Old German Polish Recipe For Lebkuchen Christmas Cookies

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LEBKUCHEN COOKIES



Lebkuchen Cookies image

Classic lebkuchen cookies with a lemon glaze. Prepared in advance, these traditional German Christmas cookies are gingerbread-like in flavor and have a soft and chewy texture. These cookies are a great festive treat for the holiday season! Recipe featured from Midwest Made from Shauna Sever.

Provided by Laura // A Beautiful Plate

Categories     Cookies and Bars

Time P5DT25m

Number Of Ingredients 19

¾ cup (250 g) clover honey
¾ cup (170 g) dark muscovado (or organic dark brown sugar)
4 tablespoons (57 g) unsalted butter (cut into chunks)
1 large egg (beaten)
2 teaspoons finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
3 cups (384 g) unbleached all-purpose flour (fluffed, spooned, and leveled, plus more for dusting)
¾ teaspoon baking soda
½ teaspoon fine sea salt
2 teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
oil for the bowl
1 cup (120 g) confectioner's sugar (sifted)
1 large egg white
1 tablespoon freshly squeezed lemon juice
⅛ teaspoon fine sea salt

Steps:

  • Prepare the Cookies: In a 1½ quart saucepan, combine the honey and muscovado sugar. Over medium-high heat, stir gently until the sugar begins to dissolve and the mixture just begins to come to a simmer. Remove the pan from the heat and stir in the butter. Let cool until warm to touch. Whisk in the egg and lemon zest and juice.
  • In the bowl of a stand mixer fitted with a paddle attachment, stir together the flour, baking soda, salt, and spices.
  • On low speed, stir in the wet ingredients until a smooth, sticky dough forms. Laura's Note: This will be slack and loose, don't worry! Scrape the dough into a lightly oiled ceramic bowl and cover with a plate - you want the dough to be able to breathe.
  • Allow the dough to "ripen" at cool room temperature for 1 to 2 days - do not refrigerate. (The large amount of honey and sugar will keep bacteria at bay.)
  • Position racks to the upper and lower thirds of the oven and preheat it to 350°F (180°C). Line two baking sheets with parchment paper.
  • Turn out the dough onto a well-floured work surface. Roll it out to a ¼-inch/6 mm thickness. Use a bench scraper or thin spatula to get under the dough and scoot it around in the flour occasionaly to prevent sticking. Cut shapes with 2-inch/5 cm cutters and place 1 inch/2½ cm apart on the prepared baking sheets. Sweep away any excess flour with a pastry brush.
  • Bake until fragrant and lightly browned, about 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking time. (Watch closely, as honey in the dough can make the edges catch and burn quickly.)
  • Prepare the Glaze: In a medium bowl, whisk together the confectioner's sugar, egg white, lemon juice, and salt for a smooth, thin, runny glaze. (Add a few drops of lemon juice, as needed, to achieve this consistency).
  • Let the cookies firm up and cool on the baking sheets for 5 minutes. Run an offset spatula under the cookies to gently looesn them from the parchment paper, leaving them on the sheets.
  • While still warm, brush the cookies with glaze and transfer to wire racks. Allow the cookies to cool and the glaze to dry completely.
  • The secret to a perfect lebkuchen texture is in the resting phase: place the cookies into airtight containers in layers, seperated by parchment or wax paper. Tuck a wedge of apple in the container before sealing. Store in a cool place for at least 3 days, or up to 2 weeks, to allow the cookies to ripen once more before serving.

Nutrition Facts : ServingSize 1 serving, Calories 125 kcal, Carbohydrate 7 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 58 mg, Sugar 8 g, UnsaturatedFat 9 g

GERMAN LEBKUCHEN



German Lebkuchen image

A German honey Christmas cookie made with molasses.

Provided by HILARY2000

Categories     World Cuisine Recipes     European     German

Time 8h20m

Yield 36

Number Of Ingredients 16

1 egg
¾ cup brown sugar
½ cup honey
½ cup dark molasses
3 cups sifted all-purpose flour
½ teaspoon baking soda
1 ¼ teaspoons ground nutmeg
1 ¼ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ cup slivered almonds
½ cup candied mixed fruit peel, finely chopped
1 egg white, beaten
1 tablespoon lemon juice
½ teaspoon lemon zest
1 ½ cups sifted confectioners' sugar

Steps:

  • In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
  • To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 26.6 g, Cholesterol 5.2 mg, Fat 1.1 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 24.1 mg, Sugar 14.6 g

AUTHENTIC GERMAN LEBKUCHEN (NüRNBERGER ELISENLEBKUCHEN)



Authentic German Lebkuchen (Nürnberger Elisenlebkuchen) image

One of Germany's most popular and beloved Christmas confections, get ready to fall in love with these delicious and traditional German Lebkuchen!

