Cookies made from shortcrust pastry, which are made through a meat grinder, are simple and even children can do! Try one of our recipes.

  • Wheat flour - 3 cups.
  • Chicken egg (2 large or 3 small) - 3 pcs.
  • Butter (you can use margarine) - 250 g
  • Sugar - 1 cup.
  • Soda - ½ tsp.
  • Vanillin - ½ tsp.

Beat eggs with sugar until white.

Add softened butter or margarine, soda, vanillin, mix.

Add flour and knead into a very stiff dough.

Pass the finished dough through a meat grinder, place the flagella coming out of the grill in small piles in the form of cookies on a baking sheet, lightly greased with oil.

Bake in the oven for about 15 minutes at 180 degrees. The finished cookies can be sprinkled with powdered sugar.

Recipe 2: homemade cookies through a meat grinder (step by step)

A fragrant, crumbly, home-made dessert, baked in the oven in almost a matter of minutes, was once the most popular on the table long ago. The reason for this is not only the economical composition of the shortcrust pastry products from which the cookies are made, but also the immediate speed of their preparation. You don’t need to roll out anything, you don’t need to find molds either - just take a regular meat grinder and pass the dough through it. We form the resulting flagella into cookies, and then put them in the oven - it’s that simple. But even this “simple” thing you need to learn how to cook, and for this you have us with our recipe for shortbread cookies through a meat grinder.

  • 3 yolks;
  • 1 cup of sugar;
  • 1 teaspoon vanilla sugar;
  • A pinch of baking powder;
  • 1 cup flour or a little more;
  • 100 grams of butter;
  • A pinch of salt;
  • Powdered sugar for serving.

Pour granulated sugar into a mixing bowl to mix it with the egg yolks.

Carefully separate the yolks from the whites and add to the sugar.

It also wouldn't hurt to add some baking powder, but just a little. If you have baking soda, you can use it only after extinguishing it with vinegar or boiling water. Using a whisk, thoroughly stir the sugar-egg mixture until white.

We use softened butter. We cut the briquette into plates, and then into bars or cubes. Add to the liquid mixture and mix everything thoroughly again.

Small lumps of butter are allowed, but only very small ones.

We complete the preparation of shortcrust pastry for cookies through a meat grinder by adding flour with a pinch of salt. First, pour out the glass and start kneading the dough. If it turns out that there is not enough flour, then add a little more, and so on until the dough begins to stick to your hands. Important! Add flour gradually so as not to over-mix. Dough that is too crumbly will be difficult to transform into dough pieces and remove from the baking sheet after baking, because it will simply crumble and that’s it.

Ideal shortbread dough is perfectly formed into figures, has a loose texture, but does not crumble into crumbs.

The resulting dough ball does not require proofing and resting, but on the contrary, it must be put to work immediately before fat begins to separate. We cut it into pieces and start passing it through a meat grinder. We form cookie blanks using our hands and a knife. As the flagella of the dough grow on the palm of your hand, which needs to be placed under the holes of the meat grinder, we determine the size of the future cookie arbitrarily.

Cover a baking tray with baking paper and place the resulting octopuses on it.

Bake in the oven at 220° for no more than 15-20 minutes. True, the oven must be preheated well. Shortbread cookies from a meat grinder have a characteristic vanilla aroma, a creamy tint and are easily removed from the baking sheet (you just need to pry them lightly with a spatula).

Place the cookies on a plate, sprinkle with powdered sugar (optional) and serve with tea or milk. Leftover cookies store well in parchment or a paper bag for up to a week.

Recipe 3, step by step: shortbread cookies through a meat grinder

  • Sugar 75 g
  • Premium wheat flour 220 g
  • Chicken egg 1 piece
  • Salt 1 pinch
  • Soda ¼ tsp
  • Margarine 75 g

Let's prepare the ingredients for our cookies. Take out the margarine in advance; it should become soft.

Place margarine in a bowl, add sugar and grind until white.

Then add the egg and mix again.

Sift the flour, add the soda slaked with vinegar.

