Medoviya Prianiki Russian Honey Rye Cookies Recipes

MEDOVIYA PRIANIKI (RUSSIAN HONEY RYE COOKIES)

Medoviya Prianiki (Russian Honey Rye Cookies) image

Traditional Russian cookies with excellent flavor. This is a stiff, dry cookie seasoned with ginger. They're great for dipping in coffee or hot tea.

Provided by littleturtle

Categories Dessert

Time 55m

Yield 30 cookies

Number Of Ingredients 8

Ingredients

2 cups dark buckwheat honey (buckwheat is best in these cookies, but any dark honey will do or 1 cup honey mixed with 1 cup molas)
1 cup rye meal, sifted
1 cup flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1 tablespoon whiskey
2 drops anise flavoring (optional)

Steps:

Heat the honey in a pan until it thins and comes to a boil; keep it very hot.
Sift together rye meal and flour and heat in skillet over low heat, stirring constantly, so it doesn't brown.
Add the baking powder, cloves, and ginger to the flour; mix quickly.
Add part of the flour mixture to the honey (remember it must be very hot) and stir.
Quickly add the whiskey, anise flavoring, and remaining flour.
Beat the mixture as hard as you can with a wooden spoon until the mixture easily comes off the spoon.
Shape the dough into a long roll, then flatten the roll slightly.
Cut off slices about 1/2-inch thick.
Place slices on a lightly greased and floured cookie sheet.
Bake at 325°F until light brown (30 minutes).

Nutrition Facts : Calories 16.7, Fat 0.1, Sodium 6.2, Carbohydrate 3.3, Fiber 0.1, Protein 0.4

RUSSIAN GINGERBREAD COOKIES (PRYANIKI)

Russian Gingerbread Cookies (Pryaniki) image

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

Ingredients

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 ground cardamom
1/4 teaspoon ground 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
1 cup confectioners' sugar
3 tablespoons fresh lemon juice

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.

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