Dessert "Cones", prepared without baking, turns out to be very elegant and will look great on holiday table. It is very easy to prepare, it is very similar in preparation to sweet sausage, the scales themselves are made from corn flakes. I saw the recipe from Lyubov Marenich.
Ingredients
To prepare the dessert "Cones" without baking, we need:
soft shortbread cookies (such as "Jubilee", "For tea") - 200 g;
butter at room temperature - 125 g;
cocoa powder - 2 tbsp. l.;
dark chocolate - 50 g (optional);
condensed milk (not boiled) - 190 g (0.5 cans).
For scales:
corn flakes - 90 g;
dark chocolate - 150 g;
butter- 1 tbsp. l.;
odorless vegetable oil - 1 tbsp. l.;
powdered sugar for serving.
Cooking steps
Grind shortbread cookies well with a chopper or rolling pin.
Add soft butter, cocoa powder, condensed milk and melted chocolate in a water bath or microwave (optional) to the crushed cookies. 
We mix the resulting mass well and form pyramids. They need to be refrigerated for 1 hour.
After the refrigerator, you can give the mass the desired shape. You will get 5 blanks.
Then you need to melt 150 grams of chocolate along with cream and vegetable oil odorless in a water bath or in the microwave, mix. Only chocolate flakes can be used and no chocolate can be used.
Flakes need smooth, oval shape. Flakes with the inscription "Start" fit well.
My chocolate has set and I added 2 more tablespoons of melted butter, so some of the bumps turned out lighter.
Cool the finished dessert "Cones" in the refrigerator.
I hope you enjoy and pleasantly surprise the recipe for the "Shishki" dessert prepared without baking. And the dessert "Shishki", prepared with corn flakes will give you a great Christmas mood.
Sour cream (dough) - 200 gr.
butter (dough-200 gr, filling-120 gr.) - 320 gr.
sugar (dough) - 100 gr.
salt (dough) - 1 pinch
wheat flour (dough) - 500 gr.
walnuts (stuffing) - 250 gr.
condensed milk (filling) - 1 ban.
cognac (filling) - 1 tbsp. l.
The first step is to boil the condensed milk. Pour water into the pan so that the jar is completely immersed, bring to a boil and cook for exactly 40 minutes. Turn off the gas, drain the water, leave the jar to cool. In no case do not try to open it immediately. 
Cooking dough. In a container where we will knead the dough, pour sugar, put diced butter at room temperature, add sour cream and a pinch of salt. We mix everything thoroughly. I do it with a mixer. Gradually add flour and knead the dough. The dough should be tough. I always do this by eye, because sour cream can sometimes be more liquid, or the flour is different. But since I already decided to post the recipe, I took a bag of flour in 1 kg. I kneaded the dough, and then weighed how much flour I had left. I needed about 500 g. 
We divide the dough into three parts, wrap each part in a film and send it to the freezer for 40 minutes. 
After 40 minutes, we take out one part of the dough and three of it on a coarse grater. I do this immediately on a baking sheet covered with baking paper. We distribute the grated dough evenly over the baking sheet and send it to the oven preheated to 180 ° C. Bake for 10-15 minutes until golden brown (watch your oven). We take it out of the oven and put it in a bowl, without worrying whether it breaks or not, because we will grind it anyway. So we bake all parts of the dough. 
Grind the baked dough into large crumbs, I do this with a meat mallet. Gently grind, but not into dust, let there be large pieces, it's tastier. Walnut, previously dried in a pan or in the oven, I chop with a rolling pin, because the nut should also be quite large. Approximately the size of a cookie. In this case, I didn't have walnut at home and I made peanut cookies just to show the whole process. Tasty and so and so. I punched peanuts in a blender, because it is more difficult to do this with a rolling pin. Melt the butter and combine with the already cooled condensed milk. Add a spoonful of cognac. Mix all. The filling is ready. 
We first combine the cookie crumbs with the nut, mix them to evenly distribute the nut. Then add the "creamy" filling and again mix everything thoroughly. The mass is already sticky and ready to form cones. To form cones, we use a glass. Prepare a bowl of water in which we will dip our glass. They dipped a glass in water, filled it with cookies, tamped it down. 
Then turn over and shake the cone out of the glass. Some skill is needed, so first shake the cookies on your hand so that you don’t accidentally break the glass on the dish and get hurt. We do this with all tests. Our cones are ready. The final touch is to sprinkle powdered sugar and "bumps" in the snow are ready. I usually cook in the evening, and in the morning you can already eat them. The cookies seem to be a little "cemented" and do not fall apart in the hands. 
