Lebkuchen Cutout Cookies

By The Canadian Living Test Kitchen

40 people added this to their Recipe Box

This recipe makes 40 pieces servings

Nutritional Info
Per Cookie: about	-
cal	8989 cal
pro	1 g1g pro
total fat	2 g2g total fat
sat. fat	1 g1g sat. fat
carb	16 g16g carb
fibre	00 fibre
chol	7 mg7mg chol
sodium	38 mg38mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	11 vit A
vit C	22 vit C
folate	44 folate

More great recipes from this menu:

These invitingly spicy glazed German cookies, which can be baked ahead, are what many holiday cooks like best. Roll and cut out rectangles, fun gingerbread folk, trees, stars, or — in the northern European holiday tradition — hearts.

Ingredients

2/3 cup packed brown sugar 2/3 2/3cup cuppacked brown sugar
1/4 cup liquid honey 1/4 1/4cup cupliquid honey
2 tbsp butter 2 2tbsp tbspbutter
2 tsp finely grate orange rind 2 2tsp tspfinely grate orange rind
2 tsp finely grated lemon rind 2 2tsp tspfinely grated lemon rind
2 tbsp orange juice 2 2tbsp tbsporange juice
1 egg 1 1eggeggs
1/3 cup mixed candied peel 1/3 1/3cup cupmixed candied peel
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1/2 cup slivered almonds , toasted1/2 1/2cup cupslivered almonds, toasted
1/2 cup ground almonds , toasted1/2 1/2cup cupground almonds, toasted
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/2 tsp ground ginger 1/2 1/2tsp tspground ginger
1/4 tsp nutmeg 1/4 1/4tsp tspnutmeg
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp crushed anise seeds 1/4 1/4tsp tspcrushed anise seedanise seeds
1/4 tsp baking powder 1/4 1/4tsp tspbaking powder
1/4 tsp baking soda 1/4 1/4tsp tspbaking soda
1 pinch ground cloves 1 1pinch pinchground cloves
Currant CurrantCurrants or cinnamon hearts or candied fruit
Glaze:
1-1/2 cups icing sugar 1-1/2 1-1/2cups cupsicing sugar
3 tbsp hot milk , (approx)3 3tbsp tbsphot milk, (approx)
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1/4 tsp almond extract 1/4 1/4tsp tspalmond extract

Preparation

In saucepan over medium heat, whisk together sugar, honey and butter until butter is melted and sugar is dissolved; pour into large bowl and let cool. Whisk in orange and lemon rinds, orange juice, egg, and candied peel.

Meanwhile, in separate bowl, whisk together flour, slivered and ground almonds, cinnamon, ginger, nutmeg, salt, anise seeds, baking powder, baking soda and cloves. Stir into honey mixture in 2 batches, using hands if necessary to blend completely. Divide dough in half; shape into discs and wrap in plastic wrap. Refrigerate for 12 hours or until firm. (Make-ahead: Refrigerate for up to 2 days.)

Line rimless baking sheets with parchment paper or grease; set aside.

Between sheets of plastic wrap or waxed paper, roll out discs, 1 at a time, to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) cutters, cut out desired shapes. Transfer to prepared pans.

Bake in centre of 350°F (180°C) oven for 15 to 18 minutes or until darkened slightly on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks set over sheet of waxed paper; let cool completely.

Glaze: Meanwhile, in small bowl, whisk together icing sugar, milk, vanilla and almond extract, adding more milk if necessary for paintlike consistency. Brush or spread over each cookie. Immediately decorate as desired with currants, cinnamon hearts or candied fruit. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)