The dough should be stiff, add flour if necessary... Place the dough in a bag or wrap it in film and put it in the freezer for 15-20 minutes.

Then tear off pieces of dough and pass them through a meat grinder. Place on a baking sheet to form cookies. Bake at 190 degrees for 15 minutes until golden brown.

Recipe 4, ancient: cookies through a meat grinder (step-by-step photos)

  • wheat flour - 4.5 tbsp; (highest grade, naturally)
  • mayonnaise - 230 gr.; (preferably without mustard, but homemade is also possible)
  • granulated sugar - 1 tbsp;
  • margarine or butter - 200 gr.;
  • baking soda - ½ tsp.

Prepare a dry container for mixing ingredients. In the beginning, we will almost completely repeat the process of preparing shortcrust pastry.

Grate butter or margarine on a coarse grater, in my case butter.

Add wheat flour and granulated sugar to the butter.

Quench baking soda with a teaspoon of vinegar. Grind all ingredients with your hands until smooth.

Here, in fact, are all the ingredients for shortbread cookies through a meat grinder. All that remains is to knead the shortbread dough.

I knead the dough for these cookies with my hands, it seems to me that this is how it tastes better.

In the end, I kneaded the dough for literally 5-7 minutes.

The cookie dough is ready through a meat grinder and this is what it should look like.

Prepare a meat grinder, I have an electric one, I live in the 21st century, I keep pace with the times, stumbling.
But it is precisely for these cookies that a manual meat grinder from the past is needed. It is difficult to regulate the size of cookies in an electric meat grinder due to its high speed.

Prepare a baking tray. There is no need to lubricate it with fat; shortbread dough does not stick to the surface due to the fat included in its composition in sufficient quantities.

This is what raw shortbread cookies look like through a meat grinder.

The cookies will increase in volume during baking, so they must be placed at some distance from each other.

Heat the oven to 180 degrees. Bake cookies at the set temperature until golden brown.

The most delicious and crumbly shortbread cookies are ready through a meat grinder!

Recipe 5, simple: chrysanthemum cookies through a meat grinder

Chrysanthemum cookies through a meat grinder are one of the simplest and fastest dishes! You will be pleased not only with the result, but also with the process itself. To get a dessert in the form of flowers, you don’t need special attachments or equipment, just a meat grinder. Even a child can handle the preparation, and the baked goods will turn out tender and aromatic.

  • flour – 400 gr.;
  • kefir – 150 ml;
  • margarine - 100 gr.;
  • egg – 1 pc.;
  • sugar – 150 gr.;
  • baking powder (or soda slaked with vinegar) – 1 tsp;
  • powdered sugar for sprinkling.

Let's place the necessary products on the table. Butter is not present among the ingredients, but it can be added to make the dessert less dry. 70 grams will be enough.

Now mix the ingredients for chrysanthemum cookies (recipe with photos step by step). First, beat the egg with sugar, then add kefir and melted margarine. It is recommended to bring kefir to room temperature, that is, to heat it up if it is just from the refrigerator, and, on the contrary, to cool liquid margarine a little.

Gradually add flour and baking powder, stir thoroughly. Our goal is to obtain a homogeneous shortcrust pastry. Ideally, it should be soft, elastic, and not stick to your hands.

It's time to install an electric or regular meat grinder: the main thing here is the grate itself with holes (preferably medium-sized), and the knife can be removed. Tearing off small pieces, you need to put them in the hole and scroll. At the exit, a kind of long “vermicelli” will appear, which must be supported by hand and cut off at certain intervals. The cut edge is gently pressed with your fingers. This is how you get sweets in the form of flower buds, but in general the shape can be any - just round, like a heart, a rose, etc.

Place chrysanthemum cookies from childhood ((or cookies through a meat grinder) onto a baking sheet. Don’t forget to grease them with butter (sunflower) or place parchment on the bottom. The top of the baked goods can also be greased with a small amount of butter (butter or sunflower) or, as an alternative, egg yolk, to give a rich color.

The baked goods are placed in a preheated oven and cooked at 180-200 degrees. And after 15-20 minutes it is ready. This can be easily determined by the browned edges of the cookies. You can also pierce them with a toothpick: there should be no raw dough left on it.

