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Braune Lebkuchen
brown ginberbread cookie


1 C. sugar
5/8 C. butter or shortening; (may use half butter and half shortening
1 egg, beaten
2 C. molasses
4 TB candied orange peel
cut fine
1TB grated lemon rind
6 C. flour
2 tsp. soda
2 tsp. bakers ammonia (optional)
½ tsp. ground cloves
½ tsp.ground nutmeg
1 tsp. cinnamon
1 tablespoon vanilla extract or 1 vanilla pod seeds scraped
½ tsp coriander or cardamom (optional)
¾ C. buttermilk
1 C. almonds, blanched and split into halves (for decoration)


1 .Cream sugar and butter or shortening. Stir in egg and molasses, and orange peel. 3 . Sift together the flour, soda, Bakers Ammonia and spices. 4 . Combine dry ingredients alternately with milk to molasses mixture. 5 . Store overnight in the refrigerator.

*Note; The longer you store this dough up to 6 months the better it gets. I leave the egg
out if I am going to let this dough age.

6 . Next morning, roll out on floured board to ¼ inch thickness. Using fluted cutting wheel if possible, cut into 2 x 3 inch rectangles.

Here is how I like to do this process for ease of handling.

Top with an Almond half. Sometimes I use a marichino cherry half. You can top with slivered or sliced almonds or a decoration of your choice.

Bake the cookies on 325 degrees for 20- 25 minutes until lightly browned.

Let cool.

Store the cookies in a cookit tin or plastic storage container.
. They improve with age.

The firm up a bit and are very good to serve with coffee or tea.

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Last updated December 10, 2014