To make the cookies - Place honey, water, and brown
sugar in a medium saucepan. Bring to a boil over
medium-high heat. Boil for 5 minutes. Remove from
heat, stir in shortening and allow to cool
Transfer honey mixture to the bowl of an electric
mixer. Add salt, cardamom, cinnamon, nutmeg flour,
and baking soda. Combine. Add eggs and mix well.
Cover and store dough in fridge overnight.
The next day, preheat oven to 325 F. Grease two
cookie sheets or line them with parchment.
On a floured surface, roll out the dough to 1/4
inch thickness. (Dough will be difficult to
remove from bowl. If it is too stiff to roll,
allow to sit at room temp for a few minutes.) Cut
out cookies with a 2 1/2 inch round cookie cutter.
Transfer dough rounds to prepared baking sheets.
Bake 15 minutes, or until nicely browned.
To make the glaze - While cookies are baking, in a
small bowl, whisk together powdered sugar, 3 tsp
of milk and the vanilla until the glaze is smooth.
Add more milk if needed to reach desired
consistency. While cookies are still hot, brush
the top of each cookie with glaze. Allow the
glaze to dry completely.
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