Traditional recipes

Cheerful cookies with walnuts, raisins and chocolate chips

Cheerful cookies with walnuts, raisins and chocolate chips

When a man has nothing to do, he bakes some cookies ... I imagined these cookies as if they were us, the happy cooks ... about as much as I talk a lot again ...

  • 3 eggs
  • 200 g sugar
  • 200 g flour
  • 150 g ground walnuts
  • 200 ml oil
  • 1/2 lemon for juice
  • raisins
  • chocolate chips

Servings: 48

Preparation time: less than 60 minutes

RECIPE PREPARATION Cheerful cookies with walnuts, raisins and chocolate chips:

Mix the eggs with the sugar until they become creamy, then add the oil like mayonnaise, squeeze the lemon juice and mix well.

At the end we add flour and ground walnuts.

We grease the forms with oil and with a teaspoon we put the composition in forms, on top we put raisins and chocolate chips.

Preheated oven, over medium heat, put the tray in the oven for about 15 minutes.

Tips sites


mix the flour with the walnuts and then put it over the "mayonnaise"

Cheerful cookies with walnuts, raisins and chocolate chips - Recipes

It looks very nice! Congratulations!

Absolutely sensational cake!

Superb images, very good recipes, impeccably presented. a blog that delights the pupil as well as the papilla!

Thank you very much. I like that the recipes are tasty but also delight your eyes.

How fine and appetizing. I am most impressed! :) A wonderful day like this cake.

Thank you Antonina, for all the appreciations, you are a nice one. Very good days to you too.

Alice, please try the recipe.

Thank you Adela for your appreciation.

the photos are absolutely fabulous! I had to try the recipe. I'm glad I found you!

Thanks Andreea. I'm glad you like the photos. As you can see, the recipes are easy to make but very effective. It's worth a try.

Thank you very much Mandala. Glad you like.

God, who makes me go on such blogs. Are all home-made foods safe? Or you have a confectionery around the corner and from time to time you pay a visit and a picture. Gorgeous all these wonders. Congratulations from the bottom of my heart, Mrs. Licuta! Very nice everything!

Thanks Diana. I would like to have a confectionery nearby where I can find such cakes, but unfortunately I don't have one. and I try to replace the much dreamed confectionery with a lot of effort and pleasure at the same time. Many kisses. and I'm still waiting for you.

Did you use a small cake tray, ie a mini cake tray, not one for the size of an ordinary cake?

Yes Raluka, I used a small cake tray, capacity about 500 gr. The cake is too big!

I really like this cake! And it looks so beautiful!

God, it looks good, I'll try it soon. I remembered the recipe.

Thank you very much, Timea. Kiss!

Thank you very much, Mirela. Pup and thanks again for the visit!

Good evening, I have a question. I don't have cocoa biscuits, just normal ones and chocolate chips, can I put that? or digestive or speculum biscuits? thank you

Anonymously, if the & quotpepite & quot cookies are simple (without cream or icing) you can use them without any problem.
You can use any kind of biscuit you want anyway, but if the cake is called & quotneagra & quot, then it should be black :)
Have a wonderful evening!

My dear, enter here

These ordinary people stole 12 recipes from me, I've been fighting with them for 2 weeks to erase them, they barely erased half of them!
I, Petitchef, and other colleagues complained to him.
This whole site is made only of plagiarism!

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          Strawberry and cocoa cake

          Cheerful cookies with walnuts, raisins and chocolate chips - Recipes

          -350 g flour
          -1 teaspoon baking powder
          -sugar powder for rolling cookies

          Mix the eggs and then add the sugar and continue mixing until it doubles in volume.

          Melt the butter, then mix it with the oil and almond essence and pour over the egg cream. Add flour mixed with baking powder and mix. We put the obtained dough in the fridge for 1 hour. (I hurried and left him for only 20 minutes but it was enough)


          They seem very easy to make and tasty.

          Yes, they are good and very easy to make.

