Lebkuchen
Traditional Christmas honey cakes from the Black Forest region of Germany.
Ingredients
| 0.5 cup | 120 ml | honey |
| 0.5 tsp. | 2.5 ml | soda |
| 0.5 cup | 120 ml | molasses |
| 1 tsp. | 5 ml | cinnamon |
| 0.75 cup | 180 ml | brown sugar (packed) |
| 1 tsp. | 5 ml | cloves |
| 1 tsp. | 5 ml | allspice |
| 1 | egg | |
| 1 tsp. | 5 ml | nutmeg |
| 1 tbsp. | 15 ml | lemon juice |
| 0.33 cup | 79 ml | cut-up citron |
| 1 tsp. | 5 ml | grated lemon rind |
| 0.33 cup | 79 ml | chopped nuts |
| — | Glazing Icing (below) | |
| 2.75 cups | 660 ml | Gold Medal Flour |
Instructions
Mix honey and molasses; bring to a boil. Stir in sugar, egg, lemon juice, and rind. Measure flour by dipping method (p. 5) or by sifting. Stir dry ingredients together; blend in. Mix in citron and nuts. Chill dough overnight.
Heat oven to 400° (mod. hot). Roll small amount of dough at a time, keeping rest chilled. Roll out ¼" thick on lightly floured board; cut in oblongs, 2½ × 1½". Place 1" apart on greased baking sheet. Bake 10 to 12 min., or until no imprint remains when touched lightly. Brush Icing lightly over cookies immediately. Quickly remove from baking sheet. Cool and store in airtight container with cut orange or apple for a few days to mellow. Makes 6 doz. cookies.
Note: Do not use Gold Medal Self-Rising Flour in this recipe.
Glazing Icing: Blend 1 cup sugar and ½ cup water in small saucepan. Boil until first indication of thread appears (230° on candy thermometer). Remove from heat. Stir in ¼ cup confectioners' sugar. If icing becomes sugary while brushing cookies, reheat slightly, adding a little water until clear again. Any leftover icing may be used on fruitcake or other fruit bars.