LEBKUCHEN COOKIES
Classic lebkuchen cookies with a lemon glaze. Prepared in advance, these traditional German Christmas cookies are gingerbread-like in flavor and have a soft and chewy texture. These cookies are a great festive treat for the holiday season! Recipe featured from Midwest Made from Shauna Sever.
Provided by Laura // A Beautiful Plate
Categories Cookies and Bars
Time P5DT25m
Number Of Ingredients 19
Steps:
- Prepare the Cookies: In a 1½ quart saucepan, combine the honey and muscovado sugar. Over medium-high heat, stir gently until the sugar begins to dissolve and the mixture just begins to come to a simmer. Remove the pan from the heat and stir in the butter. Let cool until warm to touch. Whisk in the egg and lemon zest and juice.
- In the bowl of a stand mixer fitted with a paddle attachment, stir together the flour, baking soda, salt, and spices.
- On low speed, stir in the wet ingredients until a smooth, sticky dough forms. Laura's Note: This will be slack and loose, don't worry! Scrape the dough into a lightly oiled ceramic bowl and cover with a plate - you want the dough to be able to breathe.
- Allow the dough to "ripen" at cool room temperature for 1 to 2 days - do not refrigerate. (The large amount of honey and sugar will keep bacteria at bay.)
- Position racks to the upper and lower thirds of the oven and preheat it to 350°F (180°C). Line two baking sheets with parchment paper.
- Turn out the dough onto a well-floured work surface. Roll it out to a ¼-inch/6 mm thickness. Use a bench scraper or thin spatula to get under the dough and scoot it around in the flour occasionaly to prevent sticking. Cut shapes with 2-inch/5 cm cutters and place 1 inch/2½ cm apart on the prepared baking sheets. Sweep away any excess flour with a pastry brush.
- Bake until fragrant and lightly browned, about 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking time. (Watch closely, as honey in the dough can make the edges catch and burn quickly.)
- Prepare the Glaze: In a medium bowl, whisk together the confectioner's sugar, egg white, lemon juice, and salt for a smooth, thin, runny glaze. (Add a few drops of lemon juice, as needed, to achieve this consistency).
- Let the cookies firm up and cool on the baking sheets for 5 minutes. Run an offset spatula under the cookies to gently looesn them from the parchment paper, leaving them on the sheets.
- While still warm, brush the cookies with glaze and transfer to wire racks. Allow the cookies to cool and the glaze to dry completely.
- The secret to a perfect lebkuchen texture is in the resting phase: place the cookies into airtight containers in layers, seperated by parchment or wax paper. Tuck a wedge of apple in the container before sealing. Store in a cool place for at least 3 days, or up to 2 weeks, to allow the cookies to ripen once more before serving.
Nutrition Facts : ServingSize 1 serving, Calories 125 kcal, Carbohydrate 7 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 58 mg, Sugar 8 g, UnsaturatedFat 9 g
LEBKUCHEN - GERMAN CHRISTMAS COOKIE RECIPE - (4.2/5)
Provided by carvalhohm
Number Of Ingredients 23
Steps:
- Cookies: Combine honey and molasses in a medium saucepan; bring to a boil. Remove from heat; stir in brown sugar, egg, lemon juice and lemon zest. In a large bowl, combine flour, baking soda and all spices. Add the molasses mixture and mix well. Stir in citron and hazelnuts. Cover and chill overnight. Preheat oven to 350°F (167°C). Dust flour on a hard surface, roll out a small amount of the chilled dough to 1/4-inch thickness. If dough is sticky, use more flour when rolling. Using a cookie cutter or a glass, cut round cookies out and place them on a greased cookie sheet. Bake for 10-12 minutes. While baking, make icing (directions below). Place baked cookies on a cooling rack and brush with icing while still hot. You can decorate with slivers of nuts or candied citron or other dried fruit. Or if you prefer, you can drizzle with melted chocolate. Store in a sealed container with a wedge of apple or orange to retain moistness. Icing: Heat sugar and water or milk with vanilla in a small saucepan, but do not boil. Remove from heat and stir in confectioner's sugar. If icing becomes crystallized, reheat and add water or milk as needed. Cook time: 10-12 minutes.
OLD GERMAN-POLISH RECIPE FOR LEBKUCHEN (CHRISTMAS COOKIES)
This is a family recipe that I received from my mother-in-law. They were German-Polish farmers in the early 1900s on the eastern Germany-Poland border. This is a chewy, honey-based Christmas cookie. Melt dark chocolate and apply a thin coat to the cookie (as an extra treat)!
Provided by Steve Mitchener
Categories World Cuisine Recipes European Eastern European Polish
Time P1DT46m
Yield 20
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Stir in sugar and honey. Bring to a boil; let cool, about 10 minutes.
- Whisk flour, cinnamon, and cloves together in a bowl.
- Mix baking soda and water together in a bowl; stir into butter mixture. Mix in eggs. Add flour-spice mixture; stir until dough is combined. Cover with plastic wrap; refrigerate for 24 to 48 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll dough out; cut into cookies and place on a baking sheet.
- Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 57.8 g, Cholesterol 30.8 mg, Fat 5.5 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 3.1 g, Sodium 136 mg, Sugar 29.1 g
LEBKUCHEN (GERMAN CHRISTMAS HONEY COOKIES)
This recipe is from an OLD betty crocker cookbook and is my absolute favorite Christmas cookie. My MIL sends a batch every year and is one of my favorite things of the season. DO NOT overbake these or they will become so hard that you might need to have dental work done (lol) If the cookies are too hard she suggests placing them in an airtight container with an apple slice. I did not include chilling time in the recipe.
Provided by GotBoxer
Categories Dessert
Time 1h10m
Yield 72 cookies
Number Of Ingredients 18
Steps:
- Mix honey and molasses and bring to a boil. Remove from heat and cool completely.
- Stir in brown sugar, egg, lemon juice and lemon rind.
- Sift together flour, baking soda and spices, then stir into the honey-molasses mix.
- Mix in the citron and chopped nuts, place the dough in the refrigerator and chill overnight.
- Roll out a small amount of dough at a time to 1/4 inch thick, keeping the rest in the fridge. You can either cut out oblong shapes about 1 1/2" x 2 1/2" or just cut out circle shapes about 2" in diameter.
- Place on a GREASED baking sheet about 1" apart.
- Place 3 almonds on top of each cookie in a flower shape, and place in a 400 deg oven for 10-12 min or until no imprint remains when touched lightly.
- While cookies bake, make glaze by boiling the water and sugar to 230 degrees - until it just barely begins to thread.
- Remove from heat and stir in confectioners sugar.
- Brush the hot glaze lightly over the cookies (if it gets grainy reheat slightly with a little water to thin again).
Nutrition Facts : Calories 57.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 2.9, Sodium 16.1, Carbohydrate 13, Fiber 0.2, Sugar 8.7, Protein 0.7
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