Lebkuchen (German Christmas Honey Cookies)

This recipe is from an OLD betty crocker cookbook and is my absolute favorite Christmas cookie. My MIL sends a batch every year and is one of my favorite things of the season. DO NOT overbake these or they will become so hard that you might need to have dental work done (lol) If the cookies are too hard she suggests placing them in an airtight container with an apple slice. I did not include chilling time in the recipe.

• Ready In: 1 hr 10 mins
• Yields: 72 cookies

Ingredients

• 1⁄2 cup honey
• 1⁄2 cup molasses
• 3⁄4 cup brown sugar
• 1  egg
• 1  tablespoon lemon juice
• 1  teaspoon lemon rind, grated
• 2 3⁄4 cups flour, sifted
• 1⁄2 teaspoon baking soda
• 1  teaspoon cinnamon
• 1  teaspoon clove
• 1  teaspoon allspice
• 1  teaspoon nutmeg
• 1⁄3 cup citron, chopped
• 1⁄3 cup  nuts, chopped
•  whole  blanched almond
• 1  cup sugar
• 1⁄2 cup water
• 1⁄4 cup confectioners' sugar

Directions

1. Mix honey and molasses and bring to a boil. Remove from heat and cool completely.
2. Stir in brown sugar, egg, lemon juice and lemon rind.
3. Sift together flour, baking soda and spices, then stir into the honey-molasses mix.
4. Mix in the citron and chopped nuts, place the dough in the refrigerator and chill overnight.
5. Roll out a small amount of dough at a time to 1/4 inch thick, keeping the rest in the fridge. You can either cut out oblong shapes about 1 1/2" x 2 1/2" or just cut out circle shapes about 2" in diameter.
6. Place on a GREASED baking sheet about 1" apart.
7. Place 3 almonds on top of each cookie in a flower shape, and place in a 400 deg oven for 10-12 min or until no imprint remains when touched lightly.
8. While cookies bake, make glaze by boiling the water and sugar to 230 degrees - until it just barely begins to thread.
9. Remove from heat and stir in confectioners sugar.
10. Brush the hot glaze lightly over the cookies (if it gets grainy reheat slightly with a little water to thin again).