Lebkuchen

The origin of this recipe is lost to time, but I know that it’s an old one, as I remember mom making these in our North Monroe Street house. It’s also the only time I can remember her buying those lurid red and green candied cherries you find in the produce section of the grocery store at Christmas time.

INGREDIENTS 1 c honey ¾ c brown sugar 1 egg 3 T lemon juice, divided 1 T lemon rind 2 c flour 1 T pumpkin pie spice ½ t baking soda ¼ t salt ½ c golden raisins ½ c chopped blanched almonds 1 c confectioner’s sugar Candied cherries, halved, for decoration

DIRECTIONS Heat honey to boiling point. Pour into large bowl and let cool completely. Stir in brown sugar, egg, lemon rind and 1 T lemon juice. In another bowl, sift dry ingredients. Stir in raisins and almonds. Gradually stir into honey mixture and blend well. Chill the dough. Divide into two 9” x 9” pans. Bake at 350⁰ for 30 minutes.

Make glaze from remaining 2 T lemon juice and confectioner’s sugar.

When cookies are cool, press cherry halves into top in even rows so there is one per cookie (Erin’s note: This is probably 6 or 7 per row.) Drizzle glaze over and cut into small squares so there is a cherry at the center of each cookie.