Lebkuchen IV

Lebkuchen IV

11 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    8 h 40 m
Nancy Haugen
Recipe by  Nancy Haugen

“This is a recipe I got from my husband's mother several years ago.”

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Ingredients

Adjust Servings

Original recipe yields 6 dozen cookies

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Directions

  1. In a small saucepan over medium heat, stir together honey and molasses. Bring to a boil and remove from heat. Stir in the brown sugar, egg, lemon juice and lemon zest until well blended. Set aside. In a large bowl, mix together the flour, baking soda, cinnamon, cloves, nutmeg and allspice. Stir the ingredients from the pan into the bowl and blend well. Mix in the walnuts and candied citron. Cover the dough and chill for several hours or overnight.
  2. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  3. Using a small amount of dough at a time, roll out to 1/4 inch thickness on a floured surface. Cut into small rectangles. Place the rectangles 1 inch apart onto the prepared baking sheets.
  4. Bake for 10 to 12 minutes in the preheated oven, until firm. Brush with glaze while hot from the oven. To make the glaze: Combine the 1 cup of sugar with water in a small saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in confectioners' sugar until smooth. Brush over hot cookies.

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Reviews (11)

Rate This Recipe
SARAH2005
16

SARAH2005

I found this exact recipe in Betty Crocker's "Cookie Book". I have no idea how the cookies are supposed to turn out, I think they're okay, but I'm online searching for a better recipe. Even though I refrigerated for longer than 8 hours, it was a very sticky dough and I had to use a lot of flour when rolling it out. I found that the cookies burned when they were in at 400; when the oven was between 350 and 375 degrees they baked in 10 minutes.

MAGMOM
14

MAGMOM

This is the old Betty Crocker cookbook version that I grew up with--a favorite Christmas cookie, for sure!!! But I seem to remember an amount of time to boil the glaze, like maybe 5 minutes? If you're finding the dough too sticky, it's probably because you're using a mixer. That makes a softer dough, for some reason. I boil the honey/molasses mixture in a medium sized saucepan, then add the other ingredients and stir by hand--finishing up WITH my hands since it's too stiff for me to finish up stirring. I refrigerate in 4 disks wrapped in plastic wrap. After that, I dust the dough with flour on each side, roll a bit, dust again and repeat if needed. No sticky problems! I found that 9 minutes was just right in my oven. For best flavor and texture, you'll need to put the cookies in a sealed container with a slice of apple or orange for a month or so, changing the fruit every few days. They'll become soft and chewy, with a marvelously complex, spicy fruity flavor!

MelanieW
14

MelanieW

Having moved away from home (and away from German cookie bakers), I decided to try making these for the first time, and I'm happy to report, that this recipe was great! The only thing that I changed was that I used a bit more citron and nuts than was called for, and I used chopped pecans. Before baking, I pressed a pecan half into the center of each cookie. Also, I used a lemon glaze - something that I think is necessary. To make, juice one lemon and add enough powdered sugar to make somewhat thick. Spread on when cookies are still hot from oven. In terms of stickiness, this dough is quite sticky, but it is definitely manageable. Make sure you chill it overnight, and do not add a lot of flour into the dough as you roll. Before placing the cookies on the sheets, I blew off any and all flour I could. The cookies turned out great; I have the last sheet in the oven now...

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Nutrition

Amount Per Serving (72 total)

  • Calories
  • 64 cal
  • 3%
  • Fat
  • 0.7 g
  • 1%
  • Carbs
  • 14.3 g
  • 5%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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