Mom's Pryaniki with Mint Glaze Recipe - Пряники
Mint Glaze Ingredients:
What you will need:
- Parchment paper to line cookie sheets
How to Make Praniki: Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper.
In a stand mixer, whisk together 2 egg yolks and 2 cups sugar until consistency of snow, whisk in 2 cups sour cream until creamy.
Put 1 tsp baking soda in a small ramekin and add about 1/2 teaspoon vinegar just to get it to bubble, mix it together slightly. Add to the mixing bowl.
Add 1/2 tsp salt and 1 tsp vanilla extract then whisk everything together until well blended.
Using the dough hook, alowly add flour, about 1/2 cup at a time, so that it mixes more thoroughly. Dough will be very sticky.
Scoop 1 heaping teaspoon of dough into a well floured hands and form into balls about the size of golf balls and slightly flatten.
Place the cookies on prepared cookie sheet. Bake at 350 F for 25-28 minutes (mine took 25 min), or until just barely beginning to golden. Remove immediately.
As soon as they come out of the oven, dip each cookie into the glaze (see instructions below) and spread the glaze evenly over the tops using your fingers to spread the glaze works best. After it is glazed, place cookie on a cool dry surface for the glaze to dry.
By the time you are finished glazing the tops, they will have hardened so you can start turning them over and glazing the bottoms. Make sure glaze completely covers the cookie, it will keep the cookie soft longer. The glaze should become firm quickly, then serve.
How to make Mint Glaze:
On high speed (speed 8 on kitchen aid) Beat together the egg whites until it is a thick foam and has tripled in volume (2-3 min).
Reduce speed to the lowest setting and add powdered sugar, lemon juice and peppermint extract until well blended. Scrape down the bowl as necessary using a spatula.
Set to medium speed (speed 4) for about 2 minutes until it is creamy. It mixes together quickly (do not beat the mixture too much or it will become watery)
*Tip for exact flour measuring: stir flour with a spoon, then spoon it into a dry ingredients measuring cup and scrape off the top with the back of a knife. If you just scoop your measuring cup directly into your flour, it will be more compact so you end up with more flour in your cup which can throw off your recipes.
Raw egg whites not recommended for babies as they may irritate their skin, especially in children sensitive to egg.