Grandma's Cookies Zakharinki
If you like the recipe, try our soldier cookies, butter cookies, or our delicious grandma's sugar cookies.
Ingredients · Servings 60
- eggs - 4 medium, 1 yolk reserved for brushing
- sugar - 1 and 1/2 cups /300 g/ + a little for sprinkling
- vanilla - 1 tsp.
- salt - a very small pinch
- lemon zest - from 1 lemon /grated from an organic lemon/
- oil - 100 ml
- yogurt - 1 cup /250 g/
- baking soda - 1 tsp.
- flour - 780 g /varies slightly depending on the size of the eggs/
Method · 45 min
- I use a 250 ml cup as a measure.
- I put the eggs, vanilla, sugar, salt, and lemon zest in a deep bowl. I mixed them with a mixer until they tripled in volume.
- In a thin stream and while stirring constantly, I added the oil, and then the yogurt with the soda well foamed in it. Now without a mixer, I started adding the sifted flour, which can vary by up to 30 grams. In no case should you add too much flour, because the cookies will become hard. The dough remains in the bowl and should be a bit stickier.
- I covered the baking tray with baking paper. I took a small spoonful of the mixture and formed balls with my hands, which I placed at a distance in it. You may need to lightly flour your hands if the balls are difficult to form.
- When the pan was filled, I brushed the balls with the separated yolk, which I mixed with 2 tablespoons of fresh milk, and sprinkled them with sugar.
- I baked the retro cookies in a preheated oven at 170 °C for about 18 minutes or until lightly browned.
- The cookies should not be overcooked, so they don't become hard. If they are browned on the bottom, they are done.
- I immediately put the baked cookies in a large saucepan, which I covered with a lid to steam them.
- I baked two more trays this way.
- Grandma's Zakharinki cookies can be eaten both hot and cold!
