Tuesday, December 14, 2010

Lebkuchen Cookies Gluten-Free or regular

If you don't know me, you might not know that I am very very very interested in other cultures food. Usually if there is a holiday, even if it is not a holiday I celebrate, I cook. I like to look up what other Countries and Religions make to celebrate different events. I found this recipe for Lebkuchen. It is a traditional German cookie that is usually baked for Christmas. The recipe intrigued me because it contained all the flavors that I think of, when I think of the holidays. So many Christmas cookie recipes require you to refridgerate for a minimum of 2 hours. This is one of those. So how I do it, is I do these recipes first. Then let them chill while I am cooking/ baking other recipes. You won't be sad you tried these for your holiday cooking. Remember, you don't have to be gluten-free to use my recipes, simply use regular flour instead of the gluten-free flour. Here is what I did.

For the Cookies:
3 cups all-purpose flour, (I use my gluten Free flour recipe)
1 tsp xanthan gum (omit if you are not doing gluten-free)
1¼ teaspoons ground nutmeg
1¼ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
1 egg
¾ cup light brown sugar
½ cup honey
½ cup molasses

The Glaze:
1 cup confectioner’s sugar
2 Tablespoons water
1 Tablespoon fresh lemon juice

1. Once you pull them out of refridgeration: Preheat the oven to 350°F. and line two baking sheets parchment paper. I use my baking stone.
2. Sift together the flour, nutmeg, cinnamon, cloves and allspice and set aside.
3. Beat the egg and sugar together on medium speed until light and fluffy, Scrape down the bowl.
4. Beat in the honey and molasses until thoroughly combined.
5. slow down mixer and stir in the flour mixture until just combined.

6. Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as kneaded, until a stiff dough is formed.
7. Pour the dough into a parchment lined 9x13 pan and chill until firm, about 2 hours or overnight.

8. On a well-floured surface, roll out the dough and Cut the dough into rectangles. Bake for 12-15 minutes.
9. Transfer the cookies to a wire rack and let cool. Whisk together the confectioner’s sugar, water and lemon juice and brush or spread on top of the cookies.
10. Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.

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