Skip to main content

Pierniczki (Polish Gingerbread Cookies) #EattheWorld


Here we are in the final 2018 installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.



In February we kicked off the project with Cuba; and last month, we posted our culinary nods to Diwali by posting Indian recipes. Every month's challenge has been a blast. When Evelyne announced that we were heading back to Europe, specifically Poland, I knew that I wanted to research if Poland has any gingerbread traditions.



Gingerbread is a family favorite and we love exploring different kinds of gingerbread cookies. We've made Honningkagehjerter from Denmark and Puerquitos (Gingerbread Pigs) from Mexico; I just created a Speculaas recipe that's similar to what I remember from the Netherlands...it's not perfect, but it'll do! And just last week I posted some Sherlock-inspired Gingernuts. And those are just the cookies. I've posted a slew of other gingerbread baked goods.

For this event, I wanted to bake some Polish gingerbread cookies. And I found one: Pierniczki. But, it seems that every Polish grandmother has her own recipe. I tried three different versions that were all terrible. In fact, what they all were missing was butter. How can you make a good cookie without butter or oil?!?

But, first, here are the other Polish offerings from the group...

Pierniczki 
(Polish Gingerbread Cookies)

So, this is definitely not a traditional recipe, but I still wanted to create a gingerbread cookie in the Polish tradition of decorating the hearts and snowflakes with royal icing designs. Here we have my version of Pierniczki.


Ingredients


Cookies
  • 1 C butter
  • 1 C organic dark brown sugar
  • 2 eggs
  • 2/3 C unsulphured molasses
  • 6 C flour + more as needed
  • 1 C ground almond meal (or almond flour)
  • 2 T baking powder
  • 1 T ground ginger
  • 2 t ground cinnamon
  • 1 t ground nutmeg
  • 1 t ground cloves
  • 1/2 t ground allspice
  • 1/2 t ground white pepper
  • 1/2 t ground cardamom
  • Also needed: cookie cutters (I used a snowflake), parchment paper, rolling pin

Royal Icing
  • 3 egg whites, or more to thin icing
  • 6 C organic powdered sugar, or more to thicken icing
  • juice from 1 to 2 organic lemons (I used a Meyer lemon)
Procedure

Melt the butter and whisk in the molasses, sugar, and eggs. Add dry ingredients and blend till you have a stiff dough. Split dough into quarters and roll into a ball. Wrap tightly with plastic and refrigerate for at least an hour. 


Preheat oven to 350 degrees F. Roll out dough between two pieces of parchment paper to about 1/4" thick. 



Use cookie cutters and place the cookies on a parchment paper-lined baking sheet. Place the trays in the freezer for 20 to 30 minutes before baking.


Bake in a 350 degree oven for 20 to 30 minutes, depending on thickness. They should be firm and nicely browned.


Cool the cookies on the baking sheet for a minute or so before transferring them to a wire rack to cool completely. Repeat process with remaining dough. 


Royal Icing
Beat the whites until stiff but not dry. Add sugar and lemon juice. Beat for another minute. If the icing is too thick, add more egg whites; if it's too thin, add more sugar. This icing may be stored in an airtight container in the refrigerator for up to 3 days. Pipe designs onto your cookies and let set completely before serving.


Wesołych Świąt!

That's 'Merry Christmas!' in Polish...at least that's what Google Translate says. Looking forward to a new year of new culinary adventures with the #EattheWorld crew.

Comments

  1. I love your snowflakes, so pretty. I think I could like a snowflake that was warm and delicious and not freezing cold.

    ReplyDelete
  2. Great minds Cam..your gingerbread cookies look wonderful

    ReplyDelete
  3. Mmmmm, your gingerbread cookies look so beautiful. I can imagine them hanging on a Christmas tree (though I'm guessing they might disappear mysteriously. . . .)

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce