While I was quilting, yesterday, the many colors I was employing into my scrap quilt brought to mind the colorful bar cookies I make that has become a family favorite. I guess my German heritage leads me to this inclination but here is my version of German Lebkuchen!
A spicy, fruity, Christmas cookie bar. Mix ethnic groups and try them with a cup of Mexican Hot Chocolate!
LEBKUCHEN BY BARBARA
3 large eggs
2 1/4 cups dark, brown sugar
1/4 pound mixed, candied fruit*
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon freshly ground nutmeg
1/4 teaspoon allspice
2 ½ cups all-purpose flour
½ teaspoon baking soda
Confectioner’s sugar
Juice of one lemon
Grated rind of one lemon
Preheat oven to 350 degrees. Generously grease an 8 x 10-inch baking pan, dust it lightly with flour. In a large mixing bowl, add the eggs one at a time to the brown sugar, beating well after each addition. Stir in the candied fruit and spices. Into another bowl, combine the flour and baking soda. Add the dry ingredients, a little at a time, to the egg mixture, combining well. Spread the cookie batter into the prepared pan and bake it for 15 minutes or until golden.
Add lemon rind and enough juice to confectioner’s sugar to make a thick icing. Spread the icing over the warm cookies. When the icing has set, cut into serving size squares.
*Soaking the candied fruit in brandy over night greatly enhances the flavor of the finished cookie!
Instead of the lemon glaze, you can sprinkle semi sweet chocolate chip over the cookies when they come out of the oven and spread them out evenly as they melt.
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