*  Exported from  MasterCook  *

                      Lebkucken (German Honey Bars)

Recipe By     : BH&G Christmas Cookies 1995.
Serving Size  : 48   Preparation Time :0:00
Categories    : Bar Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Egg
     3/4  C             Brown sugar -- packed
     1/2  C             Honey
     1/2  C             Dark molasses
   3      C             All-purpose flour
   1      Teaspoon      Ground cinnamon
     1/2  Teaspoon      Baking soda
     1/2  Teaspoon      Ground cloves
     1/2  Teaspoon      Ground ginger
     1/4  Teaspoon      Ground cardamon
     1/2  C             Almonds -- chopped
     1/2  C             Mixed Candied Fruits And Peels
                        Finely Chopped
                        Lemon Glaze:
                        Mixed Candied Fruits And Peels
                        Chopped
   1 1/2  Cups          Powdered Sugar -- Sifted
   1      Tablespoon    Butter Or Margarine -- Melted
   1      Tablespoon    Lemon Juice

                                                            
    Beat egg in a small bowl with electric mixer on  high   
speed about 1 minute.  Add brown sugar; beat on   medium    
speed till light and fluffy. Add honey and molasses. Beat   
well. Stir together flour, cinnamon, baking soda, cloves,   
ginger, and cardamon in a large bowl.  Add beaten mixture.  
Stir by hand till combined. (Dough will be stiff.) Stir in  
almonds and candied fruits and peels. Cover and chill dough 
for several hours or till easy to handle.     Divide dough  
in half.  On a lightly floured surface, roll each half to a 
12x8-inch rectangle.  Cut into 2-inch squares. Place 2      
inches apart on lightly greased cookie sheet. Bake in a     
350`F oven 8 to 10 minutes or till edges are set. Remove    
from oven.  Cool cookies on cookie sheet for 1 minute.      
Transfer cookies to wire racks.                    Brush    
cookies with Lemon Glaze while warm.  Garnish with          
additional candied fruits and peels.Allow glaze to dry.     
Store, tightly covered, overnight or up to 7 days to soften 
and to allow their spicy flavor to mellow.  Makes 48.       
       Lemon Glaze:  Combine 1 1/2 cups sifted powdered     
sugar, 1 tbsp. butter or margarine, melted; and 1 tbsp      
lemon juice in a small bowl. Add enough water (about 3 to 4 
tsps.) to make of drizzling consistency.                    
                                                            
                                                            


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