Cranberry gingerbread cookies
Description
Homemade tea pastry. An important step in making gingerbread is the mandatory maturation of the dough in the refrigerator. The maturation time is from 6 hours to 24 hours. After maturation, the dough needs to warm up at room temperature, but so that its consistency resembles cold “plasticine.” Another important point is preparing the filling. To make it thick, you should not add too much sugar, as it promotes juice release during baking. Dried cranberries taste sweeter than fresh berries. If you blend them with a small amount of sugar, the flavor becomes harmonious, without pronounced acidity. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Take a heavy-bottomed saucepan. Crack the eggs into it, add sugar. Stir.
- 3
Step 3
Add honey, baking soda, and spices. Mix again.
- 4
Step 4
Add soft butter and place over low heat. Heat, stirring, until the ingredients dissolve. Do not bring to a boil.
- 5
Step 5
As soon as the mixture starts to foam and the sugar granules dissolve, remove it from the heat.
- 6
Step 6
Add the sifted flour to the hot honey mixture.
- 7
Step 7
Stir the flour into the mixture with a spoon. You will get a thick, sticky batter.
- 8
Step 8
Transfer the dough to a plastic bag. Put it in the refrigerator to mature for 6–24 hours.
- 9
Step 9
Before taking the dough out of the refrigerator, prepare the filling. Combine cranberries, sugar, and dried cranberries in a bowl. Blend with an immersion blender. The mixture should not be runny. If there is excess juice, it must be drained.
- 10
Step 10
After the time has elapsed, remove the dough from the refrigerator. Divide it into two equal parts.
- 11
Step 11
Roll out each piece into a sheet 0.5 cm thick.
- 12
Step 12
On one of the pieces, make notches using a glass. Place 1 tsp of filling in the center of each notch.
- 13
Step 13
Cover with the second layer, and use a glass to shape the gingerbread cookies. Repeat the gingerbread-making process with the remaining dough.
- 14
Step 14
Transfer the prepared pieces to a baking sheet lined with parchment paper. Put the gingerbread cookies in an oven preheated to 180 degrees for 12–15 minutes. Take into account the specifics of your oven.
- 15
Step 15
While the gingerbread cookies are baking, prepare the icing. Mix the powdered sugar with boiling water. Add the water in portions and stir. The consistency of the icing should resemble store-bought sour cream.
- 16
Step 16
After the time is up, remove the gingerbread cookies from the oven. Immediately coat them with sugar icing. Repeat several layers. Leave them on the baking tray to dry.
- 17
Step 17
After that, transfer it to a serving dish and serve it to the table.
- 18
Step 18
Done. Serve immediately.