These cookies begin with a syrup of sugar, water and butter that is boiled for five minutes and then allowed to cool to room temperature before adding an egg and peppermint extract. That mixture is added to flour, baking soda, and a tiny bit of salt. Unless you are me. If so, you have messed up, and misread the recipe and used baking powder instead of baking soda.
Had that mix-up been the other way around, I probably would have set the flour mix aside until I could use those ingredients in another recipe, but baking powder is not as powerful as baking soda, and so I just added a little baking soda, and moved along.
Once mixed together the dough is a sticky mass that has to be rolled into little one-inch balls and placed on baking sheets, then slightly flattened before baking. Sharon Tyler Herbst is not kidding when she says flour your hands. Repeatedly and well!
After baking and before removing to a rack to cool, the cookies are drizzled with a glaze of powdered sugar, milk and more peppermint extract. They are little pillows of mint, and sweet deliciousness. We all like them, even Kate who is not a big fan of mint — so much so she would prefer Crest made a chocolate-flavored toothpaste.
The Cyrillic for the Romanized iteration of the Russian provided by Ms. Herbst seems to be Мятные пряники and that in turn translates to mint honey-cake. The second word also translates to gingerbread, which when combined with mint? Just the thought of those two flavors together makes me want to scrape my tongue! However, honey-cake as a descriptor for these cookies is apt. They are lovely.