We decorate as you wish, or you can not decorate at all, they are very tasty and without any decoration. 
This is the number of cones from a double portion, it turned out exactly 50 pieces. The amount of course depends on the size of the glass, it may turn out to be larger cones, or maybe smaller.
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Christmas cones with walnuts. 
I also allowed myself to play around and see if it was possible to make some other shape out of this mass. And I realized you can! You can make baskets and then fill them with cream and decorate with fruit. Each time you get a new dessert, well, or almost, because the cream can be different, like fruits. Or you can just make cookies. different shapes and guess for different holidays, for St. Valentine, March 8, for Easter ... then you don’t have to wait for the New Year holidays to enjoy such wonderful cookies. 
And this is my notebook recipe.
Happy tea!
1. First you need to prepare a simple dough. Combine sugar with egg and beat until smooth. Melt the butter in a thin stream, whisking constantly, pour over the egg. Add some milk and gradually add the sifted flour. The dough should be soft and elastic, not sticky to your hands and keep its shape well. Divide it into 3-4 parts, wrap each of which with cling film or put in a bag. Send the dough to the freezer for about 1 hour.
2. Get one piece and grate, sending the crushed dough onto baking parchment. The recipe for making "Shishki" cookies can be changed by using a meat grinder instead of a grater, for example. Send part of the dough to a preheated oven for 7-9 minutes so that it is browned.
3. Bake the next parts of the dough in the same way. Meanwhile, chop the walnuts. It is better to do this with a knife or a rolling pin so as not to break the nuts into flour. Other nuts can be used in "Shishki" cookies at home if desired.
4. When all the dough is baked, it must be combined with chopped nuts and poured with condensed milk. You need to take boiled condensed milk so that the cookies keep their shape well. Mix everything thoroughly until smooth.
5. To form cookies, the resulting mass, tamping quite tightly, must be sent to glasses, previously slightly moistened with water. Of course, you can also form it by hand. Then turn the glasses over and put the cookies on the dish. Give him a little grab and you can serve, sprinkled with powdered sugar.
The original dessert for the festive table is New Year's Cones cookies with boiled condensed milk. The recipe is ideal for those who do not have time to spend half a day in the kitchen. You can buy condensed milk already boiled, and make the dough the day before and leave it in the freezer. Then grate on a baking sheet, bake, break into pieces and mix with condensed milk. Well, how to arrange - your imagination will tell. I fill small glasses or coffee cups, pack them tightly, turn them over. Relief cones are obtained, which must be sprinkled with powdered sugar before serving. If the dough is already ready, then the whole process takes half an hour, no more.
You can add any nuts to the New Year's Cones cookie recipe: walnuts, hazelnuts, almonds, peanuts. First, fry in a dry frying pan, finely crush or chop with a knife and mix into the dough.
Ingredients
To prepare the New Year's dessert "Cones" you will need:
- egg - 1 pc;
- soft butter - 100 g;
- granulated sugar - 4 tbsp. l;
- wheat flour - 2 cups;
- salt - a pinch;
- baking powder - 0.5 tsp;
- boiled condensed milk - 1 can;
- powdered sugar - 4-5 tbsp. l.
How to make cookies "Christmas cones". Recipe
My condensed milk is ordinary, it needs to be boiled. I put the jar in a cauldron on a towel folded two or three times. I fill it with water so that the tin is completely covered. From the beginning of boiling, I cook for four hours on a very quiet fire. I cool to room temperature under cold water or leave to cool in a cauldron if I'm not in a hurry. There is an article on the site, it contains all possible options- from glass jar to the multicooker. If you already have boiled condensed milk, skip this step and immediately start making cookie dough.
I mix the egg and sugar, you can add a little vanilla for flavor or half a teaspoon of vanilla sugar.
Beat with a hand whisk until a thick, whitish foam mixture is obtained.
I add soft butter. If you forgot to take it out of the refrigerator, cut into pieces and melt in the microwave or put in a bowl with hot water. Butter for cookies needs to be soft, but not liquid, it is not necessary to melt it.
After mixing all the ingredients, add flour in parts. Be sure to sift it so that impurities do not get into the dough.
After the first portion, I add baking powder (you can replace it with 1/3 tsp of soda quenched with vinegar). I mix. I add more flour.
Quickly knead the dough soft, plastic. It will be a little oily, heavy, but not cool. I collect it in a ball or knead it into a cake (if you need it to freeze faster), wrap it in a film and put it in the freezer for half an hour.
