Polish cookies "Mazurka"

Ingredients:
1.5 cups of raisins
3 tablespoons cognac
2 cups walnuts
6 chicken eggs
1.5 cups sugar
280 grams of softened butter
2 cups flour
2 tablespoons starch
powdered sugar to taste

Preparation:
Wash the raisins and soak them in cognac (you can add a little water) for an hour. 

Chop the walnuts not too finely with a knife.
Break the eggs into a mixing bowl, add sugar and add butter. Beat on medium speed for 5 minutes, until all the ingredients are combined into a homogeneous mass. 

In a separate bowl, mix the flour and starch.
Add the dry mixture to the bowl of the mixer, beat until the mixture becomes homogeneous.
Drain the cognac, mix the raisins and nuts into the dough with a spatula. 

Line a baking sheet with baking parchment, take 20 grams of softened butter, rub the parchment with it. Place the dough on parchment, smooth it out with a spatula so that it covers the entire baking sheet in an even and thin layer.
Place the baking sheet in the oven, preheated to 180 degrees, for 20 minutes. Check readiness with a toothpick. 

Allow to cool slightly and cut into lozenges. To do this, first cut it into strips parallel to the narrow edge, and then diagonally. 
Sprinkle with powdered sugar to taste. 

Cookies can be eaten immediately, but it is better to put them in a dry place for a couple of days. After it dries, it will become even tastier. 

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