A traditional German Christmas cookie.

Gallery

Recipe Summary

Servings:
84
Yield:
14 dozen
Advertisement

Ingredients

84
Original recipe yields 84 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring honey to a boil in a large Dutch oven; remove from heat, and cool slightly. Stir in brown sugar, beaten eggs, lemon rind, and juice.

    Advertisement
  • Combine flour, baking soda, and spices in a large mixing bowl; gradually add to honey mixture, stirring well. Stir in citron and chopped pecans, blending well. Cover and chill overnight.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Shape dough into 1-inch balls; place 2 inches apart on greased cookie sheets. Gently press ball to 1/4-inch thickness with bottom of a glass dipped in cool water. Gently press an almond slice in the center of each cookie. Bake for about 10 minutes. Remove cookie sheets from oven. Brush glaze over cookies and remove to wire racks to cool.

  • To Make Glaze: Combine 1 1/2 cups sugar and water in a small heavy saucepan; cook over low heat, stirring until sugar dissolves. Cook over high heat, without stirring, until mixture reaches thread stage (230 degrees F ). Remove from heat; stir in confectioners' sugar, mixing well. Place over low heat, if necessary, to maintain basting consistency.

Nutrition Facts

155 calories; protein 2.1g; carbohydrates 32.3g; fat 2.4g; cholesterol 6.6mg; sodium 35.8mg. Full Nutrition
Advertisement

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2009
I understand different areas of Germany had different recipes and I really looked forward to Christmas as that was when we got Lebkuckens from Gramma. Her recipe did not have citron! instead she used anise molasses and hazelnut and dough was refrigerator before working. Her Lebkuchens were my favorite cookie and they were made with so much love. Read More
(21)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/08/2009
I understand different areas of Germany had different recipes and I really looked forward to Christmas as that was when we got Lebkuckens from Gramma. Her recipe did not have citron! instead she used anise molasses and hazelnut and dough was refrigerator before working. Her Lebkuchens were my favorite cookie and they were made with so much love. Read More
(21)
Rating: 5 stars
12/21/2008
My Stepdads Mother use to make these for him a long long time ago. He's been baking cookies all weekend and can't stop thinking about these cookies. I think I just made his holiday bright! Thank You so much and Merry Christmas! Read More
(11)
Rating: 5 stars
02/13/2014
As a military family who lived in Germany these are traditional. They harden over night so store them in an airtight container with a slice of apple. This will keep them soft. I made the glaze in a double boiler this allowed me to keep it warm and not burn it. I didn't get the glaze up to 230 as suggested but I did get it up to 200. It turned out fine. I substituted candied pineapple for the citron since that was the only candied fruit available this time of year. It gave the cookies a nice citrus flavor. I may even try candied ginger in the future. My mom also told me after I made them that you can substitute orange zest and juice for the lemon. This recipe is a definite keeper. Read More
(2)
Advertisement
Rating: 5 stars
04/26/2011
A great German tradition. Read More
(1)
Rating: 5 stars
05/26/2012
This was the best and most traditional Lebkuchen I've made. I did not use the Citron and I've never seen it used. I served to my European friends and they agreed it was like home.:-) Thanks will use this again. Read More
(1)
Rating: 4 stars
12/23/2014
There are as many recipes for lebkuchen as there are German grandmothers! In my family Christmas wouldn't be Christmas without lebkuchen. I make Grandma's recipe that she got from her grandmother. She used the candied fruit that's used in baking fruitcake but no nuts. This is a four-day process with making the dough and chilling it overnight baking and icing the cookies and letting them sit for 48 hours in air-tight containers with slices of soft white bread to make them chewy. Then they are shipped to family all over the country. Read More
(1)
Advertisement
Rating: 5 stars
12/22/2020
Delicious. Smush them flat with bowl dipped in ice water. Also after finished, age minimum two weeks in airtight container or they’ll be chewy and tough and not a good experience. I’ve made this recipe at least three or four times. Read More
Advertisement