tag:blogger.com,1999:blog-187939946987190646.post-90327320333497670062008-03-31T10:56:00.000+02:002008-03-30T19:42:58.442+02:002008-03-30T19:42:58.442+02:00Traditional Slovakian Ginger Cookies are a bit different than the American ones. Ours are crumbly and dry, perfect for afternoon cup of tea. Traditionally baked as stars, we made these .... hm.. pea pods? ;o)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_IbyrjeHfP0s/R-_QUmRP3gI/AAAAAAAABHo/15Xl-E0-P20/s1600-h/ginger_cookie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_IbyrjeHfP0s/R-_QUmRP3gI/AAAAAAAABHo/15Xl-E0-P20/s400/ginger_cookie.jpg" alt="" id="BLOGGER_PHOTO_ID_5183590748415581698" border="0" /></a>The best feature of these cookies is their longevity. Traditionally baked a week before Christmas, ginger stars are quite hard and soften as the time goes by. Then it is only a question of how many hours can you stare at them without having a bite. Here are my:<br /><br /><span style="font-weight: bold;">GINGER COOKIES:</span><br />(Zázvorové koláčiky)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_IbyrjeHfP0s/R-_P7mRP3fI/AAAAAAAABHg/pmdfL1d4NT0/s1600-h/gingercookie.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://bp2.blogger.com/_IbyrjeHfP0s/R-_P7mRP3fI/AAAAAAAABHg/pmdfL1d4NT0/s200/gingercookie.jpg" alt="" id="BLOGGER_PHOTO_ID_5183590318918852082" border="0" /></a><ul><li><span lang="SK">220 g all purpose flour</span></li><li><span lang="SK">220 g powdered sugar<br /></span></li><li><span lang="SK">3 egg yolks<br /></span></li><li><span lang="SK">1 egg</span></li><li><span lang="SK">lemon zest<br /></span></li><li><span lang="SK">1 tbsp fresh grated ginger<br /></span></li><li><span lang="SK">pinch baking soda</span></li><li><span lang="SK">milk</span><span lang="SK"><o:p></o:p></span></li></ul><span lang="SK">Mix the flour together with the sugar, add the egg yolks, eggs, lemon zest, ginger and baking soda dissolved in a splash of milk.</span><br /><span lang="SK">Make a firm dough, roll out, cut out some nice pieces and plac</span><span lang="SK">e on a greased baking tray. Let sit overnight in. On the second day, bake the ginger cookies in the oven pre-heated to 160 degrees Celsius.<br />The freshly baked ginger cookies are very dry and tough. Let sit for couple of days for them to soften up.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_IbyrjeHfP0s/R-_PwGRP3eI/AAAAAAAABHY/wyW_4f_zU-g/s1600-h/ginger_cookies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_IbyrjeHfP0s/R-_PwGRP3eI/AAAAAAAABHY/wyW_4f_zU-g/s400/ginger_cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5183590121350356450" border="0" /></a><span lang="SK">This is the last post in my <a href="http://www.burntmouth.com/search/label/Monday%20Christmas%20Cookie">Monday Christmas Cookies</a> series. Next Monday, for the very last time, we will celebrate this whole cookieness with a glass of <span style="font-weight: bold;">home-made eggnog</span>.</span><br /><span lang="SK"><br /></span>zlamushkahttp://www.blogger.com/profile/12359856305294505035noreply@blogger.com