          Dear Cristina, I had found you at one point among these blogs and then I lost you and I didn't have time to go to google friend to follow you. Finally, I found you again :) Come and visit me if you want. I will make these little cakes too because I see that they are very effective and they turned out super well for you!

          Very nice with this look & quotridat:)) & quot

          You did it, I like it. You're tempted to take one, baby.

          You have been beautiful, I have already tried these cookies and they are very rich.

          Andreea, welcome back to my blog. I'm still waiting for you. I also visited your blog. Very appetizing your Chinese recipes.

          Thank you Jose Manuel. I also loved these cookies.

          You came out very beautiful!

          Thanks for the tips, suggestions, decent comments. Anonymous, indecent, insulting messages will not be published.

          Ala's Cooking

          200 gr of flour
          200 gr finely chopped walnuts
          200 gr butter
          1 or
          150 gr sugar
          2 sachets of vanilla sugar
          esenta de rom

          Knead a dough from all the ingredients and leave it to cool for 1 hour. Then spread a sheet, cut shapes and bake for about 15-20 minutes at 180C in the preheated oven.


          Tell me how they turned out please! I just debated on Mihaela's blog - Bunatati from my kitchen and on the kitchen the fact that a similar recipe came out as hard as stone & # 39 & # 39. Mihaela consoles me for doing so - made on December 1st and eaten at Christmas.
          What do you say? How did they come out, what is the taste, the consistency?
          Thank you!

          Lavinia, they were crunchy to me, but you can't help but eat them. The idea is to take them out of the oven when they start to brown and they are still quite soft. If you harden them, they harden even harder after you take them out. To me no cookie came out & quottare like a stone & quot. A. and bake them at 180C, not 200 as I saw in other cookie recipes. To taste, I really liked the combination of walnut and rum.

          Sweet and fragrant moments

          These cookies are very good and beautiful. They are strong and easy to make, but, to be honest, they are just as easy to consume.

          150g flour
          100g almond flour (home-made from ground almonds with a tablespoon of sugar)
          250g butter with over 80% fat
          150g sugar
          2 yolks
          a pinch of salt
          vanilla (a sachet of sugar, or a tablespoon of essence, or the seeds of a pod)
          raspberry jam, or whatever you prefer.

          Beat the butter with the sugar until it becomes a light and smooth foam. Add one egg yolk and add one at a time, then add salt and vanilla. Finally, add flour and almond flour, continuing to mix with a spoon or a silicone spatula, until the composition is homogeneous.
          The resulting dough is wrapped in food foil and left to cool for 3-4 hours, or until the next day.

          When you take the dough out of the fridge, divide it into two halves. Half is spread on a sheet of about 4mm thick and cut into the desired shape. The other half, which becomes the lid for the first, is cut in the middle, so that the jam can be seen beautifully.

          Place the biscuits in a tray lined with baking paper and place in the preheated oven for about 15 minutes. Depending on their thickness, the biscuits bake faster or harder, so watch the baking so they don't burn. Also, keep in mind that the next trays will bake faster than the first.

          When they are baked, remove the biscuits carefully, because they are very fragile, and place them on a grill to cool.
          After they have cooled completely, grease the uncut biscuits in the middle with jam and powder the biscuits cut in the middle with powdered sugar, then place them on top of each other, in the shape of a sandwich.

          They are better after a few hours, or even the next day, after they soften a little due to the filling.
          I wish you all an excellent day!


          Delicious, a real treat for the taste buds! :)
          woodpecker ant (I don't know why but I can only post anonymously :))

          Thanks, ant!
          I don't know why. maybe google is to blame, or blogspot. they also have syncope :)

          They are wonderful tasty! We really like jam biscuits :)! Kisses

          They are really very good, Maria, and we like them even though we only make them when we have guests, because we left it easier with the sweets.
          Kiss and have a nice day!

          I plan to try them tomorrow. Am I looking for an islere recipe - any ideas? Thank you. Housewife from Macedonia

          Spor, good luck! Yes, I have the recipe for islere. I put them in the list of projects and I will do them soon.

