Lebuckens are a german traditional cookie which my Mom makes at Christmas time. They are best made a month or so before server since letting them sit in a tin helps develop flavors and textures. The following recipes comes from my Moms' Better Homes and Garden cookbook from the 60s.
Ingredients
| 1/2 cup honey | 1/2 tsp soda |
| 1/2 molasses | 1 tsp cinnamon |
| 3/4 cup brown sugar (packed) | 1 tsp cloves |
| 1 egg | 1 tsp allspice |
| 1 tblsp lemon juice | 1 tsp nutmeg |
| 2 tsp grated lemon rind | 1/3 cup diced citron or dried fruits (pineapple, mango, ..) |
| 2 3/4 cups all purpose flour | 1/3 cups chopped nuts |
| 1/4 ground black pepper (optional) |
Directions
- In a sauce pan, bring the honey and molasses to a boil
- Stir in brown sugar to dissolve. Remove from heat and let cool
- Mix together egg, lemon juice and lemon rind. When sugar mixture is cool, stir egg mixture
- Sift together flour, baking soda and spices, then stir into the honey-molasses mix.
- Mix in the citron and chopped nuts
- Place the dough in the refrigerator and chill overnight.
- Heat oven to 400F
- Roll
out a small amount of dough at a time to 1/4 inch thick, keeping the
rest in the fridge. You can either cut out oblong shapes about 1 1/2" x 2
1/2" or just cut out circle shapes about 2" in diameter.
- Place on a GREASED baking sheet about 1" apart.
- Bake 10-12 mins
- When cooled you can glaze top of cookies if you wish
- Pack cookies in the a tin and hide them in a cool spot for at least 2 weeks
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