Cookie

Cookie recipes cover small stand-alone bakes for tea time: shortbread, oatmeal, ginger, water-based eggless, gluten-free, nut, Russian vergun, Caucasian mutaki. The section gathers Soviet-era classics and modern bakes with alternative flours.

Cookie dough rests on three components: flour, fat and sugar. Shortbread uses cold butter rubbed into flour for a crumbly structure and works with minimal liquid. Oatmeal includes rolled oats as part of the base – the result is denser with a characteristic grainy texture. Sponge-style biscuits stay the lightest, with an airy structure from whipped eggs and sugar. Gluten-free variants replace wheat flour with chickpea, corn, rice or almond.

Cookies differ from pastries in serving: served on their own, without cream, filling or elaborate decoration. Light additions are fine – icing sugar dust, chocolate chips in the dough, nuts and dried fruit inside, thin glaze. Storage in an airtight jar runs 5–14 days depending on composition – the drier the cookie, the longer the shelf life.

Types of cookies featured

• Shortbread – classic butter, with nuts, with jam, chocolate-shortbread;
• Oatmeal – butter or oil based, with raisins and cinnamon, dietetic;
• Ginger – gingerbread, holiday with icing, with cinnamon and clove;
• Eggless and dairy-free – vergun on sparkling water, lenten variants;
• Gluten-free – chickpea, corn, almond, with flaxseed;
• Nut and Caucasian – condensed milk 'oreshki', Baku mutaki, kozinaki.

Most recipes take 30–50 minutes total. Every recipe on recepty.mobi includes exact proportions, oven temperatures and step-by-step photography.