Cookies from brine

Description

Perfectly pairs with tea and coffee. You won't taste or smell the brine at all—it only adds texture, making the cookies crumbly and very delicious. You can use brine from cucumbers or tomatoes, depending on what you have available. Be sure to strain it to remove any spices or bits of preservation. Serve with tea or coffee.

Instructions

1. 1

   Step 1

   Mix the eggs and sugar in a mixer bowl, then beat until fluffy.

2. 2

   Step 2

   Add sour cream and vanilla sugar to the bowl, mix, then add softened margarine and mix again.

3. 3

   Step 3

   Strain the brine through a sieve or cheesecloth, then alternately add part of the flour, part of the brine, then again flour and brine.

4. 4

   Step 4

   Knead the dough by hand or with a mixer, cover it with plastic wrap, and refrigerate for 1 hour.

5. 5

   Step 5

   After an hour, take out the dough and divide it into small pieces.

6. 6

   Step 6

   Form a small ball from each piece, dip one side in sugar, slightly flatten it, and transfer to a baking sheet.

7. 7

   Step 7

   Bake the cookies in a preheated oven at 180-190 degrees for 30-35 minutes.