HAVEN 'T MADE THESE IS A WHILE..!!! MY MOTHER USED TO MAKE UP A LARGE BATCH AND WRAP THENMIN WAXED PAPER FIRST THEN IN PLASTIC WRAP TO STORE THEM IN THE BACK OF THE FRIDGE FOR A FEW DAYS..
THEN IT WAS TIME TO BAKE ALL OF THAT yEARS CHRISTMAS COOKIES. THOUGH THEY NEVER LOOKED LIKE THE ONES SOLD IN THE cHRISTMAS MARKET OF GERMANY,.
THEY WERE EVERYONE'S FAVORITE COOKIE!
Best German Lebkuchen
I brought this recipe over from Germany almost 20 years ago. It has molasses, cinnamon, nutmeg, cloves, honey, and brown sugar in it. This is one of my favorite memories of Germany at Christmastime.
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Ingredients
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½ cup honey
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½ cup molasses
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¾ cup packed brown sugar
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1 large egg
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1 tablespoon lemon juice
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1 teaspoon lemon zest
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2 ¾ cups all-purpose flour
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½ teaspoon baking soda
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1 teaspoon ground cinnamon
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1 teaspoon ground cloves
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1 teaspoon ground allspice
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1 teaspoon ground nutmeg
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⅓ cup diced candied citron or mixed candied fruit
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⅓ cup chopped hazelnuts
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1 cup white sugar
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½ cup water
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¼ cup confectioners' sugar
Directions
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Stir honey and molasses together in a medium saucepan over medium heat until combined and beginning to boil, about 2 minutes. Remove Stir in brown sugar, egg, lemon juice, and lemon zest until well blended. and stir in the brown sugar, egg, lemon juice and lemon zest. Whisk flour, baking soda, cinnamon, cloves, allspice, and nutmeg together in a large bowl until evenly combined. Add molasses mixture to dry ingredients and stir until dough forms. Mix in citron and hazelnuts. Cover dough and refrigerate until firm, at least 8 hours to overnight.
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Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper. Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut into small rectangles and place 1 inch apart on prepared baking sheets.
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Bake in the preheated oven, until no imprint remains when touched lightly, about 10 to 12 minutes. Brush hot cookies with icing and transfer immediately to wire racks to cool completely. Store in an airtight container with a piece of apple or orange for 2 to 3 days to soften and develop flavor.
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To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes grainy, reheat gently with a little water until crystals dissolve.
Cook’s Note
For a glazed finish, brush cookies with icing twice, allowing the first layer to set before adding the second.