Take out and cool, then sprinkle with powder.

Chrysanthemum shortbread through a meat grinder goes perfectly with condensed milk or jam. It can be eaten not only with tea or milk, but also with kefir and jelly. Bon appetit!

Recipe 6: margarine cookies from childhood through a meat grinder

Tender and crumbly cookies, prepared using a meat grinder, are familiar to us from childhood and were created, perhaps, back in Soviet times. Cookies according to this recipe can significantly save time on preparing dessert. It is not necessary to purchase special attachments for a meat grinder - just replace the blade on it with a grate with medium-sized holes.

Even a person who has taken up culinary utensils for the first time can cope with this baking. Regardless of your experience in cooking, the baked goods will turn out delicious and tender.

The huge advantage of such a dessert is not so much that it looks very impressive and appetizing, but its short preparation time. The recipe itself provides the finished liver with a crumbly structure.

Cookies can vary in shape. You can leave its original shape, slightly rounding the edges; you can actually form a small chrysanthemum out of the dough by twisting one edge. You can make a rose: a bunch of dough is flattened on both sides and carefully straightened out from the inside.

  • 4 cups flour,
  • 250 grams of mayonnaise,
  • 250 grams of margarine,
  • egg,
  • a quarter teaspoon of soda,
  • three quarters of a glass of sugar,
  • vinegar.

Add mayonnaise and soda slaked with vinegar to the bowl and break an egg. Carefully add sugar and mix everything until smooth.

Then flour is gradually added. Its quantity largely depends on the consistency of the dough - it should be soft, thick and more like plasticine.

The margarine is placed in a bowl and carefully disassembled.

It is divided into several parts - this makes it more convenient to work.

The baking sheet is covered with a sheet of paper, a meat grinder is installed, through which the first part of the dough is passed.

Use a knife to separate every three to four centimeters of dough coming out of the meat grinder. The resulting pieces are laid out on a baking sheet.

As soon as the dough runs out (or the baking sheet is filled), the cookies are sent to the oven, preheated to 180 degrees, for 15-20 minutes.

The finished cookies are sprinkled with powdered sugar and served to the table.

Recipe 7: how to make cookies at home using a meat grinder

The cookies turn out fragrant, soft, crumbly and tender. We will look at a recipe for making chrysanthemum cookies, which has been tested for more than one generation. These are sour cream cookies, the recipe is simple and accessible. The creative idea of ​​the creator of this recipe is interesting - rolling the dough through a meat grinder. This exciting process can be entrusted to children, who will be happy to do useful work. You can decorate cookies in different ways: use raisins or nuts, sprinkle with powdered sugar, add cocoa or poppy seeds to the dough.

  • Wheat flour 3 cup.
  • Sugar 1 glass.
  • Sour cream 2 tbsp.
  • Eggs 2 pcs.
  • Butter or margarine 250 gr.
  • Starch 2 tbsp.
  • Soda 0.5 tsp.
  • Vinegar 1 tbsp.
  • Vanillin 5 gr.

Wonderful, homemade, tender, crumbly cookies. It is mayonnaise that gives it friability, and thanks to the meat grinder it turns out to be such an interesting shape. This recipe has been passed down in our family from generation to generation. My mother baked these cookies, then I baked them, and now my daughter makes them. In the notebook where old recipes are written down, it is called “Mom’s Cookies.” The recipe is simple, uncomplicated, but every time I take the cookies out of the oven and put them in my palm, I remember the warmth of my mother’s hands and my joyful, happy childhood, not overshadowed by troubles, devastation and war.

Butter

Granulated sugar

Vanilla sugar

Chicken egg

Lemon juice

Baking soda

Potato starch

Wheat flour

    In order to bake such cookies you need to take: butter, mayonnaise, sugar, vanilla sugar, eggs, starch, flour, soda, lemon.

    Place soft butter in a bowl.

    Add sugar and vanilla sugar to the butter.

    Beat the butter with sugar and vanilla sugar with a mixer or mix thoroughly with a spoon.

