Gingerbread Cookies (Pryaniki)

Steps

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  1. Gently separate the chicken egg yolk from white. Protein We will need the white to prepare the frosting. So put it in a dry dish and put on the shelf of the refrigerator. Mix the yolk with a glass of sugar.
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  2. Grind sugar with yolks by the whisk, achieving a uniform consistency.
  
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  3. Add fat sour cream to the mix.
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  4. Mix thoroughly. In a small bowl with baking soda pour the vinegar and stir, add the hydrated soda to the dough.
  
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  5. Add vanilla, a pinch of salt and ground spices: nutmeg, cinnamon and ginger to the mixture.
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  6. Mix the batter with dry ingredients. Now introduce the sifted flour by parts.
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  7. Mix the dough with a silicone spatula. As a result it turns out as thick and sticky as dough for cupcakes.
• 8. Take a small amount of the dough with a tablespoon or a spoon for ice cream and roll it in wheat flour, forming small balls - gingerbread cookies.
• 9. Put rough gingerbread cookies on a baking tray lined with parchment paper or silicone at enough big distance from each other.
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  10. Send our gingerbread cookies into a preheated oven. We will bake them at 180 degrees for about 20-25 minutes.
• 11. Then we get them out of the oven, gently put on the grill and leave them to cool to room temperature.
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  12. Prepare the frosting. Add few drops of lemon juice to chilled whites. Whisk whites with a mixer, adding sugar gradually.
• 13. As a result, we should end up with a thick white frosting. On request it can be made colored by adding food colorings.
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  14. Dip every gingerbread cookie in the finished glaze. Put them on the grill and sprinkle the top with confectionery powder. Crushed nuts, chocolate or coconut can be used for decoration.
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  15. When the glaze hardens, serve gingerbread cookies with tea, cocoa or milk.
  Bon appetit!