Best 2 Russian Gingerbread Cookies Pryaniki Recipes
**Embark on a Culinary Journey to the Heart of Russia with Traditional Gingerbread Cookies (Pryaniki).**
Indulge in the timeless charm of Russian culture with our curated collection of traditional gingerbread cookie recipes (pryaniki). These delightful treats, passed down through generations, embody the essence of Russian culinary heritage and offer a symphony of flavors that will tantalize your taste buds. From the classic honey-spiced pryaniki to the intricate painted varieties, each recipe unveils a unique facet of Russian artistry and craftsmanship. Prepare to be captivated by the rich flavors, enticing aromas, and captivating visual appeal of these iconic cookies. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and expert tips will guide you in creating these delectable masterpieces. Embrace the warmth and hospitality of Russian tradition as you embark on this culinary adventure, transforming your kitchen into a haven of sweet delight.
RUSSIAN GINGERBREAD COOKIES (PRYANIKI)
Russian for "well-spiced," pryaniki are made with an irresistible combination of honey, brown sugar, and gingerbread spices. The cookies are filled with luscious plum jam and finished with a simple glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 15
Steps:
- Cookies: In a large bowl, whisk together flour, ginger, cinnamon, salt, baking soda, nutmeg, cardamom, and cloves.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until smooth. Beat in honey and egg. With mixer on low, add flour mixture; mix just until a dough forms. Dough will be soft. Divide dough in half, wrap each half in plastic, and pat into rectangles. Refrigerate until firm, 1 to 2 hours.
- Preheat oven to 350 degrees. Line three rimmed baking sheets with parchment paper. Working quickly with one rectangle at a time, roll out dough 1/4 inch thick on a well-floured surface, turning, lifting, and flouring dough (and rolling pin) as needed. Using a 2 1/2-inch round cutter, cut out rounds and transfer to prepared sheets. Brush off excess flour; freeze until firm, 1 hour. Repeat process with remaining dough.
- Top half the rounds with 1 teaspoon each plum jam. Brush edge of dough lightly with water, then top with another dough round and press edges together to seal. Reshape each cookie into a neat circle, if necessary, on sheets, spaced 2 inches apart. Bake until puffed and dry, 14 to 16 minutes. Let cool completely on sheets.
- Glaze: Whisk together confectioners' sugar and lemon juice until smooth. Dip the top of each cookie in glaze, then transfer to a wire rack until glaze is set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.
SPECULAAS COOKIES
When imprinting the fragrant spiced cookie dough with springerle molds, stop frequently to clean the patterns with the tip of a skewer. This allows for a better impression in the dough and resulting cookie.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 32 cookies
Number Of Ingredients 14
Steps:
- Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
- Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
- Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
- Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks.
Tips:
- Use high-quality ingredients, especially honey and spices, to ensure the best flavor.
- Chill the dough for at least 30 minutes before rolling and baking to prevent spreading.
- Roll the dough to a thickness of 1/4-inch to achieve the perfect texture.
- Bake the cookies at a moderate temperature (350°F) for 10-12 minutes, or until the edges are just beginning to brown.
- Allow the cookies to cool completely before decorating to prevent the icing from melting.
- Store the cookies in an airtight container at room temperature for up to 2 weeks.
Conclusion:
These Russian gingerbread cookies, known as pryaniki, are a delightful treat that combines the flavors of honey, spices, and nuts. With their soft, chewy texture and intricate decorations, they are perfect for any occasion. Whether you are celebrating a holiday, hosting a party, or simply looking for a sweet snack, these cookies are sure to impress. So gather your ingredients, put on your apron, and let's start baking!
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