Tradional Christmas Cookie

Discussion in 'Food and nutrition' started by -, Dec 2, 2005.

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    Lebkuchen Cookies - German Cookie that improves with age.

    1 Pint Molasses
    1/2 lb Brown Sugar
    1/8 lb Butter
    1-1/2 Orange (juice and rind)
    1-1/2 tsp. Cinnamon
    1-1/2 tsp. Ground Cloves
    1/2 tsp. Salt
    2 tsp. Baking Soda
    4-5 lbs. All Purpose Flour
    1 cup Mixed candied fuit
    1 cup Chopped Pecans

    for the icing
    3 cups Powdered Sugar
    7 tsp. Boiling water
    1/2 tsp. Lemon Juice

    Bring the molasses to a boil, and add the brown sugar, butter and baking
    soda. (Cook in a large pan, the mixture will foam up when you add the
    baking soda). Allow the mixture to cool.
    In a small bowl, mix cinnamon, cloves, salt and baking soda with one cup
    flour.
    Using a food processor, chop the candied fruit into small pieces.
    Also grind the oranges in the food processor.
    Pour molasses mixture into a 5 quart mixing bowl (I use a Kitchen Aide
    mixer with a dough-hook). Add the spice and flour mixture and the
    chopped fruit and begin mixing. I have also stirred the batter by
    hand. Use a good strong spoon, because the batter gets very thick.
    Continue adding flour a cup at a time until the batter is the
    consistancy of very thick biscuit dough. You can turn the dough out
    onto a floured board, knead and roll the dough to 1/4 inch thickness.
    Cut the cookies with your favorite round cookie cutter; or use a cookie
    dipper (Like a small ice cream dipper) to drop the cookies on lightly
    greased cookie sheets. Then take a flat bottomed glass, dipped in
    flour to press the cookie out to 1/4 inch thickness.
    Bake at 350 degrees for approximately 15 minutes. This will make
    approximately 86 cookies rolled or 65 cookies dropped.

    Mix all ingredients for the icing together until smooth. Ice tops of
    cookies, using a pastrybrush while still warm.
    When completly cooled, store in metal tins, with layers of wax paper
    between them.

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