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Lebkuchen Recipe


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Category   Desserts - Breads
Sub Category   None

1 quart sorghum
1 cup shortening (butter, crisco or lard)
1 cup sour milk
1/4 c soda
1 Tbl each cinnamon, allspice, cloves, nutmeg
1/4 tsp mace, 10- cups flour
1 q nut meats (pecans, hickory nuts, walnuts)
1 large box each raisins and currants, 1 lb each
1 fresh coconut, drain water and add to mix 1
1 lb dates
2 c sugar
1 1/2 c sugar, 1/2 c water, 1 tsp vinegar
2 beaten egg whites
8 marshmallows, 1 tsp vanilla

Heat group 1 until warm enough to melt all, but still can bear to put a finger in it. Use non-reactive pan, it fizzes! Mix spices group together. Coarse ground together all nuts and fruits.
Use a large pan for mixing. Sift flour and spices together, add sugar. Add nuts and fruits then get hands into it to mix all together. Add liquid mixture and mix to a stiff dough. I try to get it to the sticky stage, then add more flour while rolling it out. Let dough sit overnight in a cool place or fridge.
Preheat over to 350. Grease cookie sheets before each baking. Roll dough to about 3/8 inch, bake 8-15 minutes or until done. (recipe says both times!) Shift pans between low to high racks midway through. Recipe makes 60 dozen cookies. After baking, store in air tight container for 3-4 weeks before icing.
Boil icing ingredients until make soft ball stage. Pour syrup over beaten egg whites. Add marshmallows (or marshmallow fluff) and vanilla. keep beating until stiff enough to ice. Ice pan side of cookie and top with pecans. This recipe ices 13 dozen cookies.

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