- brown sugar - 1 cup
- softened butter - 1/2 cup
- culinary fat - 1/4 cup
- eggs - 2 pieces
- salt - 1/2 teaspoonfuls
- ground cinnamon - 1 teaspoon
- baking powder - 1 teaspoon
- boiling water - 3 items. spoons
- soda - 1 teaspoon
- flour - 2 1/2 cups
- instant oat flakes - 2 cups
- zephyr cream (marshmallow) - To taste (1 version of the filling)
- flour - 5 Art. spoon (2 version of the filling)
- milk - 1 cup (2 version of the filling)
- vanilla extract - 1 teaspoon (2 version of the filling)
- butter - 1 cup (2 version of the filling)
- sugar - 1 cup (2 version of the filling)
1. Preheat the oven to 175 degrees. Beat brown sugar, butter and cooking oil. 2. Add eggs and whip. Add salt, cinnamon, baking powder and beat. Mix the soda and boiling water, then add to a bowl and beat. 3. Add flour, oat flakes and whisk. 4. Put a dough in the form of balls on a baking sheet with a rounded spoon. Bake for 10 minutes. 5. Take the finished cookies from the oven and allow to cool down on the counter. 6. For the 1st version of the filling: grease with marshmallow cream half of the cookies and press on top of the remaining halves. Serve immediately or freeze. 7. For the 2nd version of the filling: in a small saucepan stir the flour in milk and heat, stirring constantly until the mixture becomes very thick. Remove from heat and allow to cool to room temperature. Stir with vanilla extract. Beat butter and sugar together until creamy consistency. Then add the completely chilled milk mixture and whip until smooth until the mixture looks like whipped cream. 8. Put a small amount of milk cream on half of the pastry and squeeze the remaining half of the pastry on top.
Servings: 18-19