GERMAN/Lebkuchen

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* Exported from MasterCook *

 

Lebkuchen

 

Recipe By : Cooking Light, Nov/Dec 1994, page 164

Serving Size : 90 Preparation Time :0:11

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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2 cups sugar

3 eggs

1/2 cup honey

5 cups all-purpose flour -- divided

1 cup candied citron

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1 teaspoon ground allspice

1 teaspoon ground cloves

Vegetable cooking spray

 

Beat sugar and eggs at medium speed of a mixer until thick and pale (about 5

minutes). Add the honey; beat at medium speed 2 minutes or until

well-blended.

 

Place 1 cup flour and citron in food processor, and process until the citron

is finely chopped. Spoon citron mixture into a large bowl; add remaining 4

cups flour, baking soda, and next 4 ingredients, stirring well. Add the

flour mixture to the sugar mixture, stirring until well-blended (the dough

will be stiff). Cover and chill 8 hours.

 

Divide the dough in half; wrap half of the dough in plastic wrap, and chill.

Roll remaining half to 1/4-inch thickness on a well-floured surface. Using a

floured mold with 2-inch square imprints, press mold firmly into dough.

Remove mold; cut cookie squares apart, and place on baking sheets coated

with cooking spray.

 

Cover with a towel, and let stand in a cool, dry place 12 hours or overnight

to dry.

 

Bake cookies at 300 degrees for 13 minutes; let cool on wire racks. Repeat

procedure with the remaining dough. Yield: about 90 cookies (serving size: 1

cookie).

 

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NOTES : Lebkuchen cookies have been Germany's favorite since the Middle

Ages.