Mayonnaise Cookies

It always seemed to me that there are products that cannot be combined with each other in cooking. For example, mustard with apples are unlikely to be liked by anyone, so you shouldn't even try it. However, recently I learned from my mother-in-law about an interesting and simple recipe for homemade cookies with mayonnaise, which turns out to be crumbly, tender and very tasty, which is surprising in itself. Having decided to cook it, I thought that I risked spoiling the food, and how wrong I was: the cookies just "flew away" from the coffee table, and the friends who treated them to them assured that they had never eaten anything like that before. Today I decided to present that very family recipe for melting in your mouth cookies with mayonnaise, which will become a real decoration of any table, both everyday and festive

Ingredients

• Powdered sugar 200 g
• Baking powder for the dough 10 g
• Eggs 1 PC.
• Fatty mayonnaise 70 ml
• Wheat flour 550-650 g
• Butter 100 g
• Vanilla sugar 10 g
• Powdered cocoa 25 g

Directions

1. Mix the baking powder with flour, then sift it through a sieve.
2. Remove the butter from the refrigerator and cut into pieces.
3. Then we rub it on a coarse grater or just leave it to melt for half an hour.
4. We take the egg out of the refrigerator at least 20 minutes before starting the dough
5. Pour the icing sugar into a deep bowl, add the egg.
6. Using a whisk, grind these ingredients into a more or less homogeneous mass.
7. Then add vanilla sugar and butter, stir.
8. Beat the mixture at maximum speed for at least 3 minutes.
9. After about 2 minutes, pour mayonnaise into the egg-sugar mixture.
10. Without stopping whipping, add about 200 g of sifted flour.
11. Once the dough is well mixed, remove the mixer.
12. Add another 200 g of flour to the mass and manually mix it into the dough.
13. After that, gradually adding additional portions of flour, knead the smooth and soft, but keeping the shape of the dough.
14. We fold it into one large ball and place it in the freezer for half an hour.S
15. Rinse the baking sheet, wipe dry and cover with parchment paper.
16. On top of the paper, wipe abundantly with creamy margarine.
17. Knead the dough just removed from the freezer.
18. Then, pinching off a piece, we form from it a lot of identical balls with a diameter of 4-5 cm.
19. We place each ball on a baking sheet, making an indent from each other by a few centimeters.
20. Then we press them down a little to get a flat bottom.
21. We take a plastic bottle, wipe the neck and dip it in cocoa powder.
22. With the neck of the bottle we make a depression on the surface of each ball by slightly pressing and twisting gently.
23. The products prepared in this way are allowed to stand for a while at room temperature.
24. Preheat the oven to a temperature of 190-200 degrees.
25. Place the prepared baking sheet with blanks on the upper wire rack.
26. We bake for about 15 minutes, then check for readiness by fishing out one cookie per sample.
27. In case the products are damp, bake for another 5-10 minutes.
28. We immediately remove the finished cookies from the oven and let them cool down.
29. We shift it to a beautiful, not very large serving dish.