Great Grandma Dorothea's Lebkuchen Recipe
From our family, to yours, here is a treasured lebkuchen recipe handed down for generations from my great grandmother Dorothea.
- 1 cup sugar
- 2/3 cup honey
- 1/3 cup butter
- 1 egg
- 1/3 cup pure water
- 1/2 teaspoon salt
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 2/3 cup nuts
- 1/3 cup citron
- Boil honey, sugar and butter together for five minutes; cool.
- Beat egg and add to water.
- Alternate adding sifted dry ingredients to the honey mixture then some egg and water mix to the honey mixture. Repeat until mixed.
- Add nuts and citron (optional).
- Cover and chill for several days in the refrigerator before rolling out. By allowing the flavors to ripen the texture and taste of the cookies are improved. I usually take to long sheets of saran wrap making a cross and put the dough in the middle wrap up, put in a large bowl and cover the top of the bowl with a plate to keep the dough from absorbing odors or drying out.
- Roll out to about 1/3 inch thickness and cut with fancy cookie cutters. See image above. This was out traditional family shape and it simply isn't a Lebkuchen cookie to me unless it has this wonderful wavy edging.
- Preheat oven to 350°F.
- Bake for 15 or 20 minutes, depending on your oven, try not to over bake.
- Ice with sugar glaze and ripen for several weeks in a sealed container.
Take powdered sugar and evaporated milk. Mix until stiff but runny. Add anise flavoring oil to desired strength. My mom used to add some red food coloring and iced them half white and half pink, they are so pretty that way. Ice when cookies are still warm and set out until icing is dry on tops, don't stack yet. Store in a covered container with wax paper in between the layers. These keep really well, for several weeks dare I say we have kept them for much longer and they were still great.