The dough should harden, but not like a stone. I take a baking sheet with sides, do not cover it with anything (there is enough oil in the dough, it will not stick). I rub through a coarse grater with an even layer 2.5-3 cm thick.
I put cookies in hot oven to the upper level for 15-17 minutes, temperature 200 degrees. The cake will be lightly browned around the edges, the middle will remain light and soft. The bottom of the cookies will also brown a little.
I separate the hot cake from the baking sheet with a spatula, turn it over. I let it cool down a bit without removing it from the pan. I press on the cake with my palms, break it and then crumble it smaller so that there are crumbs and pieces of different sizes.
I pour the crumbled cookies into a bowl, add the cooled condensed milk. I advise you to add a little, because boiled milk has a different density and, accordingly, you may need more or less.
Condensed milk should be put so much that there are no dry cookies left, all the pieces stick together, stick together. It took me about 2/3 of a can.
Now you can form cones. I used cone-shaped coffee cups as molds. You can adapt glasses or small glasses. To make the blanks easily removed from the molds, I line the bottom and walls with cellophane. I fill to the top, slightly compacting.
I turn it over on a saucer, remove the cellophane. It turns out small embossed cones of a rounded conical shape. I put the blanks in the refrigerator, where they will stand before serving.
Before the dessert appears on the festive table, I sprinkle the “Shishki” cookies with a layer of powdered sugar.
Well, now everything is ready! Preparing cookies "New Year's cones" is very simple, but it always makes a splash, and all our guests ask for the recipe. By the way, friends, dessert can also be made from ready-made cookies, purchased. Then you can do it in ten minutes: they broke it into pieces, mixed it with boiled condensed milk, made bumps and put it in the refrigerator. Just choose cookies not shortbread, but denser, so that the dry one is like a biscuit. Happy New Year, friends! May he be happy, fulfill all dreams, bring good luck and peace! Your Plushkin.
Ingredients for "Christmas cookies" Cones "":
Nutritional and energy value:
Recipe "Christmas cookies" Cones "":
The first step is to boil the condensed milk. Pour water into the pan so that the jar is completely immersed, bring to a boil and cook for exactly 40 minutes. Turn off the gas, drain the water, leave the jar to cool. In no case do not try to open it immediately.
Cooking dough. In a container where we will knead the dough, pour sugar, put diced butter at room temperature, add sour cream and a pinch of salt. We mix everything thoroughly. I do it with a mixer. Gradually add flour and knead the dough. The dough should be tough. I always do this by eye, because sour cream can sometimes be more liquid, or the flour is different. But since I already decided to post the recipe, I took a bag of flour in 1 kg. I kneaded the dough, and then weighed how much flour I had left. I needed about 500 g.
We divide the dough into three parts, wrap each part in a film and send it to the freezer for 40 minutes.
After 40 minutes, we take out one part of the dough and three of it on a coarse grater. I do this immediately on a baking sheet covered with baking paper. We distribute the grated dough evenly over the baking sheet and send it to the oven preheated to 180 ° C to bake for 10-15 minutes until golden brown (watch your oven). We take it out of the oven and put it in a bowl, without worrying whether it breaks or not, because we will grind it anyway. So we bake all parts of the dough.
Grind the baked dough into large crumbs, I do this with a meat mallet. Gently grind, but not into dust, let there be large pieces, it's tastier. Walnut, previously dried in a pan or in the oven, I chop with a rolling pin, because the nut should also be quite large. Approximately the size of a cookie. In this case, I didn't have a walnut at home and made peanut cookies just to show the whole process. Tasty and so and so. I punched peanuts in a blender, because it is more difficult to do this with a rolling pin. Melt the butter and combine with the already cooled condensed milk. Add a spoonful of cognac. Mix all. The filling is ready.
We first combine the cookie crumbs with the nut, mix them to evenly distribute the nut. Then add the "creamy" filling and again mix everything thoroughly. The mass is already sticky and ready to form cones. To form cones, we use a glass. Prepare a bowl of water in which we will dip our glass. They dipped a glass in water, filled it with cookies, tamped it down.
Then turn over and shake the cone out of the glass. Some skill is needed, so first shake the cookies on your hand so that you don’t accidentally break the glass on the dish and get hurt. We do this with all tests. Our cones are ready. The final touch is to sprinkle with powdered sugar and the "bumps" in the snow are ready. I usually cook in the evening, and in the morning you can already eat them. The cookies seem to be a little "cemented" and do not fall apart in the hands.
We decorate as you wish, or you can not decorate at all, they are very tasty and without any decoration.