Delicious nut cookie dough. Nuts with condensed milk: recipes for a favorite delicacy from childhood

You can add nuts with condensed milk to the list of your favorite treats from childhood. The classic recipe for this treat will allow even a novice cook to prepare it quickly and easily. Neither a child nor an adult can refuse such a dessert.

This recipe option involves using a minimum amount of ingredients. To prepare sweet nuts you need to take: 3 eggs, 1 pack of quality butter, 120 g sugar, 3-4 drops of lemon juice, ¼ tsp. salt and soda, 430 g of sifted flour, 1 can of boiled condensed milk.

The whites, separated from the yolks, are sent to the refrigerator for cooling.
Beat the yolks with a mixer until smooth. During the process, add sugar to them in small portions.
The butter is melted and added to the flour.
From the last two ingredients, a thick dough is actively kneaded with your hands. Gradually the beaten yolks are added to it.
The cooled whites are mixed with salt and soda, slaked with citric acid, and then whipped until light foam in any convenient way.
All that remains is to combine all the ingredients and knead into a thick, thick dough.
Small balls are rolled out of the resulting mass, which will become blanks for future cookies.
The pieces are placed in a heated nut pan and baked until lightly golden.
Condensed milk is placed on each half of the nut and covered with the second part.

If you decide to use liquid condensed milk instead of boiled milk, then the cookies need to be refrigerated for a couple of hours so that the filling has time to thicken.

Old recipe

The most successful recipe for the dessert under discussion is considered to be the one that our grandmothers used. It includes the following ingredients: 2 chicken eggs, 180 g sugar, 230 g butter margarine, 600 g flour, 0.5 tsp. soda slaked with vinegar, a can of boiled condensed milk.

All sugar is thoroughly mixed with softened margarine.
Eggs are driven into the future dough (there is no need to separate them into yolks and whites).
Flour is poured into the mixture in minimal portions. It should turn out soft and elastic. Therefore, the indicated amount of flour can be slightly reduced or increased.
It remains to add slaked soda, and all the ingredients are mixed again.
The nuts are baked in a special form until golden.
Each two cookie halves are filled with condensed milk and carefully glued together.

To make the dough manageable, you should make sure that all the products that the old nut recipe includes are at the same room temperature.

How to cook tender nuts with condensed milk?

To make the dessert especially tender, condensed milk should be added directly to the dough (one can of uncooked product). You will also need to use: 230 g flour, 2 egg whites, 0.5 tsp. baking soda, slaked with vinegar, 140 g of sugar, a pinch of salt and vanillin.

Using a mixer or blender, beat the egg whites into a thick foam.
Sugar is gradually introduced into the resulting fluffy mass.
All that remains is to add condensed milk, soda, flour and vanillin to the dough.
Halves of nuts are baked from the resulting mass.

You can fill the finished cookies with whipped cream, jam or curd cream.

Oven recipe

For cooking you will need to use an oven. The ingredients include: 1 egg, 1 stick of butter, 560 g flour, 1 tsp. baking powder, 90 g sugar, can of condensed milk.

The egg is beaten with sugar, after which flour sifted with baking powder is gradually added to the mixture. A thick soft dough is kneaded from these ingredients.
You can bake nuts in any round or oval molds if you don’t have a special mold on hand. The dough should be distributed over them so that a void is formed in the center.
Cookies are prepared for 10-15 minutes at 180 degrees.
The cooled halves of the dessert are coated with boiled or liquid condensed milk, and then connected in pairs.

Of course, with this method of preparation, the cookies are not as smooth and beautiful as in a special form, but this does not affect the taste of the dessert at all.

Dough for nuts with condensed milk for nuts

The taste of the finished dessert will primarily depend on the dough. The housewife can choose from numerous options that differ in both the method of preparation and the set of products.

Classic dough

For the classic version, you will need to take: 550 g of flour, 270 g of butter, 90 g of sugar, a large pinch of salt and soda, 2 eggs, apple cider vinegar for slaking.

The butter is grated on a coarse grater and then left to quickly soften.
Beat eggs with sugar in any convenient way.
Soda is quenched with vinegar.
All ingredients are mixed together, and flour is added to them in small portions.

