Lebkuchen - German Gingerbread Cookies

• Refrigerated

  • 1 Egg white
  • 2 Egg yolks

• Baking & Spices

  • 3 1/3 cup All-purpose flour, unbleached
  • 3/4 tsp Baking soda
  • 1 2/3 cups Brown or demerara sugar
  • 1 tbsp Gingerbread spice mix
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 Nuts and seeds

• Dairy

  • 1/2 cup Butter
  • 2/3 cup Milk

• Beer, Wine & Liquor

  • 2 1/2 tbsp Liquor

• Liquids

  • 9/16 cup Water

Found on leelalicious.com

Description

Ingredients

• 1⅔ cups brown or demerara sugar
• ⅔ cup milk
• ½ cup water
• ½ cup butter
• 3⅓ cup unbleached all-purpose flour
• 1 tablespoon gingerbread spice mix (or a mix of ground cinnamon, ginger and cloves)
• ½ teaspoon salt
• ¾ teaspoon baking soda
• 1 egg white
• 2½ tablespoons liquor (like brandy, rum, or vodka)
• nuts and seeds for decoration
• 2 egg yolks
• 1 tablespoon water

Directions

• In a saucepan heat brown sugar, milk, water and butter on medium until the butter is melted and mixture just starts to come to a boil.
• Take off heat and dd flour, gingerbread spice mix and salt and stir with a wooden spoon or spatula until combined. Return saucepan to the stove. Continue heating the dough while stirring until it thickens and starts to pull away from the sides.
• Set saucepan aside in a cool place (outside if you live in a cold climate) until the dough is chilled but not too hard, so it wont cook the egg white.
• In the meantime, beat the egg white until stiff. When the dough as cooled, stir/knead in the stiff egg white, baking soda and liquor. At this point you could chill or freeze the dough, if you want to bake the cookies at a later point.
• Preheat oven to 350 F and prepare 2 baking sheets.
• Flour a surface and roll out ¼ of the dough at a time, adding only as much flour as needed to keep it from sticking to the work surface and rolling pin. Roll to about ⅛-inch thickness.
• Cut out desired shapes, place on a baking sheet and decorate with nuts and seeds, if desired. Bake one sheet at a time for 15 minutes.
• In a small bowl combine the egg yolks and water. Take the finished cookies from the oven, and immediately brush with a thin layer of the egg wash.
• Transfer cookies to a wire rack to cool.
• Store in an airtight container. Cookies also freeze well in Ziploc bags or airtight containers.