Ruské perníkové cookies (Pryaniki)
Ruské pro “dobře kořeněné”, pryaniki jsou vyrobeny s neodolatelnou kombinací medu, hnědého cukru a perníku koření. Sušenky jsou plněné sladkým slivkovým džemem a zakončeny jednoduchou glazurou.
Zdroj: Martha Bakes, Episode 906
Výtěžek
Složení
Cookies
Glazura
Pokyny
Variace
Můžete vynechat glazuru a vyzdobit cookies šablonou a cukrářským cukrem namísto toho. Umístěte šablonu na povrch sušenek a pak prach s cukrovinkami. Opatrně odstraňte šablonu; sloužit.
Bruce
26.04.2023 @ 22:06
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Russian for “well-spiced”, pryaniki are made with an irresistible combination of honey, brown sugar, and gingerbread spices. The cookies are filled with sweet plum jam and finished with a simple glaze. Yield: Makes about 16. Ingredients: Cookies 3 1/2 cups unbleached all-purpose flour, plus more for dusting 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1 1/2 teaspoons kosher salt 1/2 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon cardamom 1/4 teaspoon cloves 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup packed dark brown sugar 3/4 cup honey 1 large egg, room temperature 1/2 cup plum jam Glaze 1 cup confectioners sugar 3 tablespoons fresh lemon juice Directions: 1. Cookies: In a large bowl, whisk together flour, ginger, cinnamon, salt, baking soda, nutmeg, cardamom, and cloves. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar until smooth. Beat in honey and egg. With mixer on low, add flour mixture; mix just until dough forms. Dough will be soft. Divide dough in half, wrap each half in plastic, and shape into rectangles. Chill until firm, 1 to 2 hours. 3. Preheat oven to 350 degrees. Line three rimmed baking sheets with parchment paper. Working quickly with one rectangle at a time, roll dough out to 1/4-inch thickness on a well-floured surface, turning, lifting, and dusting dough (and rolling pin) with flour as needed. Using a 2 1/2-inch round cutter, cut out circles and transfer to prepared sheets. Remove excess flour; freeze until firm, 1 hour. Repeat process with remaining dough. 4. In the center of each circle, spoon 1 teaspoon plum jam. Brush edges of dough lightly with water, then top with another dough circle and press edges together to seal. Adjust each cookie into a clean circle, if necessary, on sheets spaced 2 inches apart. Bake until puffed and dry, 14 to 16 minutes. Let cool completely on sheets. 5