The finished dough should be fat and soft.

Hazelnut dough with mayonnaise

Interestingly, the dough for nuts can even be prepared using mayonnaise. In addition to this sauce (130 g), you need to use: a pack of butter, 3 eggs, 550 g of flour, 180 g of sugar, a pinch of baking powder.

Break the eggs into a bowl and mix with sugar (do not beat).
Then mayonnaise, softened butter and flour sifted with baking powder are added to the sweet egg mixture.
The dough should be soft and elastic.

There is no need to worry that the mayonnaise will make the mixture salty. This additive will not be felt at all in the finished cookies.

Shortbread dough

Shortbread dough makes sweet nuts especially tender and crumbly. For this dessert option you will need to use: a pack of butter, 2 eggs, 450 g flour, 170 g sugar, 0.5 tsp. slaked soda, a pinch of salt.

The softened butter is mixed with half the sugar. The second part is combined with egg yolks and salt.
The whites are whipped until foamy with slaked soda.
All three components of the dough are mixed until smooth.

You need to knead the mass until it stretches well.

Dough recipe without eggs

If there are no eggs in the house, then you can prepare a delicious treat without them. For sweet nuts you will need to take: a standard pack of creamy margarine, 170 g sugar, 450 g flour, 170 g low-fat sour cream, 0.5 tsp. baking powder.

Margarine is melted in a water bath or in the microwave, and then mixed with sugar.
To the above ingredients add sour cream and flour, sifted with baking powder.
A stiff, dense dough is kneaded.

The absence of eggs in the recipe will not degrade the taste of the finished dessert.

The nuances of preparing nuts with condensed milk

Homemade treats always turn out much tastier and more tender than store-bought ones. But in order for the culinary experiment not to turn into a failure, you need to know some tricks and nuances of preparing the dish in question.

In an electric hazelnut

The easiest way to cook cookies is in a special electric appliance.

The main thing is not to forget about the following points:

To prevent halves of nuts from burning, the device must be lubricated with vegetable or butter before the first batch (although the instructions usually indicate that this is not necessary).
When the hazel maker warms up to the desired temperature, it will give a signal, after which you can place the dough.
To make the cookies crispy but not dry, just keep the device closed for no more than 1.5-2 minutes.

An electric hazel maker allows you to simultaneously bake a batch of cookies, significantly saving the housewife’s time.

In the oven

It’s worth cooking sweet nuts with condensed milk in the oven if you don’t have a special nut nut on hand.

But even under such conditions, you need to take into account some nuances:

It is best to use special metal molds called “Walnut” for baking cookie halves in the oven. Even today they can be found on sale.
The oven should be preheated to 180-200 degrees. At this temperature, the nuts cook in just a couple of minutes. Well-baked shells easily fall out of the molds.
In general, you can use molds with any design to prepare cookies in the oven. Even stars or hearts. The main thing is that in the future it will be possible to combine them and fill them with condensed milk.

Whatever recipe and method of baking sweet nuts is chosen, it is better to use home-brewed condensed milk for the filling.

In addition, you can fill the cookie halves with cream, fruit, jam, or cottage cheese.

A children's favorite treat is nuts baked in special molds, nut bowls, filled with boiled condensed milk or any other delicious cream. They are easy and interesting to prepare. But what to do if your kitchen arsenal does not have a special form for baking nuts?

Cooking at home or how to cook nuts with condensed milk without nuts

Required ingredients for the dough:

250 grams of butter or margarine.
2 eggs.
1.2 – 1.4 cups sugar
3 cups flour
1 tsp vinegar 6%
0.5 tsp soda

Step 1. Melt the margarine or butter over low heat, adding a little salt, but do not bring to a boil.

Step 2. Beat the eggs and granulated sugar thoroughly in a separate bowl.

Step 3. Mix all ingredients with cooled butter, add soda, slaked vinegar and flour. Knead the dough thoroughly until it stops sticking to your hands. To prepare nuts with condensed milk without nuts, you need to achieve a thick, plastic consistency of the dough, such that it will be possible to form and roll into balls.

Step 4. Small balls should be baked in the oven at a temperature of 180-200 degrees until a pleasant golden color.