          Well, I did, but I had a hard time. I don't know what I did but the dough worked extremely hard. I added extra flour and at the beginning it was ok after which it started to crumble. they came out in a dramatic ending (I doubled the quantities) and are very tasty but I'm not sure I'll repeat them. idea what I did wrong? thank you. Ileana.

          Dear Ileana,
          This type of dough is really hard to work with. It is not and should not be elastic. If you initially felt too soft and felt the need to add flour, it means that either your yolks were bigger or the almond flour was wetter. In the end, it was good that you added flour, but maybe you added too much. I understand that in the end they came out to you, because you said they were very tasty. I say that it is not the case to give up so easily and to remake the recipe. Anyway, I will post a similar recipe these days, but without almond flour, so with less risk :)


          The lady will help me with some advice! I don't understand why my biscuits were deformed when baking, they were completely some were oval some were bigger others smaller..I don't understand why .. which was the cause. although I cut them with the same round shape. dc deforms?

          Dear Raluca, I'm trying to get an idea of ​​why your biscuits were deformed when baking, and I think it could be one of the following causes:
          either the dough spread before cutting was heated, or it was not spread evenly. The dough must be very cold and have an equal thickness on all surfaces. If heated, the dough stretches and deforms. You have to break a smaller piece of dough, cut it and place it quickly in the tray. Keep the rest of the dough in the fridge until you use it. You can even put the tray with the biscuits cut a little more in the fridge before baking.
          Another tip: transfer the biscuits from the counter to the lined tray with a spatula. This is how they will keep their shape.
          I hope it will be useful and increase your cake!

          Thank you very much. to know that you are very right. I mean, everything I wrote that I didn't do, I did ... but it wasn't soft enough to be able to stretch it and I left it out for a while, then I cut them and squeezed the dough back and cut them again. I also noticed that at the first spreading of the dough..the dough is ok..but from the leftovers if I make them Bulgarian and spread them again it tends to shrink. Thanks a lot for the advice1

          I also tried the recipe today and I struggled a lot with the dough. I followed the quantities and steps in the recipe but the dough came out much too soft and was impossible to handle (although I left it in the fridge overnight). After I added (a lot) flour I managed to make the shapes.
          The second thing I didn't like (maybe the problem was that I put too much flour), was the fact that the cookies turned out very crumbly.
          The taste was good, but not worth the effort.

          Dear Oana,
          This dough is not easy to work with, but I am very surprised that it came out soft. I don't see how.
          If you added "a lot" flour, it's normal that they came out crumbly. You could add less and they would work well for you.
          If you followed the recipe and the steps, the only explanation for the failure could be the quality of the ingredients (wet almond flour, sugar not well incorporated, etc.).

          If you think it's not worth the effort, it's your problem.

          My opinion is that some cakes really deserve more attention and patience, if you have someone to make them for.

          Cheerful cookies with walnuts, raisins and chocolate chips - Recipes

          Buhuhuuu. were you scared
          Nuu? Buhuhuuu again. Didn't you get scared?
          Why?? Pumpkins are peaceful and sweet, for real.
          Only when I had to grease the face of the pumpkins with the orange sugar icing did Tudor get scared. and he didn't want to help me anymore. (
          Pumpkins of horror, what's more, I scared the poor child, on the corner with me, on his knees on walnut shells. hi, hi.

          For more pictures of Tudor and cooking cookies in stages, visit Little Chefs -)

          I took the cookie recipe from Dr. Oetker's book Success Recipes, but there were Lemon Cookies, well, I made them with orange -)

          150g butter / margarine,
          100g old powder,
          1 album,
          250g flour,
          1 knife tip with baking powder,
          1 tablespoon orange peel.

          apricot jam with pears.

          100g old powder,
          orange food coloring,
          3-4 tablespoons cold water.

          1. For the dough, mix the butter, powdered sugar and egg white

          with the mixer at maximum speed until a homogeneous cream is obtained.

