, выложить на смазанный маслом противень и разровнять так, чтобы толщина пласта составляла примерно 2 см. INыпекать в духовке со средним жаром. Cover the hot gingerbread with chocolate icing and cut into triangular or quadrangular pieces.

Compound для теста: мука пшеничная высшего сорта — 500 г, мед — 200 г, сахар — 200 г, яичные желтки — 2 шт., молоко — 4 ст. spoons, rum or cognac - 1 tbsp. spoon, grated zest of one lemon or orange, cinnamon - 1 teaspoon, vanillin, crushed roasted nut kernels - 50 g, raisins - 2 tbsp. ложки, пекарский порошок — 2 ч. spoons; for glaze: powdered sugar - 150 g, cocoa powder - 2 tbsp. spoons, water - 3-4 tbsp. ложки, сливочное масло — 1 ч. spoon.

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