* Exported from MasterCook *
Lebkucken (German Honey Bars)
Recipe By : BH&G Christmas Cookies 1995.
Serving Size : 48 Preparation Time :0:00
Categories : Bar Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg
3/4 C Brown sugar -- packed
1/2 C Honey
1/2 C Dark molasses
3 C All-purpose flour
1 Teaspoon Ground cinnamon
1/2 Teaspoon Baking soda
1/2 Teaspoon Ground cloves
1/2 Teaspoon Ground ginger
1/4 Teaspoon Ground cardamon
1/2 C Almonds -- chopped
1/2 C Mixed Candied Fruits And Peels
Finely Chopped
Lemon Glaze:
Mixed Candied Fruits And Peels
Chopped
1 1/2 Cups Powdered Sugar -- Sifted
1 Tablespoon Butter Or Margarine -- Melted
1 Tablespoon Lemon Juice
Beat egg in a small bowl with electric mixer on high
speed about 1 minute. Add brown sugar; beat on medium
speed till light and fluffy. Add honey and molasses. Beat
well. Stir together flour, cinnamon, baking soda, cloves,
ginger, and cardamon in a large bowl. Add beaten mixture.
Stir by hand till combined. (Dough will be stiff.) Stir in
almonds and candied fruits and peels. Cover and chill dough
for several hours or till easy to handle. Divide dough
in half. On a lightly floured surface, roll each half to a
12x8-inch rectangle. Cut into 2-inch squares. Place 2
inches apart on lightly greased cookie sheet. Bake in a
350`F oven 8 to 10 minutes or till edges are set. Remove
from oven. Cool cookies on cookie sheet for 1 minute.
Transfer cookies to wire racks. Brush
cookies with Lemon Glaze while warm. Garnish with
additional candied fruits and peels.Allow glaze to dry.
Store, tightly covered, overnight or up to 7 days to soften
and to allow their spicy flavor to mellow. Makes 48.
Lemon Glaze: Combine 1 1/2 cups sifted powdered
sugar, 1 tbsp. butter or margarine, melted; and 1 tbsp
lemon juice in a small bowl. Add enough water (about 3 to 4
tsps.) to make of drizzling consistency.
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