Vintage Lebkuchen Recipe

Hilda Lebkuchen
This sounds great, but I must send on this recipe that is at least 100 years old — Lebküchen — Hilda ‘Hode’ Eiseman Hode made this every year for Christmas. She did the final mixing in a huge dishpan with a wooden spoon and her hands. I cut it in half and freeze some of the dough in well-sealed containers for two or three years. Freezing the dough seems to improve it as the flavors have more time to blend. Thaw the dough, then roll out as usual. May take extra flour.
1 pound light brown sugar
1 quart light molasses
1 ½ cups shortening (original recipe called for lard)
1 tablespoon salt
1 pint sour cream
1pint sour milk (or buttermilk)
3 tablespoons baking soda dissolved in buttermilk
1 heaping tablespoon baking powder
½ tablespoon cinnamon
1 tablespoon nutmeg
1 teaspoon ground cloves
5 pounds flour (save out 1 – 2 cups for rolling out dough)
1 quart chopped nuts (walnuts or pecans are good)
2 ½ pounds raisins
1 pound dates
1 pound mixed candied fruit
1. Grind together the last four ingredients and mix with the flour and spices.
2. Cream sugar and shortening until light.
3. Add molasses, sour cream and milk with dissolved baking soda.
4. Add and thoroughly mix in the flour/spice/fruit mixture.
5. Chill dough.
6. Roll out on a floured board to about ¼ inch thick. Cut into rectangles.
7. Place on a greased baking sheet.
8. Glaze with a thin mixture of confectioner’s sugar and milk (or water) before baking. Can add half a candied cherry or nut to top of cookies.
9. sBake at 350° about 10 minutes. Cool on a rack. Store tightly covered in cool place.



Adapted from Martha Stewart Cookies p.192

Lebkuchen (German Christmas Cookies)


This is the authentic recipe. If you don’t like fruitcake mix, try King Arthur’s Lebkuchen recipe.

Makes 18 cookies


3/4 c flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon, ground
1/2 tsp ginger, ground
1/4 tsp cloves, ground
1/2 tsp mace or allspice or nutmeg
1/2 c almond flour
2/3 c candied fruitcake mix
4 Medjool dates, pitted and finely chopped
3 oz almond paste, broken into small pieces
1/3 c apricot jam (I used Smucker’s Simply Fruit)
3 eggs
3/4 packed light brown sugar


1. Mix dry ingredients.

2. In second bowl, add fruitcake mix and dates. Mix.

3. Add almond paste. Mix.

4. Add jam. Mix.

5. Add eggs and brown sugar. Mix.

6. Fridge mix overnight or up to 3 days.

7. Preheat oven to 325 F. Prepare cookie sheet with silpat on top.

8. Make 2 in diameter rounds, place on silpat. Place 3 almonds close together on top of each cookie, decoratively. (Note: In Germany, they bake these on something called oblaten.)

9. Bake 12-14 minutes. You may need to rotate cookie sheet halfway through.

While baking, make glaze.


1/2 c + 3 tbsp confectioner’s sugar
2 tbsp whole milk

Mix well.

10. When cookies are cooled all the way, brush glaze on top of the cookies and let set. Cookies can be stored at room temperature for up to 3 days. To store longer, put cookies in airtight box with half an orange or apple (to keep the moisture in).

Note: WOWOWOWOWOWOWOWOWOWOWOWOWOW!! Divided batter into three parts, baked one, froze two. Love Germans. Love!

Chocolate Crinkle Cookies

Recipe from What’s Cooking America.

Chocolate Crinkle Cookies
Chocolate Crinkle Cookies

Chocolate Crinkle (Kringle) Cookies Recipe:

Recipe Type: Cookies, Christmas Cookie, Chocolate
Yields: 16 cookies
Prep time: 30 min
Fridge time: 1.5 hours
Cook time: 18-20 min

2 tablespoons butter (1/4 stick)
1/4 c Hershey’s unsweetened cocoa powder (or 4 oz unsweetened baking squares)
1 cup granulated sugar
2 eggs
1 cup all-purpose flour
1 teaspoons baking powder
1/8 teaspoon salt
1/4 cup chopped walnuts
1/2 cup powdered (confectioner’s) sugar


1. Melt butter and cocoa over medium heat.

2. Add sugar.

3. Add eggs.

4. Add flour, baking powder and salt. Dough will be soft.

5. Stir in walnuts.

6. Fridge for 1.5 hours or overnight. (If you want to make it later, roll dough into balls and freeze. To use out of the freezer, let thaw for 30 min, dip in powdered sugar, and then bake as per directions below).

7. Preheat oven to 300 F.

8. Prepare cookie sheet lined with silpat.

9. Roll dough into 1.5 in balls, dip in powdered sugar (be generous!), and place 2 in apart on cookie sheet.

10. Bake 18-20 min. DO NOT OVERBAKE!!!!!!!!!!!!!

Yields 12 cookies.

Trying to find the Great American Cookie Chewy Chocolate Cookie

Here are a few ideas:

Best Cookie Base

(Thanks, Martha Stewart!)

(This is based on a recipe on p.58 of Martha Stewart’s Cookies book)

Yield: 3 dozen cookies


2 sticks butter

1 c brown sugar

1/2 c white sugar

2 tsp vanilla extract

2 eggs

2 1/4 c bread flour (or whatever flour you have on hand)

1/2 tsp baking soda

1 tsp salt

2 c STUFF (chocolate chips, nuts, oatmeal, raisins, craisins, whatever).


Cream butter and sugars. Add vanilla and eggs.

Mix dry ingredients. Add wet ingredients to dry ingredients.

Stir in STUFF.

Preheat oven to 350 degrees.

Roll batter into 1 inch balls.

Bake for 12 minutes.

Note: This dough does not turn golden brown.  If it gets golden brown, it will be excessively dry and not chewy when it cools. Don’t let this happen.