- unsalted butter at room temperature - 1 glass
- brown sugar - 1 cup
- sugar - 1/2 cup
- eggs - 2 pieces
- vanilla extract - 1 teaspoon
- flour - 2 Cups
- cinnamon - 1 teaspoon
- soda - 1 teaspoon
- salt - 1/2 teaspoonfuls
- oat flakes - 3 Cups
- unsalted butter at room temperature - 6 st. spoons (filling)
- sugar - 1 / 2-1 Glass (filling)
- sugar - 3/4 teaspoons (filling)
- salt - 1 Pinch (stuffing)
- zefirnaya filling - 1 1/4 Cups (filling)
1. Preheat the oven to 175 degrees. Fill the baking tray with a silicone rug or parchment paper. In a large mixing bowl, beat the butter for about 30 seconds, then add the sugar and whip. Add eggs and vanilla extract, beat thoroughly. In a medium bowl, mix the flour, cinnamon, soda and salt. Add the flour into the cream mixture in two or three sets, stir. Mix with oat flakes until they are evenly distributed throughout the dough. 2. For large cookies, put 2 tablespoons of dough on the baking sheet at a distance of 5 cm from each other. For a small cookie, use 1 tablespoon of dough. Bake for 10-12 minutes, until golden brown. Allow to cool on the baking sheet for 2 minutes, then allow to cool completely on the counter. 3. Make the stuffing. In a bowl, whip the butter and sugar together. Stir with vanilla and a pinch of salt. Add the marshmallow filling and whisk to an airy consistency. Cover and refrigerate for 30 minutes. If the filling is too soft or liquid, add more sugar. Lubricate 1-2 tablespoons of filling biscuits and cover the top with the remaining halves to make a sandwich.
Servings: 8-10