Lep Cookies Recipes

Steps:

• Whisk together flour, baking powder, salt, and spices. Pulse almonds and hazelnuts in a food processor until very finely chopped. Add candied peels and dates, and pulse until finely chopped. Add almond paste, and pulse to combine. Add jam, and pulse. Add eggs and brown sugar, and pulse. Add flour mixture, and pulse. Transfer dough to an airtight container, and refrigerate overnight (or up to 3 days).
• Preheat oven to 325 degrees. Using a 2-inch ice cream scoop (1/4 cup), drop dough onto parchment-lined baking sheets, spacing cookies 3 inches apart. Place 3 almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks.
• Whisk together confectioners' sugar and milk, and brush over cooled cookies. Let stand until set.

Steps:

• In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
• To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.

Steps:

• 1. Heat butter & molasses until real thin. Mix baking soda and buttermilk together. Now mix all ingredients together, EXCEPT for flour. Add flour gradually and mix well. Form into rolls and wrap in wax paper. Refrigerate overnight. Slice 1/4" thick & bake on greased cookie sheets at 325 for approximately 15 minutes.
• 2. NOTE: Wilma Distler said this recipe had been handed down from mother to daughter as far back as her great-grandmother. As you can see, this authentic German recipe is chock-full of nuts and candied fruit, but is still easy to put together. Don't let the long list of ingredients throw you!

Steps:

• Preheat oven to 375; line cookie sheets with baking parchment paper for best results, but you can grease or use non-stick spray if necessar-- I use the non-stick spray all the time.
• Sift together flour, baking soda, baking powder and salt; set aside.
• Cream together sugar and butter.
• Add eggs one at a time and beat; then add the vanilla and beat.
• Stir the flour mixture, alternating with the buttermilk, into the sugar mixture, stirring until smooth.
• Drop by tablespoons or a small scoop (about 1 tablespoon capacity) onto the prepared cookie sheet.
• Sprinkle the tops of the cookies with additional granulated sugar (I will flatten the tops just very slightly to hold more sugar) and bake for 7-10 minutes, until just firm.
• Wait just a minute and then remove from the cookie sheets and cool on a rack.
• *Asa substitute for the buttermilk, add 1 tablespoon vinegar or lemon juice to a measuring cup and add milk to make 1 cup; let stand for 10 minutes before using.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
• Cream the sugar with the shortening and the butter or the margarine. Add the baking powder, eggs, milk and flour. Mix until combined.
• On a lightly floured surface roll out the dough to 1/4 inch thick and cut into desired shapes. Place cookies on the prepared cookie sheets.
• Bake at 350 degrees F (175 degrees C) until lightly browned.