Lebkuchen
A nutty and spicy gingerbread-type cookie. The cookies can be iced or left plain. Either way, they're a delicious alternative to traditional molasses cookies.
Servings: 12
Equipment
- 1 medium saucepan
- 1 Rolling Pin
- 2 mixing bowls large and medium sized
- 2 baking sheets
Ingredients
Cookies
- 1/2 cup honey
- 1/2 cup molasses
- 3/4 cup brown sugar
- 1 large egg
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 3/4 cup flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp allspice
- 1 tsp ground nutmeg
- 1/3 cup candied citron, diced (optional)
- 1/3 cup hazelnuts chopped
Icing
- 1 cup sugar
- 1/4 cup water or milk
- 1/2 tsp vanilla extract
- 1/2 cup confectioners' sugar
Garnish
- sliced almonds, candied citron or ginger, or melted chocolate
Instructions
- In a medium saucepan, bring honey and molasses to a boil. Remove from heat; stir in brown sugar, egg, lemon juice and zest. In a large bowl, combine flour, baking soda, and all spices, and stir in molasses mix, citron, and hazelnuts. Cover. Chill overnight.Preheat oven to 350°. Line baking sheets with parchment paper. On a floured, hard surface, roll out a small amount of chilled dough to 1/4-inch thick. If the dough is sticky, use more flour. Cut dough with desired cookie cutters; transfer to prepared baking sheets. Bake for 10-12 minutes.Meanwhile, make icing by heating sugar and liquids in a small saucepan (do not boil). Remove from heat; stir in confectioners' sugar. If icing crystallizes, reheat and add water or milk. Transfer cookies to rack, and while still hot, brush with icing and decorate with almonds, candied citron or ginger; or, let cool completely and drizzle with melted chocolate. Store in a sealed container.
Notes
When I made these cookies, I added more chopped hazelnuts to the batter. Also, I did not garnish the cookies as they were delicious -- and less caloric -- as they were.