As the
second installment of some of my favorite childhood Christmas traditions I'd
like to share another cookie recipe with you all. This one is a traditional
German cake-like cookie similar to gingerbread, however, the taste is quite
different. Lebkuchen (most closely pronounced "layb-coo-ken") has
been a traditional staple in Germanic Europe since the late 1200s when
specialty bakers and monks have been recorded as creating these honey-based
cakes. Each town, and even family, has a special recipe that is passed down
through the generations which varies as to the spices incorporated (Lebkuchen
can range from spicey to sweet) and the favorite form of decoration. Some are
quite large and hard so that they can be decorated with icing saying and hung
from ribbons for various festive occasions. The following recipe is a moist
cake-like cookie with a pleasingly spicy flavor and can be decorated in a
number of ways: lemon glaze frosting, chocolate coating or simply plain with
almonds and candied fruit. Whatever your preference these make a lovely
addition to any cookie tray during the holidays.
source: Cafe Schubert |
Yield: 18
cookies
What
you'll need:
For the
cookies:
- 3 cups all-purpose
flour (plus extra for kneading)
- 1/2 tsp baking soda
- 1 1/4 tsp ground
nutmeg
- 1 1/4 tsp ground
cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground
allspice
- 1 egg
- 3/4 cup light brown sugar
- 1/2 cup honey
- 1/2 molasses
For the
Glaze:
- 1 cup confectioner's
sugar
- 2 tbsp. water
- 1 tbsp. lemon juice
Optional:
- Sliced Almonds or
other nuts, candied fruit
Directions:
- Sift together the
flour, baking soda, nutmeg, cinnamon, cloves and allspice. Set aside.
- Beat the egg and sugar
together on medium speed until light and fluffy, about 2 minutes. Scrape
down the bowl.
- Beat in the honey and
molasses until thoroughly combined.
- On low speed, stir in
the flour mixture until just combined.
- Turn the dough out
onto a well-floured surface. Knead the dough, adding more flour as needed
until a stiff dough is formed.
- Wrap the dough in
plastic wrap and chill until firm (about 2 hours or overnight).
- Preheat the oven to
350F. Grease 2 baking sheets or line with parchment paper
- On a well-floured surface,
roll out the dough into 9x12-inch rectangles. Cut the dough into 18
3x2-inch rectangles (or with any cookie cutter shape you desire). Bake for
10-12 minutes.
- Transfer to a wire
rack and let cool completely. Whisk together the confectioner's sugar, water
and lemon juice for the glaze. Brush or spread on top of the cookies.
- Allow the glaze to
firm before storing in an airtight container at room temperature.
Steader's
Note: These cookies taste better after a couple of days "rest" since the flavors develop over time. Also, place the sliced almonds or other nuts and fruit on top of the cookies
before baking. You can glaze over them if you choose after baking or leave them
plain. If the recipe is varied to make a drier cookie and a hole is made before baking, these can be iced/decorated and hung from the tree as ornaments.
I hope
you enjoy these and let me know how they turn out for you should you decide to
give them a try.
this post may have been shared at one (or all) of these wonderful blog hops!
I just love that you have kept some history in your life. That will be a fun heritage to pass on to the next generation as it looks like someone did a great job of that with you! Thank you for sharing your recipe on the Art of Home-Making Mondays!
ReplyDeleteThanks JES!
DeleteOh wow, your lebkuchen cookies are really gorgeous. We saw a lot of these in Germany around the holidays, but it's been so long I can't remember if we tried them or not. I mostly remember being shocked at how the cakes and tortes there were not nearly as sweet as ours. I've learned to appreciate that since though. ;) have a great week!
ReplyDeleteThe difference between European and US desert sweetening is pretty marked isn't it? Thanks for stopping by and commenting Magnolia. Have a good week.
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