Return to Main Recipes Page/Return to Home Page

Honey Lebkuchen (D, TNT)
Source: Family favorite
Yield: 8 dozen

2/3 cup honey
1-1/2 cups sugar
1/2 cup butter
6 cups flour
1/2 tsp. salt
1-1/2 tsp. cloves
1-1/2 tsp. baking soda
1/2 tsp. cardamom
grated rind of 1 lemon
1 cup blanched almonds, finely chopped
2 small eggs

1 lb. icing/powdered sugar
1 tbsp. lemon juice
6-8 tbsp. hot milk

Make Cookies:
Heat the honey until thin and slightly darkened. Add the sugar and butter, stirring until melted.

Remove from the heat and cool to lukewarm; don't allow it to become stiff.

Sift 2 cups of the flour with the salt, soda, and spices. Mix in the lemon rind and the almonds. Stir into the honey mixture.

Break the eggs into a measuring cup and add enough water to make 3/4 cup liquid. Beat until blended and add to the honey mixture alternately with the remaining flour. Cover the bowl tightly and let stand in a cool place - not the refrigerator - for 3 or 4 days to improve the flavour.

Roll out dough on a lightly floured surface to slightly thicker than 1/8" and cut with small cutter. Place 1" apart on a lightly greased cookie sheet.

Bake one sheet at a time at 350°F for 6-8 minutes until golden brown but still slightly soft. Immediately brush with glaze.

When cookies are cold and glaze has hardened, store in a tightly covered container.

Make Glaze:
Stir lemon juice and enough hot milk into the icing sugar to make a smooth icing that will spread without running. Use a pastry brush to spread on the cookies. Note: these cookies can be baked several weeks in advance. They may be eaten immediately, but improve with age.

Poster's Notes:
This has been a family favourite for many years and fits quite well for Rosh Ha Shana. The cookies keep well for weeks and are wonderful with a cup of hot tea. I always use the same cutter: kind of a squatty "s" shape. One year I couldn't find it and used a different cutter. My kids thought they just didn't taste as good as usual! Fortunately, we later found the cutter when cleaning out a cabinet and now keep a very close eye on it!

Posted by Peggy Geromette

Nutritional Info Per Serving: N/A