    Add two raw eggs to the butter and sugar.

    Beat the whole mass again with a mixer.

    Add mayonnaise.

    Add baking soda, quenched with lemon juice. You will need one level teaspoon of soda. Mix.

    Add starch to butter, sugar, eggs and soda. Mix.

    Lastly, add the flour. And mix the dough well.

    You should get a soft, elastic dough that does not stick to your hands at all. Since flour varies in the amount of gluten, look at the consistency of the dough. If it sticks to your hands, add more, but you shouldn’t “clog” it with flour. Refrigerate the dough for at least 30 minutes.

    Now let's start making cookies. Line a baking tray with baking paper. Cut off a piece of dough and pass it through a meat grinder. Adjust the size of the cookies to your liking. Mine is 5-6 centimeters long. That is, turn the handle of the meat grinder and cut off 5-6 centimeters from the resulting dough. It is more convenient to work with a regular meat grinder rather than an electric one. Then place the cookies on a baking sheet. These semi-finished products can then be given any shape. You can also sprinkle with cinnamon, poppy seeds, ground nuts, or not sprinkle with anything at all. I deliberately did not indicate this in the ingredients, since additives are a matter of taste.

    Place the baking sheet in the oven, preheated to 175-180 degrees C, and bake for 20-25 minutes until done. Once the bottom of the cookies are browned, they're done.

    From the specified amount of products you get quite a lot of cookies.

    Cookies with mayonnaise through a meat grinder are ready. Soft, crumbly, tender, aromatic and tasty, it goes perfectly with tea, coffee, milk and cocoa. Bon appetit!

Chrysanthemum cookies were often prepared through a meat grinder by mothers and grandmothers in Soviet times. A delicious dish was made from just a few available ingredients, which could always be bought at a store near your home. To bake a dessert in a modern kitchen, you only need an hour of free time. Even small children can be involved in the cooking process; they will enjoy the interesting way of working with shortcrust pastry.

Chrysanthemum cookies go well with warm milk or cocoa

About the dish

Shortbread cookies appeared a long time ago, around the time when different types of bread began to appear. The dessert is called chrysanthemum because its shape resembles the petals of the flower of the same name. Homemade baking is significantly different from industrial baking. It uses only high-quality ingredients, and there are no additional flavors or other additives. The calorie content of homemade shortbread cookies is quite high; one serving (2-3 pieces) contains about 200 kcal.

Chrysanthemum cookie dough - shortbread. The composition must contain a sufficient amount of butter or margarine, only then the finished products will turn out crumbly and tasty. Homemade shortcrust pastry will taste better if you use fresh farm products. Bake cookies quickly enough, you need about 20 minutes at a temperature of 200 degrees. If there is no conventional oven, it is better to bake the products for 10-15 minutes in the “bottom” mode and brown until golden brown in the “top” position.

Below is a simple and tasty recipe for preparing chrysanthemum cookies with mayonnaise through a meat grinder.

In the distant times of the USSR, our mothers and grandmothers did not know how harmful mayonnaise was, but they could quickly bake delicious mayonnaise cookies. This pastry has long been a hit among home baked goods.

This is not surprising, because butter (margarine) together with mayonnaise gives the finished baked goods a delicate, melting and at the same time crumbly consistency. Therefore, even knowing the terrible word “cholesterol,” you can sometimes treat yourself to delicious pastries from childhood. In moderation, such a dessert will not harm the body, and it will be easier to eliminate excess calories in a good mood.

These cookies are a great snack or dessert to eat with a cup of coffee or tea.

For melt-in-your-mouth shortbread cookies with mayonnaise, you will need to take products in the following proportions:

  • 200 g of Provencal mayonnaise;
  • 200 g butter;
  • 1 egg;
  • 180 g sugar;
  • 10 g vanilla sugar;
  • 3 g salt;
  • 5 g baking powder;
  • 455 g flour.

