German Gingerbread Cookies (Lebkuchen) (leelalicious)


1 2/3 c brown or demerara sugar
2/3 c milk
1/2 c water
1/2 c butter
3 1/3 c flour
1 T Gingerbread Spice Mix
1/2 t salt
3/4 t baking soda
1 egg white
2 1/2 T liquor (like brandy, rum, or vodka)
nuts and seeds for decoration

In a saucepan heat brown sugar, milk, water and butter on medium until the butter is melted and mix just starts to come to a boil. Take off heat and add flour, gingerbread spice mix and salt and stir with a wooden spoon or spatula until combined. Return saucepan to the stove. Continue heating the dough while stirring until it thickens and starts to pull away from the sides. Set saucepan aside in a cool place (outside if you live in a cold climate) until the dough is chilled but not too hard, so it won’t cook the egg white. In the meantime, beat the egg white until stiff. When the dough as cooled, stir/knead in the stiff egg white, baking soda and liquor. At this point you could chill or freeze the dough, if you want to bake the cookies at a later point. Preheat oven to 350 F and prepare 2 baking sheets. Flour a surface and roll out 1/4 of the dough at a time, adding only as much flour as needed to keep it from sticking to the work surface and rolling pin. Roll to about 1/8″ thickness. Cut out desired shapes, place on a baking sheet and decorate with nuts and seeds, if desired. Bake 1 sheet at a time for 15 min. In a small bowl combine the egg yolks and water. Take the finished cookies from the oven and immediately brush with a thin layer of the egg wash. Transfer cookies to a wire rack to cool. Store in an airtight container. Cookies also freeze well in Ziploc bags or airtight containers. Yield 40 cookies.

For Brushing

2 egg yolks
1 T water

Mix together for an egg wash.




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