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Title: Pryaniki- Russian Gingerbread
Categories: Russian Dessert Cookie Fruit
Yield: 36 Cookies
| 1 | c | Honey |
| 2 | Egg | |
| 4 | tb | Butter |
| 1/2 | ts | Baking soda |
| 4 | c | Flour |
| 4 | tb | Slivered almonds |
| 1 | c | Jam |
| 1/2 | ts | Ginger ground |
| 1/2 | ts | Mace ground |
| 1/2 | ts | Cinnamon ground |
| 1/2 | ts | Cardamom ground |
| GLAZE | ||
| 1 | c | Confectioner's sugar |
| 4 | tb | Lemon juice fresh |
Cream butter & honey then beat in the eggs. Stir in the spices & almonds slivers being sure to mix well. Add enough flour to make a soft dough. Wrap dough in waxed paper & chill for 1-2 hours. Preheat the oven to 350 degrees F. On a floured board roll out the dough to 1/8" thickness. Use the edge of a glass to cut rounds approx. 2 - 2 1/2" in diameter. Spoon the jam over the center of 1/2 of the rounds, cover with a plain round, seal the edges with a fork or your fingers, place on a greased cookie sheet. Bake in the preheated oven for 10 minutes, reduce the heat to 325 degrees F and bake for 10 minutes more. remove from oven, cool on a rack, then paint with the glaze. To prepare the glaze mix the sugar & lemon juice. Spoon over the rounds, allow to cool, then...EAT! ORIGIN: Inna Nanchomkov, Tula, Russia, circa 1996
From: Don Houston Date: 09-08-96 Cooking From: Gail Shipp Date: 26 Jan 97 National Cooking Echo Ä
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