Ingredients

Title Value
1. Flour 3.5 Art.
2. Butter 100 gram
3. Sugar 1 Art.
4. Kefir 70 Ml
5. Slaked soda 1 Tsp
6. Salt 1/10 Tsp
7. Vanilla 1 gram
8. Cherry 1 handfuls
9. Raisins 1 handfuls
10. Chicken egg 2 PC.

Cooking

1 . Stage

I should mention right away: the glass is 250 ml. Turn on the oven in advance - it should be well heated. Whisk the room temperature eggs with the sugar and vanilla into a rich white foam until the sugar granules dissolve. While beating, add soft butter. The butter may split while beating, don't worry - it won't affect the taste of the cookies. Whisk everything well and add the kefir. Stir with a spoon.

1. Stage. I should mention right away: the glass is 250 ml. Turn on the oven in advance - it should be well heated. Whisk the room temperature eggs with the sugar and vanilla into a rich white foam until the sugar granules dissolve. While beating, add soft butter. The butter may split while beating, don't worry - it won't affect the taste of the cookies. Whisk everything well and add the kefir. Stir with a spoon.

2 . Stage

Then add the carbonated soda, a pinch of salt - stir well. Add dried cherries and raisins.

1. Stage. Then add the carbonated soda, a pinch of salt - stir well. Add dried cherries and raisins.

3 . Stage

I used cherries and raisins in a solution of brandy and red wine. If you have very dry raisins and cherries, pour water over them beforehand. And before putting them in the dough, put them on a paper towel to get rid of excess moisture.

1. Stage. I used cherries and raisins in a solution of brandy and red wine. If you have very dry raisins and cherries, pour water over them beforehand. And before putting them in the dough, put them on a paper towel to get rid of excess moisture.

4 . Stage

Then add the sifted flour and quickly knead the dough.

1. Stage. Then add the sifted flour and quickly knead the dough.

5 . Stage

Depending on the size of the eggs, you may need a little more flour than indicated in the recipe. But the dough should be very soft and pleasant to the touch, almost not sticky to the hands.

1. Stage. Depending on the size of the eggs, you may need a little more flour than indicated in the recipe. But the dough should be very soft and pleasant to the touch, almost not sticky to the hands.

6 . Stage

Divide the dough into two parts, roll into a sausage. Tear off pieces of dough a little bigger than a walnut and roll them into a ball.

1. Stage. Divide the dough into two parts, roll into a sausage. Tear off pieces of dough a little bigger than a walnut and roll them into a ball.

7 . Stage

The cookies can be sprinkled with a cinnamon-sugar mixture, placed on a silicone mat or baking paper on a baking sheet, and baked in a well-heated oven at 200 degrees F. C for about 15 minutes. Refer to your oven. Check readiness with a wooden toothpick, if it is dry then the cookies are ready. Cookies are not very crispy. If you make the cookies very small, they will cook faster. The finished cookies should turn out soft - don't over bake them!!! (My cookies were cooked for 17 minutes).

1. Stage. The cookies can be sprinkled with a cinnamon-sugar mixture, placed on a silicone mat or baking paper on a baking sheet, and baked in a well-heated oven at 200 degrees F. C for about 15 minutes. Refer to your oven. Check readiness with a wooden toothpick, if it is dry then the cookies are ready. Cookies are not very crispy. If you make the cookies very small, they will cook faster. The finished cookies should turn out soft - don't over bake them!!! (My cookies were cooked for 17 minutes).

8 . Stage

The cookies are very soft and delicious. Completely cooled!!! cookies I put in a bag- and they stay very soft and delicious for several days. Bon appetit!!!

1. Stage. The cookies are very soft and delicious. Completely cooled!!! cookies I put in a bag- and they stay very soft and delicious for several days. Bon appetit!!!