Milk biscuits from childhood
10 servings
40 minutes
Milk cookies are a sweet memory of childhood, a fragrant symbol of comfort and home warmth. This recipe, rooted in Soviet cuisine when cookies were sold in school cafeterias, embodies simplicity and genuine sweetness. The tender dough enriched with milk and butter offers softness, while the vanilla aroma adds a touch of sweet nostalgia. Crispy on the edges but soft inside, the cookies pair perfectly with hot tea or milk, making every morning or evening especially cozy. These simple yet heartfelt treats are an ideal way to return to carefree times when happiness was found in fresh baked goods and the warmth of home.
1
Beat softened butter with sugar, add egg, milk, and baking powder (vanilla sugar can be added to taste). Add flour and quickly knead a soft dough.
- Margarine: 100 g
- Sugar: 200 g
- Chicken egg: 1 piece
- Milk: 80 ml
- Baking powder: 10 g
- Vanillin: 0 g
- Wheat flour: 400 g
2
Roll out a sheet 6-7 mm thick. Use a cupcake mold to cut out circles.
3
Place the formed cookies on a baking sheet and bake in a preheated oven at 180–200 degrees for 15 minutes. The cookies will brown slightly on top, indicating they are ready. The main thing is not to overbake, or they will become hard.