If you like anise, you may just love these German cookies! Thank you Terry (and Marianne) for suggesting I try this traditional recipe from Terry’s grandmothers kitchen! It’s a very earthy tasting cookie (think gingerbread… only grander) and even though I am not a fan of anise (or fennel) the cookie itself was pretty interesting! I’d eat it again if it was handed to me (and since I have about 7 dozen of them… they will be coming with me to our family Christmas party!).
- 🍪5/10 for flavor
- 🍪7/10 for look
- 🍪8/10 for recipe itself
- 🍪Difficulty level – easy
Find your Lebkuchen Recipe here:
Lebkuchen Cookies
(From the kitchen of Grandma Grace Pitts)
Ingredients:
- 1 cup dark corn syrup
- 1 cup molasses
- 2 cups sugar
- 2 eggs
- 4 ½ teaspoon vinegar
- 1 scant Tablespoon of ground ginger
- ½ Tablespoon ground cloves
- ½ Tablespoon anise seed
- ½ Tablespoon fennel seed
- ½ Tablespoon salt
- ½ Tablespoon cinnamon
- ½ pound (8oz) candied citron – ground
- ½ pound (8oz) ground walnuts
- 1 ½ level Tablespoon baking soda dissolved in ½ cup of warm water
- Enough flour to make a stiff dough (6-7 cups)
Topping/glaze:
- 3 eggs
- Powdered sugar
- Sliced almonds
Ingredients:
- Mix everything in a large bowl.
- Roll out about ⅛ – ¼ inch thick and cut into rectangles (approximately 2.5 x 4.5 inches)
- Glaze: Mix beaten eggs with enough powdered sugar to make a thick glaze (consistency of a soft milkshake).
- Bake at 375°F for about 10 minutes.
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