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Lebkuchen (Aunt Marilyn Parsons) Recipe

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This recipe for Lebkuchen (Aunt Marilyn Parsons), by , is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Groberg
Added: Friday, May 12, 2006


2 3/4 cups flour
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. allspice
1 tsp. nutmeg
1/2 tsp. baking soda
1/2 cup honey
1/2 cup molasses
1/4 cup brown sugar
1 egg
1 T. lemon juice
1 tsp. grated lemon rind
1/3 cup finely chopped nuts
1/3 cup candied fruit peel
1/2 cup powdered sugar
2 T. cornstarch
2 T. hot water
1/2 tsp. vanilla
(Any left-over glaze is good on biscuits or cinnamon rolls.)

Sift flour with spices and baking soda; set aside.
Heat honey, molasses and brown sugar to a boil; cool to lukewarm. Stir in egg and juice, and grate the lemon rind into the mixture. Stir in flour in several additions, then work in nuts and peel. Cover and chill overnight.

Next day: Preheat over 350 to 400 and lightly oil baking sheets. On a floured board roll dough 1/4 inch thick in small batches (keep the rest of the dough chilled). Cut into rectangles 1 1/2 by 2 1/2 inches. Place 1 inch apart and bake until when touched lightly no imprint remains--about 10 to 12 minutes.

Mix ingredients for glaze together (make a smooth paste -- spreads better if on the thin side rather than being thick) and brush cookies while still hot, using a pastry brush.

Store cookies in airtight tins to age at least a week before eating. Cookies get better if stored 3 to 4 weeks.

Number Of Servings:
Number Of Servings:
Makes 60 cookies
Personal Notes:
Personal Notes:
Aunt Marilyn says this is an old German favorite (from the Parsons' heritage?) These cookies stay good for months if kept in an airtight container.




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