Ukrainian Grandmas Medivnychky Honey Cookies With No Fat Eggs Food

UKRAINIAN GRANDMA'S MEDIVNYCHKY (HONEY COOKIES WITH NO FAT, EGGS

Steps:

• Bring the honey to a boil and keep it hot.
• Sift the rye and white flour into a frying pan. Heat the flour over a low heat, stirring constantly, until hot. Do not scorch. Mix in the baking soda.
• Add the rest of the ingredients to the HOT, not warm, honey, and quickly stir in the hot flour. Beat vigorously until very thick. For easier handling, remove the dough to a greased bowl. Shape the dough into small balls the size of a small walnut and place them well apart on a greased baking sheet. Flatten them down with the bottom of a tumbler wrapped in a dampened cloth.
• Bake in a moderate oven 325°F for about 15 minutes, or until GOLDEN but NOT brown.

UKRAINIAN TEA COOKIES (BUBLYKY)

Steps:

• Cream the butter with the sugar and lemon rind until light. Add the egg yolks, one at a time, and beat well.
• Press the hard cooked egg yolks through a sieve and add to the creamed mixture along with the lemon juice and grated lemon rind. Stir in the blanched (no skins) nuts, and then the flour; mix thoroughly.
• Break off small pieces of dough, roll into finger lengths of pencil thickness, and shape them into rings.
• Mix finely chopped almonds with the 1 cup sugar.
• Dip each ring into a slightly beaten egg white and then into the almond-sugar mixture.
• Place the rings on a greased baking sheet and bake them in a moderate oven (350 degrees F.) for 15 minutes, or until delicately browned.

UKRAINIAN CHRISTMAS HONEY COOKIES MEDIANYKY

Steps:

• Sift together flour, spices, powdered sugar, and baking powder. Note: powdered sugar sometimes called icing sugar, confectioners' sugar or XXX sugar, all the same thing.
• Add eggs, honey, and orange peel to make a stiff dough.
• On a floured work surface, roll out dough about 1/2 inch thick.
• Cut shapes with cookie cutter, place on nonstick baking sheet, and brush with glaze.
• Place 1/2 almond in the middle of each, sprinkle with coarse sugar, and bake in preheated 350 degrees oven until done, about 15 minutes.
• Cool on racks.
• Store in tightly covered tins.

UKRAINIAN ROSETTES (FRIED COOKIES)

Steps:

• Beat the eggs and the egg yolks together.
• Beat in the sugar, butter and salt.
• add enough flour to make medium soft dough that is easy to handle.
• Knead lightly in the bowl to incorporate the flour.
• Cover and let the dough stand for 10 minutes.
• Roll very thin, about 1/8 inch or thinner, using a small amount of dough at a time.
• Cut into circles with small cooky cutters of two different sizes, about 1 1/2 and 1 inch in diameter.
• Place 2 circles of the same size one over the other, and top them with a smaller circle.
• Press the centers together tightly with the blunt button point of a knitting needle, or with a finger tip.
• The knitting needle is preferred as the finger tip leaves a large depression, making the fried rosettes hard in the center.
• Make 5 even slits on the outer edge of the circles to form petals.
• These petals will curl up in frying, giving a rosette shape.
• Fry, a few at a time, in deep fat (375 degrees F) until delicately browned.
• Drain on absorbent paper.
• sprinkle with the confectioners' sugar.
• Just before serving, place the candied cherry, cut in half, or a dab of red jelly, in the hollow of each rosette.

PAULA DEEN'S GINGER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line cookie sheets with parchment paper or nonstick baking mats.
• Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined.
• Add the egg and molasses and beat until completely incorporated.
• Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture.
• Stir until combined.
• Roll the dough into balls about 1-inch in diameter.
• Roll the balls in sugar.
• Place 1/2-inch apart on the prepared cookie sheets.
• Flatten the balls slightly with your fingertips.
• Bake for 8-12 minutes.
• Cool on wire racks.