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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 20 |
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Having lived in Germany, I try to keep my German cooking as authentic as possible. These lovely lebkuchen are a culinary Christmas custom.Cathty Lemmon, Helena, Montana Ingredients:
1 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup sugar |
dash salt |
1/3 cup cold butter, cubed |
3 tablespoons water |
1 teaspoon vanilla extract |
topping: |
1/4 cup butter, softened |
1/4 cup sugar |
1 egg |
1 tablespoon canola oil |
2/3 cup quick-cooking oats |
1/2 cup king arthur unbleached all-purpose flour |
1/3 cup ground almonds |
1/3 cup ground hazelnuts |
1/4 cup baking cocoa |
1 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon each ground cloves, cardamom and allspice |
1/4 cup finely chopped candied lemon peel |
1/4 cup finely chopped candied orange peel |
glaze: |
6 ounces semisweet chocolate, chopped |
2 ounces unsweetened chocolate, chopped |
1/4 cup butter, cubed |
Directions:
1. In a small bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball.
2. On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° for 8-10 minutes or until set. Remove from pans to wire racks to cool.
3. For topping, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels.
4. Drop a rounded tablespoonful of topping on each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-16 minutes or until set. Remove from pans to wire racks to cool.
5. In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers. Yield: about 1-1/2 dozen.
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