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Online Cookie Recipes for this Holiday Season :: Christmas
Cookie Recipe
Cookie
Recipes Online ::
Lebkuchen
These chewy spicy cookies can be decorated in many different
ways. They can be left plain, frosted with a simple vanilla
glaze, dusted with almonds, topped with candied fruit, or
in my favorite manner which is described below. These make
beautiful cookies with a rich flavor that develops over time.
These cookies are best made two weeks ahead of time, even
though I usually filch one or two hot out of the oven.
3/4 cup honey
3/4 cup light brown sugar
1 egg
3 tablespoons freshly squeezed lemon juice
2 teaspoons grated lemon zest
3 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 cup chopped candied citron
1/2 cup chopped candied lemon and/or orange peel
1/2 cup chopped candied cherries
1 cup chopped almonds
For decorating:
3 cups powdered sugar
1 teaspoon orange extract
1 teaspoon lemon extract
1 teaspoon rum extract
milk
candied cherries, halved
sliced almonds
In a large saucepan bring the honey to a boil. Remove from
the heat and beat in the brown sugar. In a small bowl beat
the egg. Add a teaspoon of the honey mixture to the egg and
beat rapidly. Add the egg mixture to the saucepan and beat.
Add the lemon juice and zest. In a small bowl whisk together
the flour, baking soda, cinnamon, nutmeg, allspice, ginger,
and salt. Blend into the honey mixture until well incorporated.
Fold in the candied fruit and almonds. Place the dough in
a bowl and cover tightly with plastic wrap. Chill for 48 hours.
Preheat the oven to 350 degrees. Roll out the dough on a lightly
floured surface a 1/4 inch thick. Cut the cookies with a 2
inch circular cutter and place on ungreased cookie sheets.
Bake for 8 to 10 minutes or until the edges just start to
turn pale golden brown. Cool the cookies on the sheets for
5 minutes, then finish cooling on wire racks. Once all of
the cookies are cooled, mix the powder sugar with the extracts
in a small bowl. Add enough milk to form a thin glaze. Place
a teaspoonful of glaze on each cookie and spread with the
back of a spoon, only coating a few cookies at a time. Place
a candied cherry half in the center of each cookie and fan
out the almond slices around the cherry half to form "flowers"
Let dry overnight, then tightly wrap in an airtight container.
Let mature for two weeks before eating.
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