Mom's Lebkuchen
Nutritional Info
- Servings Per Recipe: 60
- Amount Per Serving
- Calories: 135.6
- Total Fat: 1.1 g
- Cholesterol: 7.1 mg
- Sodium: 9.3 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 0.7 g
- Protein: 1.6 g
View full nutritional breakdown of Mom's Lebkuchen calories by ingredient
Introduction
This is my husband's mother's recipe for a traditional German spice cookie. She made it for years and her little boy always looked forward to it for Christmas. Now that she's passed away, I continue the tradition in her honor. This is not an easy recipe to make, it takes time to prepare and to allow it to "cure" over the course of two to three weeks. This is my husband's mother's recipe for a traditional German spice cookie. She made it for years and her little boy always looked forward to it for Christmas. Now that she's passed away, I continue the tradition in her honor. This is not an easy recipe to make, it takes time to prepare and to allow it to "cure" over the course of two to three weeks.Number of Servings: 60
Ingredients
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1 cup honey
1 cup molasses (mild flavor)
1.5 cups brown sugar
2 eggs
2 tablespoons lemon juice
2 teaspoons lemon rind
5.5 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground allspice
2 teaspoons of cloves (use less if desired)
1 container citron (I guessed 6 ounces)
1 container red cherries (guessed 6 ounces)
2 cups golden raisins
2/3 cups chopped pecans
1/2 cup confectioner's sugar
Directions
Combine the honey and molasses in a sauce pan and bring to a boil. Set aside and let cool. Combine the brown sugar, eggs, lemon juice and lemon rind in a large pan; add the honey & molasses mixture to it.
Combine the dry ingredients in a very large pan and add the wet ingredients. Chill overnight. Allow the batter to come to room temperature; it will be VERY stiff until it warms up. Divide the batter into four pieces of dough. Using the confectioner's sugar to lessen the stickiness, use a rolling pin to roll out the dough to about 1/4 inch thickness. Use a 1-inch or 2-inch cookie cutter (actually I use a coffee cup dipped in the confectioner's sugar) and place on a lightly greased (I use Pam) cookie sheet.
Bake at 400 degrees from 12 to 14 minutes. Cool cookies briefly on a cookie sheet and remove to cooling rack. Place cooled cookies into a large airtight container with wax paper and slices of raw apples between each layer of cookies.
The apples help in the softening process -- be warned, they will deteriorate, because the softening process takes 2-3 weeks in the airtight container. The cookies will literally be like hockey pucks when they are freshly baked and cooled. You must give them at least one week to ferment!
Recipe makes approximately five dozen cookies.
Number of Servings: 60
Recipe submitted by SparkPeople user THEADMIRAL.
Combine the dry ingredients in a very large pan and add the wet ingredients. Chill overnight. Allow the batter to come to room temperature; it will be VERY stiff until it warms up. Divide the batter into four pieces of dough. Using the confectioner's sugar to lessen the stickiness, use a rolling pin to roll out the dough to about 1/4 inch thickness. Use a 1-inch or 2-inch cookie cutter (actually I use a coffee cup dipped in the confectioner's sugar) and place on a lightly greased (I use Pam) cookie sheet.
Bake at 400 degrees from 12 to 14 minutes. Cool cookies briefly on a cookie sheet and remove to cooling rack. Place cooled cookies into a large airtight container with wax paper and slices of raw apples between each layer of cookies.
The apples help in the softening process -- be warned, they will deteriorate, because the softening process takes 2-3 weeks in the airtight container. The cookies will literally be like hockey pucks when they are freshly baked and cooled. You must give them at least one week to ferment!
Recipe makes approximately five dozen cookies.
Number of Servings: 60
Recipe submitted by SparkPeople user THEADMIRAL.
Member Ratings For This Recipe
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