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Lebkuchen VI

Reviewed: Nov. 29, 2009
I have been looking for a good recipe to make these cookies for a long time - when I was growing up in England, we used to have a constant supply of lebkuchen in the cupboard at Christmas time; a gift from German friends. I used to sneak them up to my bedroom after supper! I followed the recipe to the letter except for one thing - I didn't have candied citrus, but I did have dried lemon peel from the local wholefood store, so I soaked 1/3 cup of dried lemon peel in the juice of half a lemon (the juice of the other half I used as directed in the rest of the recipe) for the time it took to boil the honey and molasses and assemble the rest of the ingredients. This was a long shot! After chilling the batter in the fridge for a good 24 hours, I made sure that the rolling pin and board were well-floured, and rolled out small batches. I used a 3-inch cookie cutter to stamp out rounds. Just make sure that you dab the cookie cutter in flour and keep the board well-floured, and you should be fine. The result was fantastic - I think the lemon peel made the cookies a bit "munchy" but they weren't tart, which was my only concern. It's quite easy to find recipes to make candied citrus online, otherwise. This is a great recipe! I iced some, and spread chocolate on others. I have been eating them all day. Not sure I'll be doing the storage thing with the fruit juice! Thank you for the recipe.
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