Hello Rick,
Here is a recipe for what I hope is similar to what you are seeking? I've
made these at Christmas many times, as well as another German cookie,
"Pfeffernusse". They are wonderfully spicy hard cookies and since I like to
"dunk" cookies in my coffee or tea....they are perfect for it.
Enjoy!
Sandy Greathouse
Nurnberg Lebkuchen
Honey Cookies:
1 cup honey
2 eggs
1/2 cup packed light brown sugar
1 cup finely ground almonds
1/2 cup finely chopped almonds
1 tablespoon lemon juice
1/2 cup finely chopped candied lemon peel
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Glaze:
1-1/4 cups powdered sugar, sifted
2 teaspoons lemon juice
1 to 2 teaspoons warm water
Colored sprinkles
To make cookies, in a large bowl, beat honey, eggs and brown sugar until
blended. Stir in almonds, lemon juice and lemon peel. Blend flour, baking
powder, cinnamon, nutmeg and cloves. Add to honey mixture; stir until
blended. Cover bowl; refrigerate 12 hours or overnight.
Preheat oven to 375 F. Line baking sheets with foil; grease foil. Drop
dough by heaping teaspoons, 2-inches apart, on prepared baking sheets. Dip
a table knife in hot water; flatten dough mounds with flat side of blade.
Bake 12 to 15 minutes or until firm. Remove from baking sheets; cool
slightly on wire racks.
To make glaze, in a small bowl, beat powdered sugar, lemon juice and 1
teaspoon warm water until smooth. Add more water if necessary. Spoon glaze
over warm cookies. Sprinkle colored sprinkles over glaze; let stand until
glaze sets. Store in airtight containers 4 to 6 weeks before serving.
Makes 36 to 42 cookies