Step 5. Remove the inside of the cooled halves with a spoon, fill them with boiled condensed milk, optionally adding chopped walnuts, and glue them together. You can prepare these easy-to-prepare nuts with condensed milk, even if you don’t have a special form.

Recipe No. 2 or how to cook nuts with condensed milk in a nut bowl

For the test:

100 g butter or margarine
2 eggs
1/3 cup granulated sugar
100 g sour cream, can be replaced with full-fat mayonnaise
1/3 cup starch
1 teaspoon 6% vinegar
1 teaspoon baking soda
2 cups of flour

For cream:

1 can of boiled condensed milk
1 stick of butter

How to cook:

1. Thoroughly beat the eggs with granulated sugar using a whisk

2. Add starch, sour cream or mayonnaise, softened margarine or butter, soda slaked with vinegar to the egg mixture.

3. Add flour in small portions, stirring the dough each time until smooth. At the end of kneading the dough should be soft.

4. The inside of the hazel should be greased with vegetable oil; coat all the irregularities and bulges of the shape.

5. Place rolled balls in each hole, which should be three times smaller than the hole.

6. Bake the nuts by placing the pan on the burner. Look there and turn the hazel tree over. You can tell when the cookies are ready by their pleasant golden color.

Preparation of the cream: Using a mixer, beat the boiled condensed milk together with the butter. If desired, add chopped nuts, cookie crumbs, grated chocolate or cocoa powder. Using a teaspoon, fill the cookies with cream and connect the nut halves. All that remains is to sprinkle the baked goods with powdered sugar.

The store sells nut cookies, but they are as close to homemade as they are!

If you have nuts, try making homemade nut cookies with condensed milk. Very original and tasty!

Dough:

eggs – 2 pcs.;
sugar - one fourth cup;
sour cream or mayonnaise - 100 g (or half of both);
butter – 100 g (can be replaced with margarine);
flour - from 2.5 to 3 cups, depending on consistency;
baking soda – 1 teaspoon (quench with vinegar).

Cream:

400 g boiled condensed milk, also known as toffee;
100 g butter.

Nut cookie dough:

Beat eggs and sugar with a mixer, cut butter into pieces.

Add sour cream, soda to the beaten eggs, quench with vinegar. Melt the butter and add it to the dough, mix.

Add flour in three or four additions, stirring and monitoring the consistency of the dough.

It should be soft, not very steep, so that it does not stick to your hands and you can easily pinch off a piece and roll it into a ball.

A few words about the balls and nuts, these are important nuances, knowing which, you will quickly and easily master the process of baking homemade nuts!

The hazel can be regular or electric, ours is simple, you need to bake in it on a gas burner, alternately turning the hazel with one side or the other. Before planting the first batch of nuts, you need to very carefully lubricate all surfaces of the nut nut with sunflower oil: the recesses, the bulges, and even the spaces between them. Then the nuts will be easily shaken out, moreover, one greasing is enough until the end of baking!

Now about the balls. Every time we select their size at random :) If you make it larger than necessary, the dough will come out of the hazelnut, and you won’t get nuts, but something like Saturns and flying saucers; too small is also not the same... The balls should be approximately the size of half a walnut. Try it!

So, we put the balls in the recesses, close the hazelnut, and put it on the fire. The first batch will take longer to bake than subsequent batches while the hazelnut warms up.

We bake for a minute, open, look, if they are golden brown, turn them over, bake on the other side, look again.

Are you browned? Ready!

Pour the nuts onto a dish and add the second batch.

They will bake quickly, so it’s better to put this thing on the conveyor. Baking nuts is just such an exciting activity that it’s great to do with the whole family. The kids make balls, mom puts them in a nut rack, dad bakes. Be careful that the helpers do not accidentally touch the hazelnut - it is very hot!

Are you a little tired of baking nuts? Then let's have a fun break :) Cook in the kitchen carefully and carefully, because this is what happens: D

If you want to see more funny pictures, clicking on this one will open our website in a new tab with a selection of the funniest moments :) Now let's move on - we'll make nuts according to the second recipe!

Option 2 - Shortbread nuts

Later I found another recipe for dough for nuts, this time shortbread dough with yolks, which makes the cookies more crumbly and tender. Try which option you like best!

