
From the kitchen of Carla Wilson
Beat together until frothy:
8 egg YOLKS
4 egg WHITES
Add:
1/4 lb butter, melted
Mix together, then SLOWLY add:
1 lb powdered sugar (3 1/2 c)
2 Tbsp ginger
Mix for 10 minutes.
Add:
4 1/2 c flour
5 tsp baking powder
Mix for 5 minutes.
Form into a couple of dough balls.
Wrap in wax paper.
Refrigerate a couple hours.
Roll dough 1/2″ thick.
Use zazzy cookie cutter, or cutter of your choice.
Place on greased cookie sheets- about 5 sheets.
Let stay overnight.
IN MORNING:
Bake @ 400, 7 minutes
NOTES
- This is a traditional Slovakian ginger cookie (pronounced ZAHZ-vor-ni-kee) or Zazzy for short. The cookies set overnight (this helps them raise). They will DOUBLE in height while baking. The bottom half will be spongier than the top.
- I was curious what would happen if I didn’t wait overnight. So I let the cookies rest 5 hours then baked. See photo. The cookies still had great flavor, but they didn’t poof as much, the texture was softer & the tops wrinkled. I actually prefer them this way, I like the softer texture, but follow the directions for a propper zazzy cookie. – Stephanie


