Lebkuchen: Traditional German Christmas Cookie


Cookie: ½ cup Honey


1/3 cup White Sugar 2 Tablespoons Butter (melted) 2 Large Eggs 3 Tablespoons Orange Marmalade 1 Teaspoon Almond Extract ½ Teaspoon Baking Powder ¼ Teaspoon Baking Soda 2 Cups All Purpose Flour 1-1/2 Teaspoon Ground Ginger 1-1/2 Teaspoon Ground Cinnamon 1 Teaspoon Allspice 1 Teaspoon Cardamom (optional)


Glaze: 2 Tablespoons Lemon Juice 1 Cup Powder Sugar


Blend honey, white sugar, butter, eggs, or- ange marmalade and extract together. Add all dry ingredients and beat until smooth. On a greased cookie sheet, spoon out cookie dough with tablespoon. Bake at 350 de- grees for 8 minutes. Cool on wire rack after baking. Cookies should be soft.


For the glaze: combine ingredients and whisk until smooth. Add more or less sugar until you reached desired consistency. Place glaze on cookies once the cookies have cooled.


Vanilla Almond Butter Sugar Cookies


Cookie: 6 Cups Unbleached Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2 Cups Butter (Salted is best) 1-1/2 Cups C&H Sugar 2 Eggs 4 Tablespoons Milk 3 Teaspoons Vanilla Extract ½ Teaspoon Pure Almond Extract


Combine flour, baking powder, and salt. Set aside. Cream sugar and butter, then add eggs and extracts. Slowly add the flour mix- ture and beat until combined. Roll out and


cut with cookie cutters. Bake in preheated oven at 350 degrees for 10-12 minutes. Decorate with royal icing.


Royal Icing: 4 Tablespoons Meringue Powder ½ Cup Water


1 lb. Powdered Sugar ½-1 Teaspoon Light Corn Syrup Few drops clear extract (optional)


Combine the meringue powder and water. With a paddle attachment of an electric mixer, beat until combined and foamy. Sift in the powdered sugar and beat on low to combine. (Do not skip the sifting) Add in the corn syrup and extract. Increase speed to med-high/high and beat for about five minutes, just until the icing is glossy and stiff peaks form. Cover with plastic wrap touching the icing or divide and color using gel paste food coloring.


This “stiff” icing is perfect for outlining and even for building gingerbread houses. To fill in cookies, add water to the icing a little bit at a time, until it is the consistency of syrup.


My Favorite White Chocolate Dipped Cranberry Pecan Oatmeal Cookies (which last one day in my household – literally)


1 Cup Salted Butter, Room Temperature ¾ Cup Dark Brown Sugar ½ Cup Sugar 1 Egg 2 Teaspoon Vanilla Extract 1-3/4 Cups All Purpose Flour


58 TEXAS LONGHORN JOURNAL i DECEMBER 2017


1 Teaspoon Baking Soda ½ Teaspoon Baking Powder ¼ Teaspoon Cinnamon 1-1/2 Cups Uncooked Quick-Cook Oats 1-1/2 Cups Dried Cranberries ½ Cup Pecan Pieces, Toasted (Optional) 12 oz. Vanilla Candiquick (or similar baking white chocolate)


Preheat oven to 350 degrees. Beat butter and sugars together until well combined. Add flour, baking soda, baking powder, and cinnamon. Mix until well combined. Add oats and mix until a thick dough forms. Stir in cranberries and pecan pieces. Place heaping Tablespoon-sized balls of cookie dough onto a parchment lined cookie sheet. Bake 8-9 minutes. Cookies may look a little undercooked in the center, but they continue to cook and firm as they cool. Do not over bake. Let cookies cool for about two minutes on the cookie sheet, then remove to cooling rack. Melt white chocolate in a small bowl. Dip cooled cookies, one at a time, into the chocolate. Set on parchment paper to dry. (I have also used white chocolate chips and skipped the dipping step. They turn out just as good)


Enjoy these great cookie options. Feel free to click on the TLCA website to share some of your favorite recipes and traditions. While it is fun to celebrate Christmas, let us all remember this year the importance of spreading love and joy. Merry Christmas to each family in the Texas Longhorn industry.


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