Recipe step by step:

  1. Using a mixer at medium speed, mix the softened butter with the mayonnaise. Without reducing the speed of the whisks, add the egg, both types of sugar and salt into the bowl with butter and mayonnaise.
  2. Add flour pre-sifted with baking powder to the liquid base and knead into a smooth dough. Transfer it to a pastry bag or syringe with a shaped nozzle.
  3. Place small cookies on a baking sheet greased with a small amount of melted butter. Bake at 200 degrees for 15-20 minutes.

Recipe “Through a meat grinder”

The list of products from which cookies can be prepared through a meat grinder will be as follows:

  • 1 egg;
  • 200 g sugar;
  • 20 g mayonnaise;
  • 100 g butter;
  • 5 g baking powder;
  • 20 g starch;
  • 320 g flour.

Baking process:

  1. Measure out the required amount and sift together the flour, starch and baking powder. Mix these ingredients well.
  2. Grind the butter with a creamy consistency together with sugar, then beat in the egg and add mayonnaise. Grind until the mixture becomes homogeneous.
  3. Combine liquid and bulk ingredients, knead into a smooth dough that does not stick to your hands. Roll it into a sausage, wrap it in cling film and put it in the freezer for two hours.
  4. Form cookies from well-chilled dough by twisting the sausage through a meat grinder and cutting off the resulting noodles after 6-7 cm.
  5. Place the formed pieces on a baking sheet lined with parchment and bake at 210 degrees for 7 to 10 minutes. A golden color will be a sign that the baked goods are ready.

Cookies with mayonnaise and margarine


Both children and adults will love these cookies.

To prepare delicious cookies using margarine and mayonnaise as a basis, you will need:

  • 100 g mayonnaise;
  • 100 g margarine;
  • 2 eggs;
  • 180 g sugar;
  • 5 g soda;
  • 390 g flour;
  • 50 g jam;
  • 50 g powdered sugar;
  • 10 ml milk;
  • 50 g crushed roasted peanuts.

Cooking method:

  1. Mix fairly soft, but not liquid margarine with mayonnaise. Beat eggs with sugar until all grains are completely dissolved, mix with mayonnaise and butter.
  2. Combine flour and soda with the oil base, mix thoroughly to form a soft dough that does not stick to your hands.
  3. Roll out the dough into a flat cake 2-3 mm thick. Use special cutters or a glass to cut out the molds, place them on a baking sheet and bake at 180 degrees. This will take no more than a quarter of an hour.
  4. Glue the finished cookies together in pairs with jam, and dip the surface in icing (made from milk and powder) and peanuts.

Shortbread that melts in your mouth

Another version of shortbread, which literally melts on the tongue, is prepared from:

  • 70 g mayonnaise;
  • 70 g butter;
  • 180 g white crystalline sugar;
  • 1 egg;
  • 5 g baking powder;
  • 340 g flour.

How to bake:

  1. Taking a mixer in your hands, turn the mayonnaise and softened butter into a homogeneous creamy mass. Then add sugar and continue beating until the mixture becomes smooth.
  2. Also, using a mixer, mix in a raw chicken egg. Lastly, mix in flour and baking powder in small portions. You should get a fairly plastic mass.
  3. Cookies can be piped onto a prepared baking sheet using a pastry syringe (through a bag with a nozzle) or placed with a teaspoon dipped in cold water. Bake for 10 minutes at 240 degrees.

In order for mayonnaise cookies to bake well and not burn on top, they need to be set in the oven to the last or penultimate level.

No eggs

Since mayonnaise is a product made from chicken eggs and vegetable oil, when using it to knead dough, it is not at all necessary to add eggs to the dough.


The mayonnaise is not noticeable at all in the finished cookies.

In this case, the ratio of products will be as follows:

  • 180 g butter;
  • 180 g mayonnaise;
  • 180 g sugar;
  • 10 g vanilla sugar;
  • 5 g baking powder;
  • 400 g flour.

Sequencing:

  1. All dough products must be refrigerated. First, cut the butter into small cubes and place it in a blender bowl, pour the recipe amount of sugar into it and blend everything until smooth.
  2. Add vanilla sugar and cold mayonnaise to the sweet buttery mass. Mix again with a blender. At the end, baking powder and flour are added, continuing to knead the dough with a blender.
  3. Place the finished dough in cling film in the freezer for 20 minutes. Form and bake shortbread cookies from the cold dough. Ready baked goods can be sprinkled with powdered sugar.