          2. Mix the flour with the baking powder and orange peel

          and is incorporated into the previously obtained mixture. Knead everything by hand, until you get a uniform dough. Wrap in foil and leave to cool for a few hours.

          3. Knead the dough on the work surface and spread (thickness of about 3 mm). Using a special or round shape, like mine, cut circles, which are cut in the shape of a pumpkin with a tail -)

          We count the circles to be with her husband and we marry him in a circle: we make his eyes, nose and mouth with two teeth - one up and the other down. I used a knife and a toothpick. Happy for those who have a template or shapes.

          4. Bake the zucchini in a tray covered with baking paper and bake in the preheated oven for 10 minutes, until golden on the edge.

          When they have cooled, on the whole pumpkins, which will be the base, we put a spoonful of apricot jam with pears, - we made another round of jam, but without hazelnuts and we grease the cut cookie with orange sugar icing (sugar the powder is mixed with food coloring, a few drops, then with 3-4 tablespoons of cold water and we mix until it becomes homogeneous) carefully and without covering the cavities, or we clean them afterwards,

          then we press it well, until the sweetness comes out through his eyes, nose and mouth. hi, hi, hi: P

          I also had a cocoa icing, with which I greased other slices of horrible pumpkins and filled the cookies with chocolate cream with cappuccino flavor.

          Or, after I crouched down cutting out eyes, noses and mouths, I realized that over the orange glaze, I could simply draw / draw them with chocolate / glaze.

          Too late. I only have about 6 cookies left to decorate.

          buhuhuuu. trick or treat? Spiderman started crying because he didn't want me to take pictures of him with a hood on his face. (


          We got scared :)
          The cookies are so cute !! Congratulations!

          Buhuhuuu, I wasn't scared, hi, hi. But those with chocolate icing are kind of scary, buhu-huuuuu. this year I didn't make cookies, although I have the shape, deh. I'm not feeling well, but I can serve one from you. from the beautifully colored one, not from the scary one. Many kisses .

          I have a 1 and a half year old niece who is not scared of Buhu :)
          Her grandmother told her that at the elevator house on the floor. 8 is Bau-Bau (they live on the 7th floor) but the little one instead of being scared every time she leaves or comes home wants to go and greet Bau-Bau :)

          But what cute sweets. Bravissima cara! A kiss.

          They are very good and & quotfiorosi & quot.Va kiss!

          Now if you're still scaring me, all you have to do is come and sleep with me at night: D!
          Fine cookies, and Tudor even nicer. Sweet kiss.

          Bu hu hu. what & quotsperious & quot cookies did you make! :)) Bravo!

          how beautiful you play! they are all good and beautiful there with you. I'd rather run! : P

          @ Coco-just good to eat -)))

          @ Alexandrina- well, someone still had to be scared, right? otherwise I did them in vain.

          @ Daniela- those cioco are made after Gosthface from the series of successful horror movies, The Scream and the parody Scary Movie that I really liked: P

          @ Lia- do you want me to come sleep with you?

          @ Cris-daa, at 1 year and a half, children are not afraid of anything -)

          @ Diamar- good are good, fierce. hm! we kiss you too

          @ Kabea did you make the bed? you see I'm sleeping on the wall. hi, hi. can I bring you some cookies, though?

          @ Georgiana-if you don't come to us, we will come to you: P

          Yes, I know you worked something! It looks great. I think Tudor liked it a lot.

          Dear Liana! Down with the hat! You managed to make tasty, special cookies for the Halloween holiday! Kisses for Tudor too!

          What a beautiful cookie! Pup baiatu & # 39 oaches! Muah!

          They came out very nice, but with such help it couldn't be otherwise, right? :) :)

          very successful pumpkins! but I wasn't scared, but they should tremble especially if they knew what I was thinking when I saw them so orange, alluring :)

          Happy birthday and only joy dear Liana!
          Beautiful party!
          Kiss and hug dearly!

          Well, don't give it to us. the cookies are very good, but you brag about Tudor's work again :))))
          many kisses!

