cake-like cookie from Germany is topped with a decorative citrus
icing and was one of the first European versions of gingerbread. Lebkuchen is pronounced "layb-koo-kuhn."
1/4 cup clover honey
cup mild molasses
cup golden brown sugar
tablespoons glacé fruit
cup sliced almonds
tablespoons dried egg whites
cups all-purpose flour
teaspoon baking powder
teaspoon baking soda
teaspoon apple pie spice
1 ounce Neufchâtel cheese
tablespoon butter, softened
cup confectioners' sugar
teaspoons orange juice
teaspoons lemon juice
In a 2-quart saucepan, heat the honey, molasses,
sugar and butter. Stir in the fruit and almonds.
2. Pour into a
large bowl and stir in the dried egg whites and
until just mixed.
3. In a large bowl,
sift the flour, baking powder, baking soda,
and spice. Sift again into batter, stir to form a soft dough.
4. Set the dough on
waxed paper, roll into a 1-foot roll. Leave in
for 15 minutes. Preheat oven to 350
5. Cut roll carefully into 16 pieces. Form each piece into a
with palm of hand, set on nonstick baking sheet. Press
a whole almond into the middle of each
6. Bake in the
preheated oven for 10 minutes. Set on a wire
to cool completely.
Use a mixer to cream Neufchâtel cheese with butter. Beat in
confectioners' sugar, orange juice and lemon juice.
8. Insert a number
4 decorating tool in the corner of a small
plastic bag with a corner snipped off.
Fill bag with frosting.
Use icing to zig-zag from the
edge of the cookie up to the almond
and then back again. You will have icing
all around the edge
the cookie in a flower
9. Serve on a
pretty white doily.
Makes 16 decorative cookies
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