Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup sour cream
- 1/2 cup chopped walnuts
Special equipment needed:
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, beat the butter, honey, and sugar together until light and fluffy.
4. Add the egg and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the sour cream, and mix until just combined.
6. Fold in the chopped walnuts.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 135
Fat: 7g
Saturated Fat: 3g
Cholesterol: 21mg
Sodium: 105mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 10g
Protein: 2g
Substitutions for ingredients:
- You can use any type of nuts you like instead of walnuts, such as pecans or almonds.
- You can substitute the sour cream with plain Greek yogurt or buttermilk.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the dough for a fruity twist.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
- Dust the cookies with powdered sugar before serving for a pretty presentation.
Tips and tricks:
- Make sure the butter is softened to room temperature before beating it with the honey and sugar.
- Don't overmix the dough or the cookies will be tough.
- Use a cookie scoop or spoon to ensure that the cookies are evenly sized and shaped.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
You can warm up the cookies in the microwave for a few seconds or in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar for a festive look.
Garnishes:
You can garnish the cookies with chopped nuts or a drizzle of melted chocolate.
Pairings:
Serve the cookies with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it comes together.
- If the cookies are spreading too much, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from going stale or getting contaminated.
Food history:
Tula pryanik is a traditional Russian gingerbread that originated in the city of Tula. It is typically made with honey, spices, and flour, and is often decorated with intricate designs.
Flavor profiles:
These honey tula pryanik cookies are sweet, spicy, and nutty, with a soft and chewy texture.
Serving suggestions:
Serve these cookies as a snack or dessert with a cup of hot tea or coffee.
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Region: Russian