Lebkuchen Cakes
Serving Size : 48

1 1/2 c honey
1/2 c butter
1 1/4 c sugar
5 c flour
4 tsp baking powder
4 1/2 c blanched almonds -- ground
1 tbsp cinnamon
1 tsp cardamom
1/2 tsp each cloves, nutmeg, allspice, ginger, powdered -- anise
1/2 tsp salt
3 eggs
1/2 c candied lemon peel -- diced
1/2 c candied orange peel -- diced
3 tbsp evaporated milk -- (Duncan Hines)
In addition:
2/3 c blanched almonds
1/2 c candied pineapple chunks, cut into 2 to -- 3 slices
2/3 c candied cherries -- halved

Bring the honey to the boil with the oil and sugar, stirring, and allow to cool again. Sift the flour with the baking powder and combine with the almonds, all the spices, the eggs, and peels. Add the honey-oil mix to the flour mix and knead thoroughly. If the dough is too soft, add more flour. Let the dough rest in the fridge for 2 days, covered tightly with plastic wrap. Grease and flour a 13 X 17-inch baking pan. Preheat the oven to 350F.Dusting your hands with flour, press the dough into the baking pan and smooth the surface; brush with evaporated milk. With a long sharp knife, lightly score the dough to mark off about 48 cakes. Decorate each individual cake with almonds, pineapple, and cherries. I usually place almond halves at each corner of the scored cakes, pointing toward the center. Then on each side, I place a candied pineapple slice, then I place half a candied cherry in the center. Each cake is decorated the same, or you could let your imagination go and do them anyway you like. Brush the cake again with milk, being careful not to disturb your decorations. Bake the cakes on the center shelf for 35-45 minutes. Let the cake cool slightly, remove from the pan and cut out the individual cakes as previously marked. Cool. Seal the cakes in air-tight containers and store for 4-6 weeks before eating. If they should dry out, place a couple slices of apple in the container with the cakes and seal again.

PFEFFERNUSE (Peppernuts)

2 1/4 cups flour
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon anise seed
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter room temp.
1/2 cup light molasses
1/2 cup sugar
1 large egg
1 teaspoon water
2/3 cup finely chopped pecans

Combine first 9 ingredients, (flour through nutmeg), in medium bowl. Using electric mixer beat butter, molasses and 1/2 cup sugar in large bowl until fluffy. Beat in egg and water. Add dry ingredients and beat at low speed until just combined.

Spoon dough into 16 inch log on sheet of plastic wrap. Smooth dough log. Wrap tightly and refrigerate until just firm, about 1 hour. Unwrap and press pecan pieces evenly into sides of log. Wrap and refrigerate again at least 6 hours.

Position rack in center of oven and preheat to 350 degrees. Grease large cookie sheets. Slice cookie log into 1/2 inch thick rounds. Place on prepared sheets, spacing 1 1/2 inches apart. Bake cookies until brown around edges and firm to touch, about 16 minutes. Transfer cookies to rack and cool.

Makes about 30

Springerle - 1993 3th place
Serving Size : 84

1/2 t Baker's ammonia
2 tb Milk
6 Eggs, at room temperature
1 1/2 lb Confectioners' sugar
(about 6 cups)
1/2 c Unsalted butter, softened
1/2 t Anise oil
1/2 t Salt
2 lb Cake flour, sifted
(about 8 cups)

Preparation time: 40 minutes Standing time: 1 hour plus overnight Cooking time: 10 to 12 minutes Aging time: 1 week or more

1. Mash baker's ammonia with a rolling pin if it is not powdered. Dissolve it in the milk in a small bowl and let stand 1 hour before using.

2. Beat eggs in large bowl of electric mixer until thick and lemon-colored, about 5 minutes. Gradually beat in confectioners' sugar until creamy and smooth. Add butter and beat again until creamy. Add anise oil, dissolved baker's ammonia and salt; beat to mix. Gradually beat in enough flour to make a stiff dough.

3. Cut off pieces of dough and work in more flour on a floured work surface until dough is stiff enough to roll out and hold the design of the springerle rolling pin or mold. Roll out on a lightly floured board with a floured rolling pin to 1/4-inch thickness. Press design on dough with a floured springerle rolling pin or mold. Cut cookies apart using a floured knife. Leave on work surface covered with a clean kitchen towel overnight.

4. The next day, heat oven to 325 degrees. Bake cookies on greased baking sheets, until barely golden on the bottom, 10 to 12 minutes. Cool on wire racks. Store in tightly covered tins and allow to mellow at least 1 week before serving.

Note: This recipe also can be made using 1 1/2 teaspoons baking powder (in place of the milk and the baker's ammonia) and anise extract instead of anise oil. However, the cookies will not be as delicately textured and the anise flavor not quite as rich. If using baking powder, add it with the salt to the batter.

Connie Meisinger of Buffalo Grove tied for third place with this recipe. from the Chicago Tribune sixth annual Food Guide Holiday Cookie Contest December 2, 1993

Ana