Пряники (Gingerbred)

2 egg yolks

1 cup sugar

8 ounces sour cream

1 teaspoon vanilla

1 tablespoon honey

½ teaspoon baking soda

½ tablespoon vinegar

2½ cups flour

- See more at: http://jewishfoodexperience.com/recipes/pryaniki-russian-honey-cookies/#sthash.tMCa4otJ.dpuf

2 egg yolks

1 cup sugar

8 ounces sour cream

1 teaspoon vanilla

1 tablespoon honey

1/2 teaspoon baking soda

1/2 tablespoon vinegar

2 1/2 cups flour

Glaze:

2 egg whites

1 1/2 cups powdered sugar

1/2 teaspoon peppermint extract

To make the cookie dough, start by mixing the egg yolks and the sugar until itresembles soft crumbs. Add in the sour cream, vanilla and honey and mix well. Combine the vinegar and baking soda causing it to foam up, then mix into the batter. Add in the flour and stir to form a soft, sticky dough. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour. 

Preheat the oven to 325 degrees and grease a baking sheet. Grab small pieces of dough and roll into a roughly 1-inch ball. Place the balls on sheet 1 inch apart. Squish each ball a little to get an oval shape and a flat bottom. Bake for 18 to 20 minutes until the cookies are just brown on the edges.

While the cookies are cooling, beat the egg whites, powdered sugar and peppermint extract together. Dip the top of each cookie into the glaze and allow it to dry completely before repeating with the bottom of the cookie. Allow the glaze to set before eating. 

The cookies, stored in an airtight container, will keep well for up to 2 weeks.

Enjoy!!!

Merry Christmas!!!

с Рождеством Христовым!

To make the cookie dough, start by mixing the egg yolks and the sugar until it resembles soft crumbs. Add in the sour cream, vanilla and honey and mix well. Combine the vinegar and baking soda causing it to foam up, then mix into the batter.

Add in the flour and stir to form a soft, sticky dough. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.

Preheat the oven to 325 degrees and grease a baking sheet. Grab small pieces of dough and roll into a roughly 1-inch ball. Place the balls on sheet 1 inch apart. Squish each ball a little to get an oval shape and a flat bottom. Bake for 18 to 20 minutes until the cookies are just brown on the edges.

- See more at: http://jewishfoodexperience.com/recipes/pryaniki-russian-honey-cookies/#sthash.tMCa4otJ.dpuf