Old German Honey Cookies Recipes

Steps:

• In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
• Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
• Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).

Steps:

• Preheat oven to 375.
• In large saucepan over medium heat, melt lard, sugar and honey together. Set aside to cool.
• Whip eggs thoroughly. Slowly add ginger and vanilla.
• Mix in cooled honey mix slowly to temper the eggs.
• Slowly add in baking soda and flour mixing thoroughly.
• Place by spoonfuls on cookie sheet.
• Bake for about 10-12 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F. Combine ingredients in this order: Cream the margarine and sugar with an electric mixer. Add eggs, 6 tablespoons of honey, and 1 teaspoon vanilla and blend until smooth with the mixer. Into this mixture, add flour and baking soda. Mix into a thick dough. Chill dough until firm, preferably in freezer, approximately 2 hours. Pull off small pieces and roll into 1-inch balls. Place on ungreased cookie sheet. Bake for 10 to 15 minutes.

Steps:

• Honey bars:
• Heat honey and water in a large heavy saucepan until runny. Remove from heat, and stir in butter until melted. Transfer mixture to a large bowl and stir in brown sugar, eggs, lemon zest, and lemon juice.
• In a medium bowl, whisk together flour, baking soda, spices, and salt.
• Add the flour mixture to the honey mixture and stir just until combined. Add almonds, citron, and candied orange peel. Stir until the dough is smooth. Cover the dough tightly with plastic wrap and refrigerate at least 24 hours or up to 1 month.
• When ready to bake, preheat the oven to 375°F. Grease a 13x9x2-inch baking pan and line with parchment paper so it extends over the 2 long sides.
• Firmly press the dough into the prepared pan to form a smooth, even layer. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes.
• Citrus glaze and decoration:
• In a medium bowl, beat together powdered sugar, lemon zest, lemon juice, and vanilla until smooth. While the lebkuchen is still warm, spread glaze evenly over the top.
• Mark into bars by cutting into the lebkuchen about ¼ inch deep with a knife. Decorate, if desired, by placing 1 candied cherry in the center of each bar. And arrange 4 blanched almonds around each cherry.
• Let stand in the pan on a rack until completely cool and the icing is set. Using the overhanging parchment as handles, transfer to a cutting board. Cut into bars. If possible, let the cookies age for at least 2 weeks to allow the spices to ripen. Lebkuchen will keep for months in an airtight container.

Steps:

• Mix honey and molasses and bring to a boil. Remove from heat and cool completely.
• Stir in brown sugar, egg, lemon juice and lemon rind.
• Sift together flour, baking soda and spices, then stir into the honey-molasses mix.
• Mix in the citron and chopped nuts, place the dough in the refrigerator and chill overnight.
• Roll out a small amount of dough at a time to 1/4 inch thick, keeping the rest in the fridge. You can either cut out oblong shapes about 1 1/2" x 2 1/2" or just cut out circle shapes about 2" in diameter.
• Place on a GREASED baking sheet about 1" apart.
• Place 3 almonds on top of each cookie in a flower shape, and place in a 400 deg oven for 10-12 min or until no imprint remains when touched lightly.
• While cookies bake, make glaze by boiling the water and sugar to 230 degrees - until it just barely begins to thread.
• Remove from heat and stir in confectioners sugar.
• Brush the hot glaze lightly over the cookies (if it gets grainy reheat slightly with a little water to thin again).