| lebkuchen source: Tulsa Tribune - November 13, 1991 note: These Cookies Should Be Made A Month To Six Weeks Before They Are To Be Given. They Will Keep For Another Month After That. 1 Cup Honey
3/4 Cup Packed Dark Brown Sugar
1 Egg
1 Tablespoon Lemon Juice
grated Peel Of 1 Lemon
2 1/3 Cups All-purpose Flour
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Cup Sliced Almonds Or Whole Blanched Almonds
glaze heat Honey Until Bubbling. Remove From Heat And Cool Slightly, Then Beat In The Sugar, Egg, Lemon Juice And Peel; Set Aside Until Lukewarm. combine The Flour With The Spices And Seasonings; Add The Honey Mixture And Stir Well To Blend. Cover And Refrigerate From 8 Hours To 2 Days. preheat Oven To 375 Degrees. shape Dough Into 1-inch Balls. Set Them 2 Inches Apart On A Cookie Sheet Lined With Baking Paper. Press Flat With The Bottom Of A Wet Glass. Press In 1 Or 2 Almond Slices Or 1 Whole Almonds. Bake For 12 To 15 Minute Or Until Golden Brown. brush With Glaze While Still Warm, Then Allow To Cool. Store In Airtight Containers For A Few Weeks. These Cookies Start Out Hard And Soften As They Mature. makes About 50 Cookies. glaze: Combine 1 Cup Confectioners' Sugar And 4 To 5 Tablespoons Water, Stirring To Make A Runny Glaze. |
