Cookies with nuts

Very aromatic, delicate biscuits that melt in your mouth. These cookies can be served for dessert or presented in a beautiful package. Cooking is very simple and fast. It takes a lot of time to soak with syrup, but it's very tasty!

Ingredients

• wheat flour (from 200-210 gr) - 200 g
• vegetable oil - 90 ml
• chicken egg - 1 pc.
• sugar - 60 g
• vanillin (package) - 1 g
• baking powder - 4 g
• nuts (I have almonds, others can be) - 20 pcs.
• egg yolk (+1 tbsp milk + 1 pinch of sugar) - 1 pc.
• salt - 1 pinch
• For syrup:
• sugar - 60 g
• water - 240 ml
• citric acid (or lemon juice)

Directions

1. Beat the egg and sugar with a mixer until "white".
2. Add vegetable oil and stir.
3. Mix flour with baking powder, vanilla and sift. Add a small pinch of salt and stir.
4. Stir the flour mixture into the liquid mixture.
5. Dust the countertop, lay out and knead the dough.
6. The dough should be smooth, slightly shiny, not crumble, gather well in a lump, plastic, a little sticky, but does not stick to your hands. The weight of my dough is 410 grams. Do not hammer the dough with excess flour. It took me 200 g of flour with a smudge.
7. Form the dough into balls weighing ~ 20 grams each, 20 pieces.
8. Roll out each 11 cm long ball on the table. Do not dust the tabletop with flour!
9. Connect, but do not pinch, the two ends at each workpiece. The docking point (inside) can be greased with protein.
10. Place the cookie cutters on a covered baking sheet. If the paper is for baking, then grease it with oil, if the silicone mat - do not grease it. Put a nut in the middle of the cookies. Bake cookies in an oven preheated to 180 C for 15 minutes.
11. The top of the finished cookie is light. Cookies after baking can be greased with whipped yolk and browned under the grill. We put the cookies in a flat mold with a smaller volume.
12. Let's make the syrup. The syrup is best prepared to taste. I made sweet and sour. You can make vanilla for the sweet tooth. Bring water in a small saucepan (preferably with a "spout") to a boil and add sugar and citric acid (or lemon juice). We taste and bring the syrup until the sugar dissolves and to a boil.
13. After boiling, remove the syrup from the heat and pour over the slightly cooled, warm cookies (just not hot, so as not to turn it into porridge!). I poured a thin stream over the top of the cookies. I walked with a ladle 5 times in a circle.
14. Then I covered the cookie cutter with a baking sheet in which I baked. The lid should not be tight and not touch the cookies, it will turn from hard to soft, tender. Look at the photo, the edges of the cookie cutter are slightly open.
15. After 4 hours, the cookies have taken on such a look. The syrup has cooled down, the baking sheet can be removed. And after 5 hours, the cookies have absorbed almost all the syrup.
16. The cookies turned out to be very tasty and soft, aromatic and tender and very beautiful! Enjoy your tea!