This recipe is old, still from the 80s, but over all subsequent years, it has not been lost among the millions of recipes. After all, these gingerbread cookies are so soft, tender and fragrant. Recommend!
Ingredients: flour, cottage cheese, sugar, vegetable oil, soda (quench with vinegar), egg, For glaze:, powdered sugar -, egg white, lemon juice to taste
Cooking method:
Mix cottage cheese with egg, sugar and beat until smooth. You can use a mixer or blender. Then add vegetable oil, soda, slaked with vinegar. Gradually adding flour, knead the dough. The amount of flour depends on the fat content of the cottage cheese. Roll out the dough on a floured surface to 1.5cm thick. With a glass with thin edges, cut out circles. In order for the mugs to fall behind well, the glass must be constantly dipped in flour. Put the blanks on a baking sheet covered with baking paper.
Bake at 200°C for 15-20 minutes until golden. For the glaze, beat the egg white with powdered sugar until a smooth, shiny mass is obtained. Add lemon juice to taste. Place the warm gingerbread cookies in a large bowl, pour over the icing and stir to coat the gingerbread cookies. Lay on a wire rack until the glaze has set.