Lebkuchen (a German cookie)
4 cups all purpose, unbleached flour, plus 2 cups to add later
2 teaspoons salt
2 teaspoons ground cloves
2 teaspoons cinnamon
1 1/4 teaspoons ginger
1 teaspoon cardamom
1/2 pound coarsely ground almonds
1/4 pound chopped citron
1/4 pound chopped candied orange
1/4 pound chopped candied lemon
1 pint sorghum molasses
1/2 pound butter
1 pound dark brown sugar
1 1/4 cups milk
2 teaspoons baking soda
Mix 4 cups flour with the salt, spices and chopped candied citron, orange and lemon.
In a large saucepan, mix molasses, butter, brown sugar and milk. Bring to a boil, stirring occasionally.
Pour this over the flour mixture.
When this is cooled to room temperature, stir in the beaten eggs and baking soda mixed with the 2 extra cups of flour.
Put the dough in an airtight container and refrigerate up to 2 weeks.
When you are ready to bake, knead in enough flour to make it easy to roll out and cut.
Bake in a 325 degree oven until slightly brown, about 8 minutes.
When cool, ice with a white icing.
Clinton County Electric Cooperative, Inc.
This cookie recipe has been passed down on my husband’s side of the family.
It isn’t an easy or quick cookie to make; but is worth the effort.
Everyone loves it. The mixture of spices and fruit is what Christmas is all about.
If you want a sample, I’ll send you some!