3 yolks;
200 g sugar (1 glass);
200 g butter;
3-4 tablespoons of sour cream;
1/4 teaspoon salt;
2.5-3 cups flour (325-400 g).

Grind the yolks with sugar (and use the whites for meringue or chiffon). Add butter softened at room temperature and grind (or beat) again. Add sour cream, sift the flour in parts, knead the soft dough. Bake as described above.

While the nut halves are cooling, prepare the filling.

Filling for nut cookies with boiled condensed milk:

You can just fill it with toffee, it’s easier. But the filling will be softer if you beat the toffee with butter. Cream with boiled condensed milk is the best filling for nuts!

Fill one half of the nut with cream, close the other half and place the nuts on a plate.

Sprinkle with powdered sugar. It’s beautiful, but it’s so delicious – no use for store-bought nuts! Homemade ones are a hundred times better, also because you made them together!

Not so long ago, “nuts with condensed milk” cookies were considered the best treat for a holiday or birthday. And many remember this unique taste of childhood, this amazing combination of crispy shortbread cookies and boiled condensed milk. And although there are now a myriad of all kinds of sweets on sale, nothing can compare with this rather simple and truly delicious treat. And not only tasty, but also practical: nuts can be filled with a variety of fillings, be it regular boiled milk, butter cream with condensed milk, Nutella or custard, and the dough itself is inexpensive. And every time the nuts turn out beautiful, golden, and delicious in taste. So, I’m sharing a recipe for nuts with condensed milk, the recipe has been tested several times)))

Ingredients:

(Yield: 65-70 pieces)

2 eggs
150 gr. butter
1/2 cup sugar
a pinch of salt
2.5 cups flour
1/2 tsp. soda
1/2 tsp vinegar
boiled condensed milk
walnuts (optional)

Dough for nuts

The dough for nuts with condensed milk is very simple to make; in fact, it is an ordinary shortbread cookie. So, beat the eggs with a pinch of salt.
Add half a glass of sugar (we use a 250 ml glass). With this amount of sugar, the nuts turn out slightly sweet to balance the sweetness of the condensed milk, but the amount of sugar can be increased if desired.

Grind sugar with eggs, add one glass of flour. You can immediately add half a teaspoon of baking soda, slaked with vinegar (any kind).

We heat the oil over a fire or in the microwave, there is no need to heat it, just heat it slightly, you can also just take softened butter. Add oil.

Stir with a spoon and add the rest of the flour in portions. The result should be a soft, plastic, fatty dough))).

Please note that butter varies quite a lot in quality, and depending on the amount of fat in it, the dough will take more or less flour. Therefore, there is no need to try to mix in all the flour; once the dough has reached the desired consistency, do not add more flour. The dough for nuts should not be tight.

How to cook nuts with condensed milk

We will need a hazel nut as a tool, and it doesn’t matter whether it’s a regular one (heated on a stove) or an electric one. I have an electric one, but I must assure you that the type of nut does not affect the taste and quality of nuts with condensed milk at all.

Lightly grease a regular hazelnut with oil. If the nut nut has a special coating (as in the photo), then you don’t have to grease it; the dough contains quite a lot of oil, so the nuts won’t stick.
Important!!! While the hazelnut is still cold, take a small piece of dough, put it in one recess and close the hazelnut. Why do we do this, to determine how much dough is required for one half of a nut. If there is a lot of dough - it has come out too much over the edges - then we reduce the piece. If there is not enough dough - the nut turns out to have holes - then make a larger piece of dough.
We roll balls according to the size of the prototype. Beauty is not needed here, so let's do it quickly.

Heat the hazelnut. An indicator lights up in the electric one, indicating that the hazel nut has warmed up and can be used. If you have an ordinary hazelnut, then warm it well on the fire on both sides.
Place a piece of dough in each cavity.

