Holiday Cookie Recipe Swap
2012 cookie swap: Lia's Grybai cookies
2012 cookie swap: Lia's Grybai cookies
Holiday Cookie Recipe Swap
2012 cookie swap: Lia's Grybai cookies
These cookies are a Lithuanian tradition that I have passed on from my grandmother. I make them every Christmas and I give them away wrapped up in gift boxes to my friends and family. They are small mushroom-shaped
gingerbread cookies called "Grybai".
Ingredients
For the icing on the stems
For the icing on the caps
Directions
1 Heat honey in large saucepan over medium heat until it bubbles. Remove from heat.
2 Stir in sugar, butter, egg and spices.
3 Measure flour, baking soda and salt in to bowl. Stir in honey mixture. Turn onto lightly floured board.
4 Kneed until dough is easy to handle and not too sticky, about five minutes. Dough should be firm enough to hold impression of finger. Chill dough for at least 30 minutes.
5 Heat over to 350 degrees.
6 Divide dough into four equal parts. Make mushroom “stems” from one part. Shape into two rolls, each 24 inches long and about a third of an inch in diameter (about the width of a pencil).
7 Cut in to 1-inch lengths, reshaping ends of each “stem” to make it fit in cap more easily.
8 Bake on an ungreased cookie sheet for 5 to 7 minutes.
9 For the mushroom caps, form approximately 1-inch balls from the remaining dough. Make an indentation in each ball and shape into a cap.
10 Bake on ungreased cookie sheet with the indented side down for 10 to 12 minutes.
To assemble
1 When the caps are fresh out of the oven, dip the stem in egg white and attach to the cap. Do this quickly so the stem adheres to the cap.
2 Apply icing to the stems and base of cap using the icing sugar mixture. Let them dry upside down for at least 4 hours. (I used a special board with holes cut in it to keep the mushrooms perfectly in place)
3 When the icing is dry, melt the chocolate wafers and dip each one in the chocolate followed by some sprinkles.
4 Position the cookie upright and let them dry for about 30min - 1hr. When the caps are dry, dip each cookie stem in egg white and coat in poppy seeds.
Makes about 4 dozen cookies.
Ingredients
- ¼ cup sugar
- 1 egg
- 1-½ teaspoons ground cinnamon
- 1-½ teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2-¾ cups flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
For the icing on the stems
- 3 cups powdered sugar
- Water (add until the constancy is thick but easy to spread on the stems)
For the icing on the caps
- Melted Merckens chocolate wafers (Available at Bulk Barn)
- Sprinkles
Directions
1 Heat honey in large saucepan over medium heat until it bubbles. Remove from heat.
2 Stir in sugar, butter, egg and spices.
3 Measure flour, baking soda and salt in to bowl. Stir in honey mixture. Turn onto lightly floured board.
4 Kneed until dough is easy to handle and not too sticky, about five minutes. Dough should be firm enough to hold impression of finger. Chill dough for at least 30 minutes.
5 Heat over to 350 degrees.
6 Divide dough into four equal parts. Make mushroom “stems” from one part. Shape into two rolls, each 24 inches long and about a third of an inch in diameter (about the width of a pencil).
7 Cut in to 1-inch lengths, reshaping ends of each “stem” to make it fit in cap more easily.
8 Bake on an ungreased cookie sheet for 5 to 7 minutes.
9 For the mushroom caps, form approximately 1-inch balls from the remaining dough. Make an indentation in each ball and shape into a cap.
10 Bake on ungreased cookie sheet with the indented side down for 10 to 12 minutes.
To assemble
1 When the caps are fresh out of the oven, dip the stem in egg white and attach to the cap. Do this quickly so the stem adheres to the cap.
2 Apply icing to the stems and base of cap using the icing sugar mixture. Let them dry upside down for at least 4 hours. (I used a special board with holes cut in it to keep the mushrooms perfectly in place)
3 When the icing is dry, melt the chocolate wafers and dip each one in the chocolate followed by some sprinkles.
4 Position the cookie upright and let them dry for about 30min - 1hr. When the caps are dry, dip each cookie stem in egg white and coat in poppy seeds.
Makes about 4 dozen cookies.
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