Curd gingerbread
If you haven't found your perfect gingerbread recipe yet, or can't decide which one to choose, or if you're having trouble making them at all, this recipe is for you! These are the most delicious and tender gingerbread cookies. Try them, and I think you'll love them! Thanks to Sveta Antonopoulo for the recipe.
So, let's take these products.
The cottage cheese should be exactly like this, that is, it's a curd mass. Mix all the ingredients. You can replace the baking powder with 1 teaspoon of baking soda. You may need less flour, so add it in portions. Knead the dough until it doesn't stick to your hands.
Cover the dough and let it rest on the counter for 30 minutes; I used longer. Divide the dough into two pieces. Roll it out into a thick sheet, about 2 cm thick. Then, using a shot glass, cut out small circles.
Place the curd gingerbread cookies on a baking sheet, spacing them apart. Bake in the oven for 20 minutes at 180 degrees Celsius.
This makes about two sheets of gingerbread cookies. While the cookies are baking, make the glaze. Beat the egg whites for 5 minutes, then add the powdered sugar. You can use less than I listed if you don't like your cookies too sweet.
Place the hot gingerbread cookies in the pan and immediately coat them with glaze using a brush. You can also dip the cookies in the glaze. Let the curd gingerbread cookies cool.
Let them sit until the icing sets. Here they are, the most delicious gingerbread cookies!
Bon appetit!
And one more photo of cottage cheese gingerbread.
