German Lep Cookie Food

GERMAN LEBKUCHEN COOKIES

Steps:

• In a mixing bowl, combine the flour, nutmeg, cinnamon, baking soda, cloves, and allspice.
• In a separate mixing bowl, beat the egg and the brown sugar together for 3 minutes.
• Stir in the honey and molasses to the egg/sugar mixture.
• Add all the dry ingredients to the wet mixture. Beat until well blended. Your dough will be crumbled, but when pressed together will hold its shape.
• Transfer dough to waxed fabric, plastic wrap, or a storage container with a lid. Wrap it up or cover and chill for at least 3 hours.
• When you are ready to bake, preheat your oven to 350˚F and line baking sheets with parchment paper or silicone mats.
• Remove your dough from the refrigerator and turn out onto a lightly floured surface.
• Roll dough to a thickness of ¼" to ½". Use a 3" round cookie cutter to cut out circles or use a knife to cut 3" squares.
• Place the cookies an inch apart on a cookie sheet and top with a few sliced almonds. There is no need to press them down as they will stick to the cookie as it rises during baking.
• Bake for 9-10 minutes. They will be done when you can touch the cookie top without leaving an imprint.
• Remove cookies and immediately transfer to a wire cooling rack.
• While the cookies are cooling, combine the ingredients for the icing in a small bowl.
• When the cookies are almost completely cooled, dip the top of each cookie in the icing and spread with the back of a knife. You can also use a pastry brush and brush it on. Place the glazed cookie back on the wire rack to dry.
• After the icing has hardened, store in an airtight container.

GERMAN LEBKUCHEN

Steps:

• In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
• To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.

LEBKUCHEN

Steps:

• Whisk together flour, baking powder, salt, and spices. Pulse almonds and hazelnuts in a food processor until very finely chopped. Add candied peels and dates, and pulse until finely chopped. Add almond paste, and pulse to combine. Add jam, and pulse. Add eggs and brown sugar, and pulse. Add flour mixture, and pulse. Transfer dough to an airtight container, and refrigerate overnight (or up to 3 days).
• Preheat oven to 325 degrees. Using a 2-inch ice cream scoop (1/4 cup), drop dough onto parchment-lined baking sheets, spacing cookies 3 inches apart. Place 3 almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks.
• Whisk together confectioners' sugar and milk, and brush over cooled cookies. Let stand until set.

LEBKUCHEN

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses, buttermilk and extract. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well. Stir in walnuts., Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped. Stir into batter; press into prepared pan. Bake 25-28 minutes or until lightly browned., For glaze, in a small saucepan, bring sugar and water to a boil; boil 1 minute. Remove from heat; whisk in confectioners' sugar. Spread over warm bars. Cool completely in pan on a wire rack.

23 GERMAN COOKIES WE CAN'T LIVE WITHOUT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a German treat in 30 minutes or less!

LEPP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the 1 cup flour, 1/2 cup brown sugar and 1/2 cup shortening. Mix until it reaches a coarse crumb mixture.
• Stir together eggs, sugar, oil, and buttermilk. Then add dry ingredients and vanilla. Drop from tablespoon onto ungreased cookie sheet. Sprinkle crumb mixture on dough.
• Bake until slightly browned, 8 to 10 minutes.

OLD FASHIONED GERMAN COOKIES

Steps:

• Grind peanuts in food chopper or processor.
• Add stiffly beaten egg whites, flour and sugar, stir to mix well.
• Drop by teaspoonfuls onto greased and floured cookie sheets.
• Bake at 300 for 15 minutes.
• Let cool.

GERMAN S SHAPED COOKIES

Steps:

• Beat butter till soft; beat in sugar gradually till light and creamy.
• Beat in egg yolks, lemon rind and lemon juice.
• Stir in flour.
• Chill dough 1 hour; roll it into sticks 1/4" diameter.
• Form into small "S" shapes on greased baking sheets.
• Brush with beaten egg and sprinkle with colored sugar.
• Bake at 375 degrees approximately 8 to 10 minutes or until golden around edges. Check carefully to see that they don't get too brown.
• Prep time does not include chill time.