Leckerli Recipes
LECKERLI
Spices and candied fruit are in these chewy cookie squares. From an article in Family Circle Magazine 12/11/1979 about delicious Christmas cookies made at the White House by their German chef. (My clipping is falling apart!)
Provided by Linky
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 15
Steps:
- Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thins and sugar dissolves; cool slightly.
- Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl.
- Add almonds, candied orange and lemon peels; mix to coat.
- Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended.
- Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly.
- Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than 1/4 inch thich, keeping edges as even as possible.
- Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; remove second piece of wax paper.
- Brush top lightly with milk.
- Bake in a moderate over (375 degrees F) for 15 minutes or until golden brown.
- Remove cookie sheet to wire rack.
- Trim edges of cookie dough; cut into 2-inch squares.
- Make GLAZE: Combine 1/2 cup granulated sugar and 3 Tbsp water in saucepan. Cook about 5 minutes or until it registers 235 degrees F on candy thermometer.
- Brush Glaze quickly over warm Leckerli. (Do not make glaze until Leckerli are out of the oven or it will harden.)
- Decorate with candied red cherry halves and angelica leaves. (Glaze will harden and turn white.).
SWISS BASLER LECKERLI (BASEL COOKIES)
Makes 1 cookie sheet of cookies. For ZWT II('06). Times don't include overnight(or 5-6 hours)of drying before naking.
Provided by Nana Lee
Categories Bar Cookie
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.
- Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.
- Add kirsch, flour and baking powder, knead on a table to form a soft dough.
- While the dough is still warm, roll it out on the back of a greased baking sheet approximately 5 mm (0.2 inches) thick.
- Let it rest for about 5 to 6 hours or over night in a dry place.
- Bake for about 15 to 20 minutes in the center of the pre-heated oven at 430°F(220°C).
- Mix confectioner's sugar and kirsch or water, frost dough immediately.
- Cut off stale edges.
- Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.
Nutrition Facts : Calories 350.6, Fat 4.5, SaturatedFat 0.4, Sodium 32.5, Carbohydrate 75.9, Fiber 2.1, Sugar 54.7, Protein 4.5
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