German Lebkuchen

adapted from Viking River Cruises


Cookie dough

1/2 cup honey

1/2 cup molasses

3/4 cup brown sugar

1 large egg

1 Tbsp lemon juice

1 tsp lemon zest

2 3/4 cups all-purpose flour

1/2 tsp baking soda

1 tsp ground cinnamon, cloves, allspice, and nutmeg

1/3 cup candied citron, diced (I omitted the citron.)

1/3 cup hazelnuts, chopped


Icing

1 cup sugar

1/4 cup milk or water

1/2 tsp vanilla extract

1/2 cup confectioners' sugar


Garnish

Sliced almonds

Candied citron or ginger


In a medium saucepan, bring the honey and molasses to a boil.  Remove from heat; stir in the brown sugar, egg, lemon juice and zest.  In a large bowl, combine flour, baking soda, and spices.  Stir the molasses mixture into the dry ingredients. Add the citron and hazelnuts.  Cover and chill overnight.


Preheat oven to 350° F.  

Line baking sheets with parchment paper.


On a floured, hard surface roll out a small amount of chilled dough to 1/4 inch thick.  If the dough is sticky, use more flour.  Cut the cookies into rounds or stars and transfer to the prepared baking sheet.  Bake for 10-12 minutes.


While the cookies are baking make the icing by heating the granulated sugar and liquids in a saucepan, but do not bring it to a boil.  Remove the pan from the heat and add the confectioner's sugar.  If the icing crystallizes, reheat and add some more milk or water.  


Transfer the cookies to a rack and while still hot, brush them with the icing.  Decorate the cookies with the sliced almonds or candied citron or ginger.


Let the cookies cool completely.  Store them in a sealed container.

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