View Previous Recipes
Lebkuchen
As a little girl, I loved Christmas cookies! I remember my grandmotherly friend
Tina knocking on our door, holding a plate of beautiful cookies in her hands.
One of my favorites was her Lebkuchen. I'd choose the rich brown rectangle,
admire its dainty flower on top, and then take a bite and experience the
mingling of spices that tasted like magic. They are still one of my favorites,
and I make sure I set aside time each year to make them before my family
celebrates Christmas.
Lebkuchen originally came from Germany, and were probably invented by medieval
monks in the 13th century (according to Wikipedia online). Recipes vary with
the spices and glazes used, however most recipes call for honey, spices, almonds
and candied fruit. My friend from Austria says they use a different leavening
agent in Europe, however my recipe is adapted to ingredients readily found in
the States.
Since this recipe contains no butter or shortening, they are a decently healthy
choice for the holidays. They take a little longer to make than a drop cookie,
but they make a lovely gift, and are a delight to eat with a cup of tea or
coffee.
Lebkuchen
Recipe from Mrs. Tina Crouch
Bake 350 degrees 12 minutes or until lightly browned.
Makes around 3 dozen cookies.
|
Cookies:
- 1 egg
- ¾ cup brown sugar
- ½ cup honey
- ½ cup molasses
- 3 cups flour
- 1 ¼ tsp. both cinnamon and nutmeg
- ½ tsp. both cloves and allspice
- ½ tsp. baking soda
- ½ cup finely chopped almonds
|
Glaze:
1 slightly beaten egg white substitute (pasteurized egg white substitute
found at stores like Trader Joes) or leave the egg white out and add 2
Tbsp more lemon juice
- ½ tsp. finely grated lemon peel
- 1 Tbsp. fresh lemon juice
- 1 ½ cups powdered sugar
- dash salt (about 1/8 tsp.)
|
Decoration:
- Cut maraschino cherries into quarters or smaller pieces
- Slivered almonds
- Plastic wrap, cut into ~ 6x8" rectangles
|
Directions:
Beat egg thoroughly, then beat in brown sugar and continue to beat until
fluffy. Then add molasses and honey and mix until blended. Sift together dry
ingredients and add to creamed mixture. Stir in nuts (dough will be stiff).
Chill several hours.
On floured board, roll to ¼" and cut into 3 ½" by 2" rectangles. Decorate with
bit of cherry in the center and slivered almonds surrounding the cherry to look
like a flower. Bake on greased cookie sheet until lightly browned. Remove from
sheet and cool slightly. While still warm, use a pastry brush to spread a light
layer of lemon glaze. When totally cool, wrap in pieces of plastic wrap. They
will keep in an air tight tin for several weeks.
Per Serving: 100 calories each, with 3g protein
|
