Sounds great, Lisa-will look for the others to follow
RL`

I can't wait for them either.

Good Lord! The Pressure!!!!!!!!!!!
ROFL
Lisa

Pressure, what pressure-tomorrow we get the next one, right?? LOL
RL`

Sounds delicious. One question before I begin:
for the almonds, do you use the flat almond slivers, or the ones that look like little sticks? I'm thinking the slivers, because aren't these cookies supposed to be very thin? Anyway, if you can confirm, thanks!

almond slivers, BArbara. Hope you like them.
Lisa

Lisa, those sound wonderful. Do you have recipes for leibkuchen or pfeffernuse? DH's grandmother made them but I never got the recipes. I do have her recipe for springerle as that's my husband's favorite cookie.

I'm not Lisa but these are from my German cookbook that I got when we lived there:
A Christmas favorite in our home.
Lebkuchen Bars
1 tsp cinnamon
l teaspoon ground allspice
1/4 tsp ground cloves
1/2 tsp salt
2 1/2 c unsifted flour
1/2 tsp baking powder
1/2 c ground almonds
1 tsp grated lemon rind
2 eggs
3/4 c sugar
3/4 c honey
1/2 c milk
Almond Glaze
1 c confectioner's sugar
1/2 tsp almond extract
1 tsp rum
1-2T water
Sift together spices, salt, flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon forms when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture and beat until smooth. Spread the batter in an 11x17" greased jelly roll pan. Bake in a preheated 400° oven for12-15 minutes until the cake is done. While still warm turn the cake out onto a rack. Mix the confectioner's sugar, almond extrac, rum and water. Beat until it is smooth and of a glaze consistency, adding more water if necessary. Spread on warm cake. Cut into bars while still warm.
Yields: 2-3 dozen.
RL`

Oh, I just love lebkuchen and those sound really good. Thx.

Here's another version of lebkuchen, posted on the Harvest Forum by Alison. She says it's a traditional recipe, the one used since she was a small child. Notice it takes "curing" in a crock to make them soft and she says they will keep for a year!

Alison's Lebkuchen

4C flour, sifted
5 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
2/3 C honey
1 1/4 C sugar
1/3 C shortening (usually margarine)
1 egg
1 T water

glaze:
2 T butter or margarine
1/4 C honey
blanched whole almonds

Sift flour, baking powder, cinnamon, and cloves onto waxed paper. Combine 2/3 C honey, sugar, and 1/3 C butter or margarine in a saucepan big enough to mix the dough in. Heat, stirring constantly, just to boiling. Cool slightly. Beat egg and water in small bowl, stir into honey mixture, then add flour 1/3 at a time, blending well. Turn out on lightly floured board and knead 3 min. or until smooth. Chill 1 hour or until firm.

Roll out dough 1/2 inch thick on a floured board. Cut into 1 1/2" squares. Place 1" apart on greased cookie sheets; reroll trimmings and cut again. Melt 2T butter or margarine in a small saucepan, stir in the 1/4C honey. Brush over cookies, press whole almonds into tops. Bake at 300 for 25 minutes or until firm and golden; cool completely on racks.

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As they cool they get harder, until a day or so later they're little rocks. Then we load them into the crock, with a slice of apple if we're late that year, and wait for them to get soft. They keep for at least a year after that.

I've got a batch of these in my version of a crock, Tupperware. LOL They aren't soft yet.

Annie

Both recipes sound good. I'll have to see if Larry or his sister can remember if Grandma rolled them or used a pan. I made some last year but they just weren't quite 'it.' Thanks again!

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