Button Cookie With Cinnamon


  • 4 cups of flour
  • 1 white of egg
  • 1 cup of big crushed walnuts
  • 1 packet of margarine at room temperature
  • 1 cup of sunflower oil
  • 1, 5 tea cups of powdered sugar
  • 1 package of vanilla
  • 1 package of baking powder
  • 1 teaspoonful of cinnamon

The preparation

Put flour, eggs, margarine, and vegetable oil, powdered sugar, baking powder and vanilla, cinnamon in a large container and knead them to soft consistency of dough. Add big crushed walnuts and knead again.

Put the dough in a closed container into the refrigerator for half hour. Divide them slightly smaller than walnut pieces and round them with your hand. Put them into oiled or greased aluminum foil oven tray.

Cook them into the Pre-heated oven at 175 degrees for 20 minutes. After getting them cinnamon/sugar mixture, Put the cookies into a serving plate. Enjoy your meal.

Dripping Cake


  • 4 eggs
  • 1 cup of sugar
  • 1 cup of flour
  • 4 tablespoons milk (for the dough)
  • 1 package of cocoa powder
  • 1 package of vanilla
  • 1 package of baking powder
  • 1 package of ready chocolate sauce
  • 1 package of whipped cream
  • 1 cup cold milk (for whipped cream)
  • 1.5 cups milk (on the cake after baking)

The preparation

Shake eggs and sugar with a mixer. Add flour, cocoa, baking powder and vanilla and shake again. Add milk and shake for the last time.

Pour the mixture into a square Pyrex. Bake in 180 degree oven until cooked. After cooking, the cake is allowed to cool slightly.

After cooling the cake, pour down 1.5 cups milk. After cooling well, shake whipped cream and a cup of milk and pour it down onto the cake. Keep it in the refrigerator for at least 3-4 hours.

Prepare chocolate sauce in accordance with its recipe and wait it till the time it will be used. Pour the chocolate sauce as your wish. You can pour it down onto whipped cream as a whole or pieces cut down as square little by little while serving. Decorate it as you wish.