• 113 g butter
  • 1 cup sugar
  • 1 cup honey
  • 1 tsp baking soda
  • 1.5 cup rye flour
  • 1.5 cup unbleached all-purpose flour
  • 2 eggs
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground anise
  • 1/4 tsp ground all-spice
  • 1/4 tsp finely ground black pepper
  • 1/4 tsp nutmeg


  • 5 tbs sugar
  • 1 tbs milk


Preheat the oven to 350 F.

Melt the butter in a heavy sauce pan on low heat.  Once the butter is melted, add sugar, honey, and baking soda, steering with a wooden spoon, so the sugar and the honey dissolve.  Make sure the mixture doesn't start boiling.

Combine all spices, and rye and all-purpose flour, and whisk together.

Take the liquid mixture from the heat and beat in the eggs.  Add flour in 3 batches constantly steering. After 3rd batch was added, I had to employ my KitchenAid mixer to completely incorporate the flour.  

The dough will be sticky.  Make a ball out of it, and place on parchment paper.  Cover with a plastic wrap and roll into a 1/2 -inch thick pancake.  Cut out the cookies.  

Bake for 20 min until golden brown.

Make the glaze by combining sugar and milk in a small sauce pan and letting the mixture boil.  As soon as the mixture starts bubbling, apply it to the hot pryaniki with a brush.