We close the nut holder, in this case a slight resistance is usually felt, since by tightly pressing the flaps we squeeze out the cookies in the shape of a nut, or rather halves))).
We bake nuts. Regular hazelnut - bake on one side for 1 minute, then turn over to the other side, bake for another 1 minute (baking time depends on the strength of the fire). In an electric one, everything is simpler - either we look at the instructions, or the indicator lights up that the cookies are ready))))

You can also be guided by the smell: as soon as the dough is baked, a charming aroma of the finished cookies appears, but this is for the advanced. In any case, you can always open the nut maker and see whether the cookies are baked or not. By increasing or decreasing the baking time, you can make the nuts more or less golden brown.
We bake all the nuts. It turns out to be such a mountain of halves. Here it is important to keep an eye on your family so that they don’t “steal” the cookies.

Let the halves cool. Fill the cooled halves with chilled boiled condensed milk. You can cook the boiled water yourself (in advance), or you can buy it ready-made in the store. By the way, Nutella is also great instead of dumplings; here is a recipe for homemade Nutella.

We connect the halves to make a whole nut. If desired, you can put a real nut inside the nut (a piece, the whole one does not fit). For nuts with condensed milk, you can take walnuts, almonds or hazelnuts.
We fill and connect all the halves, you get a whole mountain of very appetizing nuts. We hide our delicious nuts with boiled milk in the refrigerator for a while so that the condensed milk hardens and molds the nuts.

That's all, the favorite sweet of all children - nuts with condensed milk is ready! In principle, you can already eat))) We put on some tea and invite our family and friends to remember the unforgettable taste of childhood)))

Making boiled nuts is very simple. We buy delicious condensed milk, the one you like best. It is convenient to cook several jars at once. Place the jars in a cauldron, fill with water so that it completely covers the jars, cover with a lid and put on fire. Cook for 3 hours on low heat. Turn the jars over to the other side at least once. Then remove the jars and cool.
For nuts, boiled condensed milk should not be warm or hot. We use boiled water at room temperature, or preferably chilled.
If you want the cookies to be softer, add a tablespoon of sour cream to the dough, which will also require more flour.
Cookies “Nuts with condensed milk” are stored at room temperature, with the exception of summer heat (so that the condensed milk does not leak out).

Cookies “Nuts” with condensed milk are one of the most pleasant childhood memories. The mold with “nut shells” passed from hand to hand. Even now, after so many years, it is carefully stored and, unfortunately, only taken out of the cabinet on holidays. It’s easier to buy cookies in the store, because the choice is huge, and there are “nuts” too.

And yet, your own, homemade, cannot be compared with store-bought. It tastes much better, especially with real condensed milk. Exactly this - I do not recommend using ready-made boiled condensed milk and recommend preparing your own for the nut recipe. It’s better to spend an extra 2 hours, but cook it from whole condensed milk with sugar.

Ingredients

Wheat flour 3 cups (480 g)
Granulated sugar 0.5 cups
Oil250 g
Chicken eggs 2 pcs.
Sweetened condensed milk 1 can (480 g)
Vanilla sugar 1 sachet
Baking soda 1 pinch
Vinegar 0.5 teaspoon
Salt 1 pinch

How to cook nuts with condensed milk

Prepare all the necessary ingredients: flour, butter, condensed milk, sugar, egg, vinegar, soda and salt, vanilla sugar.
Without opening, place a can of condensed milk in a saucepan, add water so that it covers the can by 2-3 cm, and cook for 2 hours.
At the end of cooking, lower the jar into a pan of cold water and cool. You should get a dense mass of light brown color.
Separate the whites from the yolks. Add a pinch of salt to the whites and beat them into a stiff foam.
Combine butter softened at room temperature with sugar.
Grind the mass well.
Add stirred yolks.
Stir the mixture until smooth.
Add the whipped whites and mix.
Add baking soda, quenched with vinegar, vanilla sugar and sifted flour.
Knead the dough.
To bake cookies, you need to take a special “Nuts” mold and grease the bulges and indentations with vegetable or butter.
Heat the mold on a gas burner, and then place a ball of dough with a diameter of 1–1.2 cm (no more!) into the recesses.
Close the mold, press down and bake on the stove, turning from one side to the other, until the “shells” are browned.
Cool the “shells”.
Using a teaspoon, fill the halves of the “shells” of future “nuts” with boiled condensed milk and glue them together in pairs.
Serve “Nuts” cookies with condensed milk for tea, coffee or other drinks.