There are recipes that transcend mere ingredients and become woven into the fabric of memory. Meat Grinder Cookies—or Pechenye Cherez Myasorubku—is one such cherished classic from Soviet and post-Soviet kitchens. The rustic charm of these cookies lies not only in their buttery, melt-in-your-mouth crumb but also in the whimsical shapes coaxed from an ordinary meat grinder. Some households would carefully curl the extruded dough into chrysanthemum-like rosettes, while others simply dropped tiny mounds onto the baking sheet—either way, the result was a delightful, nostalgic treat that still captivates palates today.
About This Recipe
This recipe harks back to a time when resourcefulness and simplicity reigned. Using a food processor for nut butter or a manual meat grinder transforms the dough into charming, ridged spirals that bake into crisp, golden cookies. The combination of sour cream and butter yields a tender texture, while a whisper of cinnamon adds warmth. For those who appreciate the art of Catalan sponge cake or other delicate pastries, these cookies offer a similar satisfaction with far less fuss.
Ingredients
- Wheat flour – 560 g
- Unsalted butter – 180 g
- Sour cream (20% fat) – 80 g
- Large eggs – 2
- Granulated sugar – 170 g
- Baking soda – 1 teaspoon
- Ground cinnamon – ½ teaspoon
- Salt – a pinch (on the tip of a knife)
Step-by-Step Instructions
Step 1: Prepare the Dough
Sift the flour together with salt and baking soda into a large mixing bowl. Cut the cold butter into small cubes and let it sit at room temperature for 10 minutes. Rub the butter into the flour mixture with your fingertips until it resembles coarse crumbs—this aerates the dough for a light crumb. Add the sour cream and stir briefly. In a separate bowl, beat the eggs with sugar and cinnamon using an electric mixer until the sugar dissolves. For best results, consider using a planetary mixer to achieve a silky-smooth egg mixture.
Step 2: Combine and Chill
Pour the beaten egg mixture into the flour-butter crumbs and mix until a cohesive dough forms. Gather the dough into a ball, wrap it tightly in plastic film, and refrigerate for at least 1 hour (or up to overnight). Chilling firms up the butter, making the dough easier to extrude. Use a built-in refrigerator for consistent temperature control during this crucial step.
Step 3: Pass Through the Meat Grinder
Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper. Cut the chilled dough into small pieces that fit through your meat grinder. Feed each piece through the grinder fitted with a coarse or medium plate. As the dough snakes out, catch the ''vermicelli'' with your fingers and break off 3–4 cm lengths. Place these directly onto the prepared baking sheet, spacing them about 2 cm apart. For an artisanal touch, you can curl each piece into a rosette shape. A commercial countertop convection oven can provide even heat distribution for a uniform golden colour.
Step 4: Bake
Bake the cookies in the preheated oven for about 25 minutes, or until the edges turn a light golden brown. The centres should remain pale. Avoid overbaking to keep the cookies tender. Remove from the oven and let them cool completely on the baking sheet. For an even faster alternative, you can test an air fryer (reduce temperature to 170°C and check after 12 minutes).
Step 5: Cool and Serve
Allow the cookies to cool completely—they become crunchier as they cool. Dust with powdered sugar if desired, or leave them plain to enjoy the subtle cinnamon notes. Serve alongside tea, coffee, or a glass of sweet high-alcohol wine for an elegant contrast. Store in an airtight container for up to a week.
Tips for Success
For the flakiest texture, use very cold butter and handle the dough as little as possible. If the dough becomes sticky while passing through the grinder, chill it again for 15 minutes. To prevent sticking, lightly oil the meat grinder parts with an oil sprayer. For a cleaner workspace, work over a parchment-lined tray.
Variations to Try
- Citrus Twist: Add 1 teaspoon of orange zest to the dough along with the cinnamon.
- Chocolate Drizzle: After baking, dip the ends in melted dark chocolate and sprinkle with sea salt.
- Nutty Crunch: Stir 50 g of finely chopped almonds or walnuts into the dry ingredients.
- Spiced Version: Replace cinnamon with cardamom or pumpkin pie spice.
- For a refined pairing, serve these cookies with a freshly brewed cup of George Howell coffee.
Frequently Asked Questions
Can I make these cookies without a meat grinder?
Absolutely. You can chill the dough, roll it into thin logs, and cut into small pieces. Alternatively, use a wheatgrass juicer or a pasta extruder for similar rope-like shapes.
Why is my dough too sticky?
Sticky dough usually results from warm butter or overworking. Refrigerate it for 30 minutes longer. If still tacky, dust with a little extra flour.
Can I substitute the butter with margarine?
Yes, but the flavour and texture will be less rich. For best results, stick with unsalted butter.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 2 months.
What can I use instead of sour cream?
Plain Greek yogurt or full-fat buttermilk works well. Adjust the flour slightly if the dough feels too wet.
Can I bake these in a microwave pressure cooker?
While a microwave pressure cooker is excellent for steaming, it’s not suitable for baking these cookies—they need dry heat for proper browning.
Is it possible to make a gluten-free version?
Yes, substitute the wheat flour with a gluten-free all-purpose blend. Add ½ teaspoon of xanthan gum to mimic gluten’s structure.
These cookies pair beautifully with a handful of chocolate-covered raisins for an extra treat. The subtle cinnamon and buttery notes also complement a clean organic vodka for an unexpected dessert cocktail.
For a complete baking experience, ensure your undercounter ice maker can provide ice for chilling dough if needed. And if you’re new to dough preparation, a quality espresso machine might make the waiting time more pleasant.
