MISSOURI'S LEBKUCKER (LEPE) COOKIES
MISSOURI: Munch your way across the USA. Donna G, the state of Missouri is now represented. This recipe is from "Capitol Cookies" with recipes from every state & Washington, DC. This recipe was submitted by Footwear Distributing Co, Centertown, Missouri, Wilma Distler, Chairperson. Donna, if you make these, let me know if they...
Provided by Bea L.
Categories Cookies
Number Of Ingredients 22
Steps:
- 1. Heat butter & molasses until real thin. Mix baking soda and buttermilk together. Now mix all ingredients together, EXCEPT for flour. Add flour gradually and mix well. Form into rolls and wrap in wax paper. Refrigerate overnight. Slice 1/4" thick & bake on greased cookie sheets at 325 for approximately 15 minutes.
- 2. NOTE: Wilma Distler said this recipe had been handed down from mother to daughter as far back as her great-grandmother. As you can see, this authentic German recipe is chock-full of nuts and candied fruit, but is still easy to put together. Don't let the long list of ingredients throw you!
PENNSYLVANIA DUTCH COOKIES KIFFELS
Make and share this Pennsylvania Dutch Cookies Kiffels recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 8 dozen
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth.
- Shape into 1-inch balls; place in a container with waxed paper separating each layer.
- Cover and refrigerate overnight.
- FOR THE FILLING, combine walnuts and 3 3/4 cups sugar (the mixture will be dry).
- In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture.
- Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.
- Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered.
- Place a few balls at a time between two sheets of waxed paper.
- Roll balls into 2 1/2-inch circles.
- Gently spread about 2 teaspoons of filling over each.
- Roll up; place seam side down on ungreased baking sheets.
- Curve the ends slightly.
- Bake at 350°F for 20 minutes or until lightly browned.
- Cool on wire racks.
- Yield: about 8 dozen.
Nutrition Facts : Calories 1433.5, Fat 88.8, SaturatedFat 41.1, Cholesterol 269.8, Sodium 476.9, Carbohydrate 146.6, Fiber 4.6, Sugar 86, Protein 19.9
LEBKUCHEN
The German town of Nuremberg has been famous for its lebkuchen since the late 1300s. The soft, cakey cookies are traditionally made with several spices, candied citrus peel, hazelnuts, and almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 17
Number Of Ingredients 18
Steps:
- Whisk together flour, baking powder, salt, and spices. Pulse almonds and hazelnuts in a food processor until very finely chopped. Add candied peels and dates, and pulse until finely chopped. Add almond paste, and pulse to combine. Add jam, and pulse. Add eggs and brown sugar, and pulse. Add flour mixture, and pulse. Transfer dough to an airtight container, and refrigerate overnight (or up to 3 days).
- Preheat oven to 325 degrees. Using a 2-inch ice cream scoop (1/4 cup), drop dough onto parchment-lined baking sheets, spacing cookies 3 inches apart. Place 3 almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks.
- Whisk together confectioners' sugar and milk, and brush over cooled cookies. Let stand until set.
GERMAN LEBKUCHEN
A German honey Christmas cookie made with molasses.
Provided by HILARY2000
Categories World Cuisine Recipes European German
Time 8h20m
Yield 36
Number Of Ingredients 16
Steps:
- In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
- To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 26.6 g, Cholesterol 5.2 mg, Fat 1.1 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 24.1 mg, Sugar 14.6 g
PENNSYLVANIA DUTCH SOFT SUGAR COOKIES
These drop cookies are like little butter cakes. They are soft, rich, and melt in your mouth. There are some preparation and storage hints I would suggest in making these. I also found this dough very soft and sticky, so I added about 1/2 cup extra flour (use your judgement when you make it), then refrigerated it for about an hour. I still found it extremely soft and sticky, so my solution was to keep a glass of warm water next to me while I formed the cookies. I dipped my cookie scoop (which I recommend using) into the water about every 3 cookies to keep the dough from sticking to it, and I found that worked perfectly, giving me evenly shaped cookies that didn't stick to the scoop. If you're using a spoon you might not have as much trouble, but keep the glass of warm water next to you for you spoons and/or fingersjust in case you find it difficult to push the dough from the spoon. I would also suggest storing them, loosely packed, in an airtight container with wax paper between the layers; if they are touching, eventually they will discolor slightly at those spots where they do touch because of the moisture in them. Even if they do discolor slightly, however, they are still delicious! The recipe is from The Beechmont Inn.
Provided by Charmed
Categories Drop Cookies
Time 35m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375; line cookie sheets with baking parchment paper for best results, but you can grease or use non-stick spray if necessar-- I use the non-stick spray all the time.
- Sift together flour, baking soda, baking powder and salt; set aside.
- Cream together sugar and butter.
- Add eggs one at a time and beat; then add the vanilla and beat.
- Stir the flour mixture, alternating with the buttermilk, into the sugar mixture, stirring until smooth.
- Drop by tablespoons or a small scoop (about 1 tablespoon capacity) onto the prepared cookie sheet.
- Sprinkle the tops of the cookies with additional granulated sugar (I will flatten the tops just very slightly to hold more sugar) and bake for 7-10 minutes, until just firm.
- Wait just a minute and then remove from the cookie sheets and cool on a rack.
- *Asa substitute for the buttermilk, add 1 tablespoon vinegar or lemon juice to a measuring cup and add milk to make 1 cup; let stand for 10 minutes before using.
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