Lebkuchen

Source: Tulsa Tribune - November 13, 1991

NOTE: These cookies should be made a month to six weeks before they are to be given. They will keep for another month after that.

1 cup honey
3/4 cup packed dark brown sugar
1 egg
1 tablespoon lemon juice
Grated peel of 1 lemon
2 1/3 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sliced almonds or whole blanched almonds
Glaze

Heat honey until bubbling. Remove from heat and cool slightly, then beat in the sugar, egg, lemon juice and peel; set aside until lukewarm.

Combine the flour with the spices and seasonings; add the honey mixture and stir well to blend. Cover and refrigerate from 8 hours to 2 days.

Preheat oven to 375 degrees.

Shape dough into 1-inch balls. Set them 2 inches apart on a cookie sheet lined with baking paper. Press flat with the bottom of a wet glass. Press in 1 or 2 almond slices or 1 whole almonds. Bake for 12 to 15 minute or until golden brown.

Brush with glaze while still warm, then allow to cool. Store in airtight containers for a few weeks. These cookies start out hard and soften as they mature.

Makes about 50 cookies.

Glaze: Combine 1 cup confectioners' sugar and 4 to 5 tablespoons water, stirring to make a runny glaze.