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This
cake-like cookie from Germany is topped with a decorative citrus
icing and was one of the first European versions of gingerbread. Lebkuchen is pronounced "layb-koo-kuhn."
Cookies
1/4 cup clover honey
1/4
cup mild molasses
1/3
cup golden brown sugar
2
tablespoons butter
2
tablespoons glacé fruit
1/4
cup sliced almonds
2
tablespoons dried egg whites
2
tablespoons water
1 1/4
cups all-purpose flour
1/2
teaspoon baking powder
1/4
teaspoon baking soda
1/8
teaspoon salt
1
teaspoon apple pie spice
16
whole almonds
Citrus Icing
1 ounce Neufchâtel cheese
1
tablespoon butter, softened
3/4
cup confectioners' sugar
1 1/2
teaspoons orange juice
1 1/2
teaspoons lemon juice
1. Cookies:
In a 2-quart saucepan, heat the honey, molasses,
brown
sugar and butter. Stir in the fruit and almonds.
2. Pour into a
large bowl and stir in the dried egg whites and
water
until just mixed.
3. In a large bowl,
sift the flour, baking powder, baking soda,
salt
and spice. Sift again into batter, stir to form a soft dough.
4. Set the dough on
waxed paper, roll into a 1-foot roll. Leave in
the freezer
for 15 minutes. Preheat oven to 350
.
5. Cut roll carefully into 16 pieces. Form each piece into a
flattened
round
with palm of hand, set on nonstick baking sheet. Press
a whole almond into the middle of each
cookie.
6. Bake in the
preheated oven for 10 minutes. Set on a wire
rack
to cool completely.
7. Icing:
Use a mixer to cream Neufchâtel cheese with butter. Beat in
the
confectioners' sugar, orange juice and lemon juice.
8. Insert a number
4 decorating tool in the corner of a small
plastic bag with a corner snipped off.
Fill bag with frosting.
Use icing to zig-zag from the
edge of the cookie up to the almond
and then back again. You will have icing
all around the edge
of
the cookie in a flower
type pattern.
9. Serve on a
pretty white doily.
Makes 16 decorative cookies
© Seasoned
with Love- A copyright recipe
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