Missouris Lebkucker Lepe Cookies Recipes

LEBKUCHEN COOKIES RECIPE

Steps:

• Mix candied peel with rum and set aside to soak. Toss ground nuts with spices and baking powder and set aside.
• Beat the eggs on high until pale yellow, about four minutes. Add sugar and salt, and beat on high five minutes more.
• If very wet (though it likely won't be), drain the candied peel. Using a wooden spoon, fold the nut flour mixture and candied peels into the egg mixture until the flour is well incorporated, but do not over mix.
• Line a baking sheet with parchment paper. Place rounded spoonfuls of the mixture on the parchment paper, making sure each cookie is at least 2 cm tall and leaving 3 to 4 cm between them. The cookies do not spread much in baking, so if you prefer perfectly smooth lebkuchen rather than craggy ones, it's best to smooth them out by hand at this point. Optional: if using back-oblaten, form cookies directly on wafers, making sure that each cookie is about 2cm tall. Again, as the cookies don't spread in baking, cover the entire wafer.
• Allow the cookies to rest for one hour at room temperature.
• Preheat the oven to 150°C (302°F). Bake cookies for 15 to 18 minutes, rotating pans halfway through, until the cookies are lightly browned, and spring back to the touch. (It's better to air on the side of slight undercooking, as you want them to be moist and they dry out quickly.) Remove them from the oven and cool slightly on the baking sheet before transferring to a wire rack.
• Store lebkuchen in an air tight container between layers of wax paper in the fridge. Cookies will keep, refrigerated, up to two weeks.
• For an extra treat, dip them in chocolate, or glaze them with a thin sugar icing.

LEPP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the 1 cup flour, 1/2 cup brown sugar and 1/2 cup shortening. Mix until it reaches a coarse crumb mixture.
• Stir together eggs, sugar, oil, and buttermilk. Then add dry ingredients and vanilla. Drop from tablespoon onto ungreased cookie sheet. Sprinkle crumb mixture on dough.
• Bake until slightly browned, 8 to 10 minutes.

MISSOURI COOKIES

Steps:

• Add first 5 ingredients to a saucepan.
• Bring to a boil, and boil 1 minute.
• remove from heat.
• Add in oatmeal and peanut butter.
• Mix well.
• Spoon by teaspoons to foil.
• Let cool 15 minutes.
• Store in airtight container in refrigerator.

LUCKY LEPRECHAUN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. For leprechauns, cut out dough with lightly floured 5-in. gingerbread boy cookie cutter. If desired, trim leprechaun's body for a thinner shape. , For each hat, cut a 1-1/4-in. square and a 1-3/4x1/4-in. brim from dough scraps. Place leprechauns 2 in. apart on ungreased baking sheets. Place hat squares and brims above heads, shaping gently to touch the heads., Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute before carefully removing to wire racks to cool completely., Tint small amounts of Royal Icing pink, skin tone and black. Leave a small amount plain (white). Tint remaining icing Kelly green, leaf green green and orange. Frost leprechauns; if desired, decorate using shamrock sprinkles on hat and gold sprinkles as buttons, use edible marker to draw freckles.

BRAUNE LEBKUCHEN

Steps:

• Boil honey, sugar and butter together for five minutes; cool.
• Beat egg and add to water.
• Sift dry ingredients together.
• Add sifted dry ingredients to honey mixture alternatively with egg/water mixture.
• Add nuts and citron last.
• Cover and chill at least overnight.
• If the dough is allowed to ripen in the refrigerator for several days before rolling out, the flavor and texture of the cookies are improved.
• Roll out to about 1/4-inch thickness and cut with fancy cookie cutters.
• Preheat oven to 350°F.
• Bake for 15 or 20 minutes, depending on your oven (taking care not to scorch).
• Ice with colored icing or a sugar glaze.
• To make glaze, mix powdered sugar and water together to make it the consistency of thin cream.

LEBKUCHEN

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses, buttermilk and extract. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well. Stir in walnuts., Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped. Stir into batter; press into prepared pan. Bake 25-28 minutes or until lightly browned., For glaze, in a small saucepan, bring sugar and water to a boil; boil 1 minute. Remove from heat; whisk in confectioners' sugar. Spread over warm bars. Cool completely in pan on a wire rack.

MISSOURI'S LEBKUCKER (LEPE) COOKIES

Steps:

• Heat butter & molasses until real thin. Mix baking soda and buttermilk together. Now mix all ingredients together, EXCEPT for flour. Add flour gradually and mix well. Form into rolls and wrap in wax paper. Refrigerate overnight. Slice 1/4" thick & bake on greased cookie sheets at 325 for approximately 15 minutes.
• NOTE: Wilma Distler said this recipe had been handed down from mother to daughter as far back as her great-grandmother. As you can see, this authentic German recipe is chock-full of nuts and candied fruit, but is still easy to put together. Don't let the long list of ingredients throw you!