Katarzynki - Polish Gingerbread Cookies
When I get any chance to go to the city to the polish market, I stock up on these like Y2K people stocked up on water and gasoline. They are so good at anytime; 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 katarzynka, but also you can make them round, heart-shaped or whatever you like.
1 tspground cloves
1/4 tspground mace
1/4 tspcream of tartar
1 tspcocoa powder
·just a pinch of black pepper
1 tspbaking soda
·flour for dusting
FOR CHOCOLATE ICING:
1bar of baking chocolate, or 2 cups of chocolate chips
2 Tbspunsalted butter
How to Make Katarzynki - Polish Gingerbread Cookies
- Mix all dry ingredients in a bowl. Preheat oven to 350*.
- Heat honey in saucepan until it begins to boil. Turn off heat.
- Beat together the eggs and sugar until thick.
- Fold dry ingredients into eggs and sugar. Pour in honey and mix until smooth; don't over-mix.
- Turn out gently on floured surface. Roll out to 1cm thickness. Cut into desired shapes.
- Bake 12 - 15 minutes until darker color develops.
- Set aside and allow to cool before dipping into chocolate.
- While cooling, set upa double-boiler system on stove. (I just use a pot of boiling water, and set another pot (small rounded-bottom pot like a mini-wok type thing) on top of it.
- Melt butter and chocolate in pot. Stir to combine. Use tongs to tip cookies in. Set cookies on wire rack to cool.
- Serve with dusting of powdered sugar if you'd like, and a nice tall glass of milk. Yum.