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.
Originally Submitted
11/12/2017
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