Russian Glazed Cookies “Pryaniki”

 pryaniki

“Pryaniki”are Russian Glazed cookies that existed since 9th century.Although, there are many types of pryaniki,this is just one of them.They are soft,delicious and will stay fresh not only for one day. Especially kids love them and it’s a great treat to share some with your coworkers,friends or family.If you like spiced cookies you can add cinnamon,nutmeg,all spice, or cardamom to the dough mixture.

Ingredients-

2 large egg yolks

2 cups sugar

2 cups sour cream (16oz)

8 tablespoons(1 stick) butter room temp.

1 teaspoon baking soda

1 teaspoon Baker’s Ammonia or Ammonia Bicarbonate*

1 tablespoon vinegar

4 -4 1/2 cups flour (I used canadian)**

1 tablespoon peppermint,vanilla,or almond extract (optional)

*If you can’t find it, sub in baking powder.

** I did experiment with canadian whole wheat flour it work great.Spelt and whole wheat pastry flour will work too.

Glaze-

2 cups powdered sugar

2 large egg whites

1 teaspoon peppermint extract(optional)

Direction-

1.Whisk  egg yolks with sugar.

2.Add  butter and sour cream and mix using a stand or hand mixer.

3.In a small bowl combine baking soda and ammonium(or baking powder) with vinegar. Add to the mixture.

4.Add preferred flavoring  if desired.

5.Gradually add flour and mix until well combined.

6.The dough will be sticky.Cover with plastic wrap.

7.Refrigerate for 2 hours.

8.Heat oven to 350 degrees.

9.Apply oil to your hands.

10.Roll dough into 1 inch balls and arrange them on a lined baking sheet.

11. Bake for 15-17 minutes.

Glaze-

12.Beat egg whites with powdered sugar and peppermint extract(if desired)

13.Apply glaze to pryaniki while still hot/warm.You can dip or mix them into to glaze also,then spread glaze evenly using your fingers.

14.Arrange on a wax paper to dry.

15.Enjoy with your favorite tea.

 

Russian Glazed Cookies “Pryaniki”

Ingredients

  • 2 large egg yolks
  • 2 cups sugar
  • 2 cups sour cream (16oz)
  • 8 tablespoons(1 stick) butter room temp.
  • 1 teaspoon baking soda
  • 1 teaspoon Baker's Ammonia or Ammonia Bicarbonate*
  • 1 tablespoon vinegar
  • 4 -4 1/2 cups flour (I used canadian)**
  • 1 tablespoon peppermint,vanilla,or almond extract (optional)
  • *If you can't find it, sub in baking powder.
  • ** I did experiment with canadian whole wheat flour it work great.Spelt and whole wheat pastry flour will work too.
  • Glaze-
  • 2 cups powdered sugar
  • 2 large egg whites
  • 1 teaspoon peppermint extract(optional)

Instructions

  1. 1.Whisk egg yolks with sugar.
  2. 2.Add butter and sour cream and mix using a stand or hand mixer.
  3. 3.In a small bowl combine baking soda and ammonium(or baking powder) with vinegar. Add to the mixture.
  4. 4.Add preferred flavoring if desired.
  5. 5.Gradually add flour and mix until well combined.
  6. 6.The dough will be sticky.Cover with plastic wrap.
  7. 7.Refrigerate for 2 hours.
  8. 8.Heat oven to 350 degrees.
  9. 9.Apply oil to your hands.
  10. 10.Roll dough into 1 inch balls and arrange them on a lined baking sheet.
  11. 11. Bake for 15-17 minutes.
  12. Glaze-
  13. 12.Beat egg whites with powdered sugar and peppermint extract(if desired)
  14. 13.Apply glaze to pryaniki while still hot/warm.You can dip or mix them into to glaze also,then spread glaze evenly using your fingers.
  15. 14.Arrange on a wax paper to dry.
  16. 15.Enjoy with your favorite tea.
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Comments

  1. Nadia, I have exactly the same recipe and people rave about them all of the time. For my family members Birthday, everyone requests these pryaniki. Thank you for sharing your talent and your amazing recipes.
    -Tanya

  2. These look so yummy. I love your blog!

  3. Hi

    I’m just wondering how much you beat the egg whites in this recipe. Until stiff or soft peak consistency or just until everything is combined? Could you answer me for the glaze and the ingredients separately?

    Thanks Sandra

    • Delightsofculinaria says:

      Hi Sandra, You don’t need egg whites for dough.You whisk either by hand or hand blender until egg yolks are slightly pale in color.

      Beat egg whites until stiff peaks.

  4. can you freeze these cookies. if yes before or after the egg white glaze

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