So, mix in bowl number 1, all the dry ingredients: sifted flour with baking soda, ground oatmeal, sugar, salt, cinnamon, vanilla and cardamom. Without the cardamom, at least, can do, but the cinnamon and vanilla should be required.

In bowl No. 2 melt the butter with the honey, let cool slightly, add sour cream, brandy and eggs. Instead of brandy you can use any flavored liqueur.

The contents of the bowl No. 1 is sent to bowl # 2 and knead the dough. Leave the dough for 10 minutes to swell rolled oats, only then it becomes clear consistency. The whole point is that "ground oatmeal" is a product always different. For grinding you can use a meat grinder, a blender, a coffee grinder; coffee grinder-blender can work 3, 5 or 10 seconds. Accordingly, the flakes can become either almost into flour, or to remain pieces, and, consequently, moisture-absorbing ability different. The finished dough should be very soft, moist but not stick to hands. If after swelling cereal dough is too dry, just add milk, I usually have to add 1-2 tbsp of milk. If the dough is left watery, add a spoon or two of ground cereals.

Cookies formed in the form of a small, thick tortillas, they are in the oven much larger, so large do not do, but always plump, not withered on crackers. From this amount of ingredients is 2 turns of the pan of cookies. Bake at 190 degrees until Golden color. Let it cool down completely and put in a sealed flask for at least 5 hours. What's the secret, don't know, freshly baked cookies, not just no, it's not even good! But after 5 hours (this is the exact time was checked every half hour) ends with a mysterious physical-chemical process: a cookie is delightfully aromatic, soft and scary delicious! It is best to bake it in the evening, then the morning will be able to taste. If cookies remain, can be stored to the week, of course, better in the fridge.

My cookies went with me to visit and was privileged to rise over the tea table. A pleasant tea to you!