katarzynki - polish gingerbread cookies
When I was a little girl, I loved these cookies. Oh, who am I kidding - I still love these cookies now that I'm a big girl and I always will! When I get any chance to go to the Polish market, I stock up on these like Y2K people stocked up on water and gasoline. They are good at any time, not just Christmastime. There are variations. These can be made with various fruit fillings in the middle or glazed with a sugar glaze instead of chocolate. I like the traditional shape of the Katarzyna, but also you can make them round, heart-shaped, or whatever you like.
Blue Ribbon Recipe
Katarzynki is a traditional Polish gingerbread cookie. They're crunchier and thicker than the American-style gingerbread cookie. Honey and a touch of brown sugar are used so the cookies are not super sweet. After they're baked, the cookies are dipped in chocolate which adds a little more sweetness. The fall spices, chocolate coating, and crunchy texture make them perfect to serve with hot cocoa or coffee. This is a wonderful old-fashioned cookie that's easy to make. Get creative when decorating them. We kept some with just the chocolate, added white chocolate to some, and dusted a few with powdered sugar.
Ingredients
- COOKIES
- 2 cups all-purpose flour
- 1/4 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1/4 teaspoon ground mace
- 1/4 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 pinch black pepper
- 1/3 cup honey
- 1 - egg
- 1/2 cup sugar
- - flour for dusting
- CHOCOLATE ICING
- 8 ounces baking chocolate or 2 cups chocolate chips
- 2 tablespoons unsalted butter
How To Make katarzynki - polish gingerbread cookies
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Step 1Preheat the oven to 350 degrees F. To make the cookies, mix all ingredients except honey, eggs, and sugar in a large bowl. -
Step 2Heat the honey in a saucepan until it begins to boil. Turn off the heat.
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Step 3Beat together the egg and sugar until thick in the bowl of a stand mixer.
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Step 4With the mixer on low, pour in the honey, continuing to mix until smooth.
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Step 5Turn off the mixer and fold the dry ingredients in; don't over-mix. (Start to fold with a spoon and then fold by hand until just combined.)
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Step 6Turn the dough out gently onto a floured surface. Roll out to a 1 cm thickness.
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Step 7Cut into desired shapes.
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Step 8Bake 12 - 15 minutes until a darker color develops.
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Step 9Set aside and allow to cool before dipping into chocolate.
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Step 10While cooling, make the chocolate icing. Set up a double-boiler system on the stove. (I just use a pot of boiling water and set another small rounded-bottom pot on top of it). Melt the butter and chocolate in the pot. Stir to combine.
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Step 11Use tongs to dip the cookies in.
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Step 12Set the cookies on a wire rack to cool.
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Step 13Serve with a dusting of powdered sugar if you'd like and a nice tall glass of milk. Yum.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
