Plans tend to change pretty quickly around here. My father-in-law ended up and is still in the hospital, he is doing much better but still going to be a few days. I’ll take my mother-in-law to see him again a little late today. There were 9 for breakfast here this morning which is why I am running a little late to posting. I wasn’t really sure what I would be blogging about today but after the world wide Wednesday crew kept talking about the cookies I made I think I need to share the recipe with you all,
Now I wish I took pictures while I was making them because they were unlike other cookies I generally make. I also needed to make the gingerbread spice that was needed for these cookies. I was a little surprised that to make the blend I needed use black pepper. I mean I guess I should have realized something had to bring the zing to gingerbread but never came up with black pepper.
Polish Gingerbread cookie
Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ cup honey
- ¾ cup powdered sugar + 2 tablespoon
- ¼ cup butter + 2 tablespoon
- ½ large egg room temperature
- 2 teaspoon gingerbread spice
glaze
- 1½ cups powdered sugar
- 3 tablespoon water
Gingerbread spice blend
- 3 tablespoons ground cinnamon
- 3 tablespoons ground ginger
- 1 tablespoon ground all spice
- ¾ teaspoon ground nutmeg
- ¾ teaspoon black pepper
- ½ teaspoon ground cloves
Instructions
- Preheat oven to 325F and line baking sheets with parchment or silicone mats
- In a small saucepan, heat honey, powdered sugar, and gingerbread spice until combined and sugar is dissolved. Stir in butter. Set aside and let cool completely.
- In a medium bowl, whisk flour and baking soda. Add egg and cooled honey mixture and stir until combined. Note: how I used a 1/2 an egg was placed the egg in a small bowl and whisked it a bit to combine it all together and then poured half of it into the mix.
- Turn out onto a well floured surface and knead until smooth. Roll dough out to approximate ¼ inch thickness. Using a 2½ inch cookie cutter. Dust cookie cutter in flour as needed to prevent sticking
- Transfer cookies to baking sheet. Chill for 15-30 mins if desired.
- Bake for 10-15mins or until edges start to brown slightly. Cool 5 mins on baking sheet and transfer to a wire rack to cool completely. Once cooled, dip cookies into glaze and allow to set.
- *IMPORTANT NOTE: The cookies will be very hard and (honestly) not very good the firs couple of days. They need to “mature” and will soften as they age. They will be at their best 3-4 days after baking.