Originally Posted by CWS4322
I have a wonderful Lebkucken recipe. Give me some time to dig it out.
This recipe is one a friend of mine gave me. She got it from a Mennonite cookbook from PA. I'm sorry, I don't have the name of the cookbook. The dough freezes very well so if you don't want to make all the cookies, you can freeze the dough to make later.
2 c melted shortening (I use Crisco)
3 cups molasses (I use Fancy)
1 c sugar
8-10 c flour
1 tsp salt
2 T soda
1 T ginger (I use 1/2 T dry, 1/2 T freshly grated)
1 T cinnamon
1-1/2 c buttermilk
(I often add cardamon, ground pepper, and grated lemon or orange zest)
1. Heat the molasses and sugar together.
2. When sugar is dissolved, add shortening until melted.
3. Let cool to lukewarm.
4. Combine flour, salt, soda, spices. (I did out the sifter and sift these together)
5. Alternately add sifted dry ingredients with buttermilk to the sugar-molasses-shortening mixture.
6. Stir until a medium-soft dough forms.
7. Work with hands for about 5 minutes.
8. Chill for several hours (I divide it into about four logs and wrap with waxed paper or cling wrap)
9. Roll out on lightly floured surface. If you want chewy, soft cookies, roll about 1/4". If you want crisper ginger cookies, about 1/8".
10. Cut with cookie cutters (round, Xmas shapes)
11. Glaze with 1 beaten egg.
12. Place 1" apart on greased cookie sheet.
13. Bake at 350 for 20-25 minutes (check at 18 minutes) (if you rolled thinner, bake for about 15-18 minutes--check after 12).
Makes 8 doz LARGE (2" round) cookies. I store mine in an airtight container--I like mine crisp.
These are on my list for the weekend--any adjustments that I might make re: thickness and time, I will post.