Original Mom Fenske's German Christmas Cookies

From Guest Blogger Rich Fenske:
These cookies were passed on by mom. I hope you enjoy them as much as her kids and grandkids did each Christmas.

LEBKUCHEN

INGREDIENTS:

Cloves 1 tsp.

Nutmeg 1 tsp.

Cinnamon 1 tsp.

Allspice 1 tsp.

Brown sugar ¾ cup

Eggs 1

Lemon juice 1 tbsp.

Lemon rind 1 tsp.

Sifted flour 2-3/4 cups

Baking Soda ½ tsp.

Citron 1/3 cup

Almonds 1/3 cup

Recipe:

Mix together and bring to boil ½ cup of honey & ½ cup molasses: …..COOL THOROUGHLY

Stir in: brown sugar, egg, lemon juice, lemon rind.

Sift together and stir in: flour, baking soda, cloves, allspice, cinnamon, nutmeg.

Stir in chopped nuts and citron.

Chill dough overnight

Roll out a small amount at a time keeping  the rest chilled.

Use a rolling mat and make sure it is well floured to avoid sticking.

Roll ¼ inch thick and cut into 1-1/2” X 2-1/2” rectangles then place on parchment paper or a greased baking sheet.

Bake at 400 degrees for 10~12 minutes.  No imprint should remain when lightly touched.

Immediately after removing from oven brush with glazing/icing (see below).

Cool and store for some time to allow the cookie to mellow. (if you can)

GLAZINING/ICING

Boil together ½ cup of water and ½ cup of sugar until the water starts to thread. Continue to boil and slowly add and mix spoonfuls of powdered sugar in until consistency is bubbly. This takes about 5~7 minutes total. If you need more icing add water and sugar in equal amounts then add a little powdered sugar. Keep the mixture hot and if it does start to cool and harden put it back on the stove.

NURNBERGER Round light colored HONEYCAKES from the famed old “CITY OF TOYS”

INGREDIENTS:

Cloves ¼ tsp.

Allspice ½ tsp.

Nutmeg ½ tsp.

Cinnamon 1 tsp.

Brown sugar ¾ cup

Eggs 1

Lemon juice 1 tbsp.

Lemon rind 1 tsp.

Sifted flour 2-3/4 cups

Baking Soda ½ tsp.

Citron 1/3 cup chopped

Pecans 1/3 cup chopped (almonds okay to use)

Almonds halves blanched and skinned as needed (around 90 halves)

Recipe:

Mix together and bring to boil 1 cup of honey: …..COOL THOROUGHLY

Stir in: brown sugar, egg, lemon juice, lemon rind.

Sift together and stir in: flour, baking soda, cloves, allspice, cinnamon, nutmeg

Stir in chopped nuts and citron.

Chill dough overnight

Roll out a small amount at a time keeping the rest chilled.

Use a rolling mat and make sure it is well floured to avoid sticking.

Roll ¼ inch thick and cut into 2-1/2 rounds then place on parchment paper or a greased baking sheet.

With your fingers, round up the cookie toward the center till they are approximately 2” in diameter.

Place a round piece of citron in the center and press 3 blanched almond halves around like a flower.

Bake at 400 degrees for 10~12 minutes. No imprint should remain when lightly touched.

Immediately after removing from oven brush with glazing/icing ( see below).

Cool and store for some time to allow the cookie to mellow. (if you can)

GLAZINING/ICING

Boil together ½ cup of water and ½ cup of sugar until the water starts to thread. Continue to boil and slowly add and mix spoonfuls of powdered sugar in until consistency is bubbly. This takes about 5~7 minutes total. If you need more icing add water and sugar in equal amounts then add a little powdered sugar. Keep the mixture hot and if it does start to cool and harden put it back on the stove.

Roasted Root Vegetables-DON'T SAY YUCK!

The kitchen has been open but the internet has not. For whatever reason, Lima Township..home of cornfields and cows, is the place that modern technology has forgotten.  Couldn't surf so I cooked.
Enjoy!

This was only the second time I can remember eating brussels sprouts. ( used to hate them!) I had never cooked with or eaten a parsnip and only once had a turnip. Give them a try! Once baked, they are sweet and salty and wonderful. They make a pretty dish.  And better yet, these veggies are inexpensive and if you don't really like them you can feed them to the neighbors dog or your own, guilt free. ( Sorry you live so far away, Butch)

Roasted Root Vegetables

Toss in a bowl with olive oil, kosher salt and pepper:

2 Carrots

Several Halved Brussels Sprouts

2 Turnips

2 Parsnips

Line a cookie sheet with non-stick foil.  Arrange the veggies on the foil so they do not touch.

Put them in the oven at 400 degrees for about 20 minutes. Turn them and continue to bake for another 20 minutes, or until they are nice and brown.  I like the brussels sprouts almost charred, but not mushy. Check out the picture below of the finished product.

Put them in a pretty bowl and enjoy. I served them with pasta, but they would make a great side with just about any meal.