A Polish Christmas I: Pierniczki

For Christmas, we threw a Polish feast. It's a little late for holiday food, but we made everything on Christmas Eve and there was way too much stuff to post in time! So here's the first of many: traditional pierniczki (with a twist). Pierniczki are Polish gingerbread cookies glazed with chocolate. Heart shaped cookies (like one above) are passed out to children on December 6 by Swiety Mikolaj (St. Nicholas). Our version includes citrus zest, a unique blend of spices, and a dollop of plum jam in the center, the bottom coated in chocolate. It's laborious work but it's worth it!

INGREDIENTS

Spices

-1 tsp ground cinnamon (+)

-1 tsp ground ginger (+)

-1/2 tsp ground cloves

-1/8 tsp cardamom*

-1/8 tsp white pepper*

-1/4 tsp nutmeg

-1/4 tsp allspice

-2 tsp freshly grated mixed peel (lemon, lime, orange)

-2 large eggs

-1 cup white sugar

-1 1/4 tsp baking soda

-3 tbsp water

-3/4 c honey + 1/4 c molasses

-4 + c all-purpose flour (4 3/4 c max)

-0.6 lbs chocolate*

-approx. 1/2 c plum jam (strawberry/raspberry work too)

-extra flour for rolling

                       

SPECIAL EQUIPMENT

-Kitchen Aid

-Silicone baking mats or parchment paper

-small heart cookie cutter 

-circle indenter*

-double boiler*

DIRECTIONS (makes about 50 small heart cookies)

*Original recipe here.

1. Combine spices and prepare mixed peel. Set aside.

2. Dissolve baking soda and water in a small bowl. Set aside.

3. In your stand mixer, beat eggs and sugar until light and lemon-colored.

4. Add the spices, peel, baking soda-water, honey, and molasses. Mix well. 

5. Add 4 cups flour gradually (and carefully) and mix until a stiff dough forms. If wet and sticky, add more flour 1 tablespoon at a time. Make sure to keep track how much flour you use, because if you use more than 4 3/4 cups, the cookies will be too dry.

6. Shape dough to form into a ball, wrap in plastic, and let rest for half an hour.

                                                  

                                             

*Tea break at 11 pm ;)

7. Heat oven to 390℉ (convection). Cover baking pans with silicone baking mats. 

8. Half the dough for more manageable batches and cover your surface with plenty of flour. (It sticks easily- so do the same for your rolling pin.) Roll into 1/4 inch thickness.* Use heart cutters to cut out shapes. 

                                                    

9. On a baking sheet, use a circle indenter to mark a shallow hole in the center of the cookie. Flour occasionally to keep from sticking. Using a small spoon or teaspoon measurement, carefully scoop plum jam in the indent.
                                   

10. Bake at 390℉ (convection) for 8 minutes. Unlike the gingerbread you're used to, the pierniczki will be done when they are soft and golden brown. Test one, it should be chewy in the middle but not too hard. (They will eventually air dry, but in my experience separate batches always turn out a little different.) 

                                            

11. Cool cookies on a baking rack.

12. In a double boiler, heat the chocolate until melted. Take chocolate off of heat, still stirring occasionally. 

                                  

13. Coat bottom of pierniczki with an even layer of chocolate. We've done it by drizzling, dipping, using basting brushes, there are lots of ways to do it. 

14. Let dry overnight or until hard. Store in an airtight container or in the freezer.

                                     

                                                  

*Experiment cookie: Double layer with extra jam and cookie.

*TIPS*

Cardamom/White Pepper: A pinch too many can be overpowering, so this is a spice you don't want to be generous with. 

Chocolate: We've used different kinds every time, Ghirardelli, and Trader Joe's. It should be nice chocolate though.

Circle indentation: We use a wine stopper with a circular top, but the bottom of a teaspoon can work.

Double Boiler: I've never actually used a double boiler, but a small pot filled with about a cup of water and a glass/metal bowl on it. The bowl needs to fit the pot so it can keep itself up without touching the water on the bottom.

Rolling Dough: I've found that straight out rolling will crack the dough, so flatten it with your hands first and then rolling it out.

Scrumptiously,
Tiny Mangoes 💕