          You had a precise purpose when you started working.2in 1! :))
          I like the faces of your pumpkins, especially the blond pumpkin, which was right not to be photographed anyway. Any Tudor has personality!

          gorgeous, congratulations, I'll try them tomorrow, I hope they come out at least similar

          Ariana's blog

          I just gave them other shapes, especially
          for Christmas.

          300 gr flour
          180 gr butter
          1 yolk
          100 gr powdered sugar
          1 teaspoon baking powder
          gummy bears

          Rub the powdered sugar foam
          together with the butter.

          In another bowl mix the flour, baking powder
          and the yolk after which we add
          and rubbed butter.

          Mix well until you get a crust
          which we introduce 30 min

          After 30 minutes we take the shell out of the fridge and we try
          to spread the dough in a sheet after which we cut
          various shapes and place them directly in the tray.
          (I struggled a bit because this is a
          crumbly dough that doesn't go out)

          In the middle of each star we put one
          half a jelly.

          Put the cookies in the preheated oven.

          Bake for 10-15 minutes
          over moderate heat.


          I made this recipe before and I was delighted, more in appearance than taste. And I decided to change what I didn't like. The cream was a mixture of butter, cocoa, core of cookies, nuts and jam. . Too many. they seemed to fall a little hard and remained a little strong.

          So this year we have simplified the recipe quite a lot: if they are peaches, they should be filled with peach jam.
          They turned out excellent, light, tasty, and the jam softened the cookies and. what can i tell you. they melt in your mouth. And beautiful, and tasty.
          What 's worse is that I tasted one today, later another - and they got a little smaller, although I wanted to have them for several days. & # 160

          & # 160- 3 eggs
          - 200g sugar & # 160
          - 200 ml of oil
          - 1 packet of baking powder (I put baking soda and ammonia with vinegar)
          - 600-700g flour

          Mix the whole eggs with the sugar and mix with a wooden spoon until they become frothy and melt the sugar. Add a little oil, baking powder, vinegar, flour. & # 160
          The dough should be bound, but soft.
          Not knowing exactly how to do it, I put piles of dough in the tray, with the teaspoon, and baked them.
          They turned out like this (irregular):

          Only peaches cannot be made from them. But, by mistake, man learns. That is, you can also make cookies from this dough, but softer, which you then glaze with chocolate. I ate them as they were.
          Returning to this recipe, I remembered and modeled the cookies as follows:
          I put piles on the table, then I shaped them into hands, one by one, in the shape of a sphere, and then I baked them this time, they came out well.

          I dug them out with the tip of a knife.
          I mixed the core with vanilla essence - you can put rum, milk - and I mixed it with peach jam. I filled and pasted the cookies with this paste.

          I colored them with carrot juice and beetroot juice and passed them through caster sugar. The juice is made easy: I passed a piece of carrot (beet) through the small grater and then squeezed - because it doesn't take too much.
          I should repeat the recipe, but I don & # 39; t know if I will succeed, as they are meticulous it took me quite a while to make them. & # 160

          Monday, December 16, 2013


          A recipe for the holiday table. Easy to make and delicious
          Participate in the challenge launched by

          -300 g flour
          -1 sachet of baking powder
          -250 g ricotta
          -180 g raisins
          -180 g butter
          -180 g of sugar
          -3 eggs
          -150 g candied fruit
          -orange juice
          -1 vanilla sachet

          Put the raisins in the orange juice and set aside for about 15 minutes (after 15 minutes strain them)
          Beat with ricotta, butter, sugar and vanilla until you get a cream. Add eggs and flour with baking powder, sifted. Incorporate raisins, candied fruit and mix well.
          Wallpaper a round tray with butter and flour in the "rain", pour the dough and put it in the oven preheated to 180 degrees for about 40 minutes. (Depends on the oven. Test it with the toothpick to make sure it is baked .)

          Video: Κουλουράκια με καρύδια και σταφίδες Yummy in 3 #202 (October 2021).