The recipe for these cookies is a vivid example of Soviet recipes, when, in conditions of total shortage, something was mixed with something else and something came out! It is quite possible that in your tattered notebook with family recipes, cookies with mayonnaise were lost somewhere between “ Alenka in a diaper" and salad " Mimosa».

Of course, in the original recipe, it is not butter that goes into the dough, but margarine, and the amount of products is measured not in grams, but in jars and glasses. Instead of boring baking powder, soda is used, which must be quenched in vinegar. As a child, this was my favorite moment in the whole process. Call the children, and at the same time explain to them some basics of chemical reactions.

For those who want complete authenticity and who have a faceted Mukhina glass in their kitchen, I present the quantity of products as in the original. If you don't have a glass, weigh it in grams. Well, it’s up to you to decide - butter or margarine.

For 50 pieces

What do you need:

  • 250 g mayonnaise
  • 200 g butter or margarine
  • 230 g (1 cup) sugar
  • 600 g (4 cups) flour
  • 1 sachet vanilla sugar (8 g)
  • 2 eggs
  • 1/4 tsp. soda
  • lemon juice or vinegar
  • a pinch of salt

What to do:
Preheat the oven to 200°C. Line a baking tray with baking paper.
Beat the eggs lightly. Add mayonnaise and mix. Oil ( or margarine) grate and mix with eggs. Add sugar, vanilla sugar and salt, mix with a mixer. There is no need to worry about the homogeneity of the mass - the grated butter will diligently prevent this.

Measure out the baking soda, put it in a tablespoon and add a few drops of lemon juice or vinegar. The baking soda will begin to foam. Using the tip of a knife, stir the baking soda to make sure all of it has reacted with the acid. Add baking soda to the butter-egg mixture and mix well. Continuing to beat the mixture with a mixer at low speed, gradually sift the flour. You will get a fairly stiff dough.

Pass the dough in portions through a meat grinder to form cookies. Dough that you are not currently working with is best kept in the refrigerator. We form the cookies as follows: slowly turn the dough in a meat grinder; when the length of the turned dough is approximately 5-6 cm, separate it and place it on a baking sheet. Then separate the other half of the dough and also place it on a baking sheet, at a distance of 1.5-2 cm from each other. Roll the entire dough in the same way. Try to keep the cookies thin enough. Otherwise, it may remain soft in the middle and have a distinct mayonnaise flavor.

If suddenly you don’t have a meat grinder, roll out the dough into a layer about 4-5 mm thick and cut out the cookies with cookie cutters. The option is no less tasty, but less nostalgic.

Place the baking sheet with cookies in a preheated oven and bake in the upper part for 18-20 minutes.

Illustrations: Elena Ilyina

Elena Ilyina:
“In my family, the head of baking was my grandmother - she knew how to bake pies “like in the village”: a huge number of pies and cheesecakes with different fillings from a huge amount of dough. Mom rarely baked and it was a Soviet classic: Honey cake, nuts with boiled condensed milk, cookies with mayonnaise, tubes of marmalade. Experiments with Bird's milk, as I remember now, were unsuccessful.

In my opinion, baking is pure pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar - from yellow to white, from the transformation of thin, inconspicuous whites into white glossy peaks, from the secret life of dough, full rustles and sounds, from the warm smell of yeast dough, which is so pleasant to return to its place and watch how it stubbornly gets back out...

When I need to organize my thoughts and ideas, I bake cookies that are cut out with cookie cutters. When I can’t cope with yet another technical device, I take out the waffle iron - it always obeys me. When I need to calm down internally, I bake cupcakes. Get in the mood for the holiday - cakes. It’s a kind of baking therapy.”

Recipes by Elena Ilyina:

Cake with lingonberries

Let's join forces and conjure winter - in the silence of Sunday morning we'll bake a spicy cupcake with lingonberries. This cake is very light because the batter is doubled. ...