Lebkuchen Bars/Cookies

Lebkuchen – a very spicy, lemony cookie originating from Germany.  Perhaps it won’t be your child’s favorite, but even as a child it was mine.  Mom made them each November and froze them until the holidays.

I added golden raisins and walnuts in mine because I’m not a huge fan of citron. These cookies are delicious the day they are made, but are meant to be frozen for weeks for the flavors to mellow.  My only change is for the glaze.  Since I do not use egg white, I just use powdered sugar and lemon juice and enough HOT water to make it a glaze.

Bring to a boil and set aside until cool:
1 cup Honey
1 cup Molasses
1-1/2  cup Brown Sugar 
Beat In to cool syrup:
2 Eggs
2 Tabl. Lemon Juice
2 Tabl. Lemon Zest
Mix in:
6-1/2 cups Flour
1 tsp. Baking Soda
1 tsp. Salt
2 tsp. Cinnamon
2 tsp. Cloves
2 tsp. Allspice
2 tsp. Nutmeg
Stir in:
2/3 cup citron or golden raisins
2/3 cup Walnuts (or nut of your choice)
Chill the dough for a couple hours or overnight.  Using a rolling pin, roll the dough until 1/4″ thick.  Cut into small rectangles.  Transfer cookies to parchment line cookie sheets.

Bake in a 350 degree oven for 13-14 minutes.  Allow to rest 2 minutes, then brush with glaze.  Glaze will set up as it cools.  Freeze.

1-1/2 cups Powdered Sugar
1 Tabl. Lemon Juice
Enough hot water to make it thin

About bakingway

Baker/Pastry Chef for over 25 years.

Posted on December 6, 2010, in Cookies, Recipes and tagged , , . Bookmark the permalink. 2 Comments.

  1. Dear Chris,
    I am so sorry, but I am having trouble reading the hand written recipe.
    Do you happen to have your recipe typed up?
    If not, that is ok.

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