Gingerbread Men (thorner Kathrinchen)
Author/Submitted by: Servings: 10 Categories:
Chocolate
/
Christmas
/
Cookies
/
Desserts
Ingredients: 2
tb
Butter 1/2
c
(scant) sugar 1
c
Plus 1 Tbsp honey 1
tb
Gingerbread spices (ground
Cardamon, anise, cloves,
Cinnamon, ginger - mixed
Together according to taste) 1
sm
Pinch of salt
Grated peel of 1 fresh lemon 2
tb
Sugar 1
Egg yolk 2 1/2
ts
Baking soda 2
tb
Rosewater 2 1/4
c
Flour
Vanilla or
Chocolate icing (optional)
Directions:
Melt together the butter, sugar, and honey over low heat, then allow
to cool. Add the gingerbread spices, salt, grated lemon peel, sugar,
and the egg yolk; stir until lightened. Stir the baking soda into
the rosewater and add to the egg yolk mixture. Combine this mixture
with the flour and knead into a dough. Let stand overnight.
Preheat the oven to 400 degrees F. Generously butter a baking sheet.
Roll out the dough on the sheet about 1/4 inch thick, and cut the
dough into long rectangles or stamp out little gingerbread men with a
cookie cutter (the original 'Kathrinchen' are shaped like the
pastries called 'langues du chat', or "cat's tongues" - or
ladyfingers with broadened ends). Whatever design you decide on, bake
for 15 to 20 minutes. And, if you choose, frost with chocolate or
vanilla icing when cookies are lukewarm. The most popular kind of
Christmas gingerbread in Eastern Germany was associated with The city
of Thorn (present-day Torun), which was founded by The Teutonic
Knights, was a Member The Hanseatic League, and Was the seat of a
famous Medical University
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
Schuster/Poseidon Press, New York. 1989 Shared by: Karin Brewer,
Cooking Echo, 12/93
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