Lebkuchen #1

Yield: 72 Servings

Measure Ingredient
3¼ cup Sifted all-purpose flour
½ teaspoon Baking soda
1 teaspoon Ground cinnamon
¾ teaspoon Ground cloves
1 teaspoon Ground allspice
¾ teaspoon Ground nutmeg
½ cup Honey
½ cup Dark molasses
¾ cup Dark brown sugar; firmly packed
1 \N Egg; slightly beaten
1 teaspoon Grated lemon peel
1 tablespoon Lemon juice
⅓ cup Finely chopped candied citron
½ cup Chopped walnuts
1½ cup Confectioner's sugar
3 tablespoons Hot water
¼ teaspoon Vanilla extract

Sift together flour, baking soda, cinnamon, cloves, allspice and nutmeg.

Combine honey and molasses in a small saucepan and bring to a boil over moderate heat (about 250 degrees), stirring occasionally. Remove mixture from heat and pour into a large bowl; cool slightly. Stir brown sugar, egg, lemon peel and lemon juice into honey-molasses mixture. Gradually add the flour mixture and stir until well blended. Stir in citron and walnuts.

Chill, covered, overnight. Heat oven to 400 degrees. Grease cookie sheets lightly with unsalted shortening. Place about ⅓ of the dough on a well-floured board. Pat into a rectangle. Place a sheet of wax paper on the dough and roll out to a thickness of ¼ inch. Remove wax paper. With a knife cut dough into 1-½ by 2-½ inch rectangles or diamonds. Place 1 inch apart on prepared cookie sheets. Roll out remaining dough as above.

Bake 8-10 minutes, or until lightly browned. Remove cookies from sheets and cool on wire cake racks until cookies are slightly warm. In a small bowl combine confectioner's sugar, water and vanilla and blend well. Spread on slightly warm cookies. Cookies may be stored in a tightly sealed container for several weeks. Makes about 6 dozen cookies.



From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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