Prep 15 mins
Cook 15 mins
A traditional Christmas cookie, but wonderful any time of year. Chilling time not included in preparation time. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2⁄3 cup honey
- 1 cup sugar
- 1⁄3 cup butter
- 1 egg
- 1⁄3 cup water
- 1⁄2 teaspoon salt
- 4 cups flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 2⁄3 cup nuts, chopped
- 1⁄3 cup candied citron peel, minced
- powdered sugar
- Boil honey, sugar and butter together for five minutes; cool.
- Beat egg and add to water.
- Sift dry ingredients together.
- Add sifted dry ingredients to honey mixture alternatively with egg/water mixture.
- Add nuts and citron last.
- Cover and chill at least overnight.
- If the dough is allowed to ripen in the refrigerator for several days before rolling out, the flavor and texture of the cookies are improved.
- Roll out to about 1/4-inch thickness and cut with fancy cookie cutters.
- Preheat oven to 350°F.
- Bake for 15 or 20 minutes, depending on your oven (taking care not to scorch).
- Ice with colored icing or a sugar glaze.
- To make glaze, mix powdered sugar and water together to make it the consistency of thin cream.
Actually I always use a German recipe that I got when I was living there to make Lebkuchen...but I lost it so this was the nearest I found and it worked really well! Lebkuchen must be one of our family favourites for the run-up to Christmas - it just tastes soooooo nice! I have to admit that I omitted the candied peel and I didn't let the dough ripen but it still tasted great! Thanks!