Prjaniki – Russian Christmas cookies

Ingredients for 1 servings:

• 25 g instant coffee powder
• 75 g boiling water
• 135 g butter
• 100 g honey
• 150 g sugar
• 1 tbsp vanilla paste
• 2 eggs, size M
• 600 g wheat flour type 405
• ½ tsp allspice powder
• ¼ tsp nutmeg powder
• ½ tsp anise powder
• 10 g baking powder
• 1 tbsp vinegar
• 250 g powdered sugar
• 5 tbsp milk

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 10 minutes

but also taste good all year round

Add the instant coffee to the boiling water and dissolve well. Mix the butter, honey, and sugar into the coffee and cook over medium heat for about 5 minutes, until the mixture is nice and creamy. Let it cool to about room temperature. Meanwhile, mix the flour with the allspice, nutmeg, anise, and half of the baking powder, then sift it through. Beat two eggs well into the coffee mixture and stir in the vanilla paste. Mix the remaining baking powder with the vinegar (careful: it will foam!) and stir in. Add the sifted flour and knead everything well. Cover the dough and chill in the refrigerator for about 4 hours. Shape the chilled dough into about 45 equal-sized balls and place them on two baking sheets lined with parchment paper. Preheat the oven to 160°C (top/bottom heat) and bake the dough balls for about 23-25 ​​minutes. Then let them cool on a wire rack. Mix 250g of powdered sugar with about 5 tablespoons of milk until smooth and spread over the cooled cookies. Tip: Or just dust with powdered sugar.