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Lebkuchen

Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
Yield 64 cookies (serving size: 2 cookies)
Letting the dough rest at least 24 hours before baking allows the spices in this handmade version of the classic German cookie to mellow and meld.

Ingredients

  • Cookies:
  • 3/4 cup packed brown sugar
  • 1/2 cup honey
  • 1/4 cup butter
  • 1/4 cup dark molasses
  • 2 teaspoons instant coffee granules
  • 1 large egg
  • 3/4 cup finely ground almonds
  • 1/2 cup chopped candied orange peel
  • 15.75 ounces all-purpose flour (about 3 1/2 cups)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • Glaze:
  • 3/4 cup powdered sugar
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons water

Nutrition Information

  • calories 133
  • caloriesfromfat 18 %
  • fat 2.7 g
  • satfat 1 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 2 g
  • carbohydrate 25.9 g
  • fiber 0.8 g
  • cholesterol 10 mg
  • iron 1 mg
  • sodium 47 mg
  • calcium 22 mg

How to Make It

  1. To prepare cookies, combine first 4 ingredients in a medium saucepan over medium heat; cook 3 minutes or until sugar dissolves, stirring constantly (do not boil). Pour sugar mixture into a large bowl; cool to room temperature. Add coffee and egg to sugar mixture, stirring with a whisk. Stir in almonds and orange peel.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a medium bowl. Add flour mixture to sugar mixture, stirring to form a stiff dough. Turn dough out onto a lightly floured surface; knead 1 minute or until well combined. Wrap dough in plastic wrap; refrigerate at least 24 hours.

  3. Preheat oven to 325°.

  4. Cover two large baking sheets with parchment paper. Divide dough into 4 equal portions. Working with 1 portion of dough at a time, roll dough into an 8 x 6–inch rectangle. Cut each rectangle into 16 (3 x 1–inch) bars; place bars 1 inch apart on prepared baking sheets. Bake at 325° for 20 minutes or until firm. Remove from pans; cool on wire racks.

  5. To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle glaze over warm cookies.