Nut Free Lebkuchen Recipes

NUT-FREE LEBKUCHEN

Nut-Free Lebkuchen image

from "brown eyed baker" - http://www.browneyedbaker.com/2009/11/12/lebkuchen-german-christmas-cookies/ - time does not include 2-hour chilling time

Provided by ellie3763

Categories Dessert

Time 32m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour, plus extra for kneading
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 egg
3/4 cup light brown sugar
1/2 cup honey
1/2 cup molasses
1 cup confectioners' sugar
2 tablespoons water
1 tablespoon lemon juice

Steps:

Preheat the oven to 350°F Grease two baking sheets or line them with parchment paper.
Sift together the flour, nutmeg, cinnamon, cloves and allspice. Set aside.
Beat the egg and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the honey and molasses until thoroughly combined.
On low speed, stir in the flour mixture until just combined.
Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as kneaded, until a stiff dough is formed. Wrap the dough in plastic wrap and chill until firm, about 2 hours or overnight.
On a well-floured surface, roll out the dough into a 9×12-inch rectangle. Cut the dough into 18 3×2-inch rectangles. Bake for 10-12 minutes.
Transfer the cookies to a wire rack and let cool.
Whisk together the confectioner's sugar, water and lemon juice and brush or spread on top of the cookies. Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.

Nutrition Facts : Calories 197.9, Fat 0.6, SaturatedFat 0.2, Cholesterol 11.8, Sodium 12.1, Carbohydrate 46.6, Fiber 0.7, Sugar 28.4, Protein 2.5

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