Provided by Kimberly Killebrew

Categories     Dessert

Time 45m

Number Of Ingredients 25

5 large eggs
1 1/4 cup packed brown sugar
1/4 cup honey
1 teaspoon quality pure vanilla extract
2 cups almond meal
2 cups hazelnut meal
1/4 teaspoon salt
1/2 teaspoon baking powder
3 teaspoons Lebkuchengewürz
Homemade Lebkuchengewürz (, (STRONGLY recommended), click link for recipe)
4 ounces candied lemon peel
4 ounces candied orange peel
1/4 cup all-purpose flour (to coat the candied peel) ((can substitute gluten free))
Homemade Lemon and Orange Peel (, click link (STRONGLY recommended instead of store-bought!))
Backoblaten (either 70mm or 90mm)
white communion wafers ((these can be substituted for Backoblaten))
Blanched whole almonds cut in half lengthwise
For the Chocolate Glaze:
3 ounces quality dark or milk chocolate
2 teaspoons coconut oil (or oil of choice - do not use butter)
Directions: Place chocolate and oil in a small bowl and microwave
For the Sugar Glaze:
1 cup sifted powdered sugar
3 tablespoons water or milk
Directions: Place sugar and water in a small bowl and stir until smooth.

Steps:

  • Preheat the oven to 300 degrees F.
  • Toss the candied lemon and orange peel with about 1/4 cup all-purpose flour to keep it from sticking together and then pulse in a food processor until finely minced. Set aside.
  • In a large mixing bowl, beat the eggs until foamy. Add the sugar, honey and vanilla extract and beat until combined.
  • Add the ground almonds and hazelnuts, salt, baking powder, Lebkuchengewürz, and candied lemon and orange peels and stir vigorously until thoroughly combined. (You can use a stand mixer fitted with the paddle attachment and beat for about 2 minutes). The mixture will be wet but if it is too thin to scoop onto the oblaten add some more almond or hazelnut meal.
  • Scoop the mixture onto the Backoblaten, smoothing down the top and leaving just a slight space around the edges. Set them on a lined cookie sheet.
  • Bake on the middle rack of the oven for 25-30 minutes. Remove the cookie sheet and allow to cool completely.
  • Once cooled, place a wire rack over a cookie sheet (to catch the drippings). Dip half the Lebkuchen in the chocolate glaze and half in the sugar glaze, letting the excess drip back into the bowl and then place the Lebkuchen on the wire rack. Arrange 3 almonds on each Lebkuchen while the glaze is still wet. Let the Lebkuchen dry completely until the glaze is hardened.
  • Keep stored in an airtight container. Will keep for several weeks and the flavor improves with time.
  • Makes about 35 if using 70mm Backoblaten and about 25 if using 90mm Backoblaten.

Nutrition Facts : ServingSize 1 elisenlebkuchen, Calories 175 kcal, Carbohydrate 22 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 34 mg, Fiber 1 g, Sugar 19 g

OLD GERMAN-POLISH RECIPE FOR LEBKUCHEN (CHRISTMAS COOKIES)



Old German-Polish Recipe for Lebkuchen (Christmas Cookies) image

This is a family recipe that I received from my mother-in-law. They were German-Polish farmers in the early 1900s on the eastern Germany-Poland border. This is a chewy, honey-based Christmas cookie. Melt dark chocolate and apply a thin coat to the cookie (as an extra treat)!

Provided by Steve Mitchener

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time P1DT46m

Yield 20

Number Of Ingredients 9

½ cup butter
1 ½ cups white sugar
1 cup honey
6 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 ½ teaspoons baking soda
½ cup water
2 eggs, beaten

Steps:

  • Melt butter in a large saucepan over medium heat. Stir in sugar and honey. Bring to a boil; let cool, about 10 minutes.
  • Whisk flour, cinnamon, and cloves together in a bowl.
  • Mix baking soda and water together in a bowl; stir into butter mixture. Mix in eggs. Add flour-spice mixture; stir until dough is combined. Cover with plastic wrap; refrigerate for 24 to 48 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll dough out; cut into cookies and place on a baking sheet.
  • Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 294.7 calories, Carbohydrate 57.8 g, Cholesterol 30.8 mg, Fat 5.5 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 3.1 g, Sodium 136 mg, Sugar 29.1 g

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