KATARZYNKI - POLISH GINGERBREAD COOKIES
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.
Provided by Monica H @MonisiaH
Categories Cookies
Number Of Ingredients 15
Steps:
- Mix all dry ingredients in a bowl. Preheat oven to 350F.
- Heat honey in a saucepan until it begins to boil. Turn off heat.
- Beat together the egg and sugar until thick.
- Pour in honey while mixing until smooth.
- Fold dry ingredients into the egg, honey, and sugar mixture; don't over-mix. (Start to fold with a spoon and then fold by hand until just combined.)
- Turn out gently on a 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 up a double-boiler system on the stove. (I just use a pot of boiling water and set another small rounded-bottom pot like a mini-wok type thing on top of it). Melt butter and chocolate in the pot. Stir to combine.
- Use tongs to dip cookies in.
- Set cookies on a wire rack to cool.
- Serve with a dusting of powdered sugar if you'd like and a nice tall glass of milk. Yum.
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