I have fond memories of Slovak Ginger Cookies. My dad’s aunt made them every Christmas and I remember sitting in her kitchen, on a large bench by the kitchen table, eating crispy cookies with tea.
These cookies are very much regional, you don’t see them a lot. Special “ginger cookie”cookie cutters are used to make these, since I don’t have any of them I use other shapes like stars, rounds, snowflakes, flowers etc.
- In a large bowl sift together flour, ginger, baking ammonia and salt, set aside
- Using a wire attachment beat together eggs and sugar for 10 minutes until doubled in volume and pale in color. Add cooled melted butter and beat for a few minutes until well combined.
- Remove wire attachment and using paddle attachment on low speed add flour in 2 additions, mix until dough comes together. It you feel it is too dry, add 1tsp milk.
- Roll the dough between 2 pieces of parchment paper into about 1/4 inch thick and cut out shapes, using a small cutter cut out the center as well. I used tree cutters, snowflake with a round center cut out and a star with round center as well.
- Transfer cookies, invert each cookie upside down onto a baking sheet lined with a plastic wrap. Let dry overnight, uncovered.
- Preheat oven to 350F. Using a spatula transfer cookies from the plastic wrap onto a baking sheet lined with parchment paper. Try not to crowd the baking sheet. Bake cookies for 10-12 minutes, until edges are well risen and very very light in color (they shouldn’t be brown). Once you open the oven there will be a slight smell from the baking ammonia, this is normal. Cookies won’t smell of ammonia.
- Remove baking sheet from the oven and let the cookie to cool to room temperature.
- Store cookies in the airtight container or a paper box.
- These cookies are light and crisp.
- Once cookies are cooled, you can drizzle them with melted chocolate, just melt about a 1cup of chocolate chips in the microwave.(optional)
|Notice cookies are drying on a piece of plastic wrap, upside down.|