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German Lebkuchen with Brooklyn Brewery Black Chocolate Stout Glaze

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In the spirit of Christmas, baking and beer we tweaked and combined a few recipes to come up with these German lebkuchen cookies with a chocolate stout glaze. In case you aren’t familiar with lebkuchen, they are sometimes referred to as “honey cookies” but we think they taste very similar to gingerbread. We used Brooklyn Brewery Black Chocolate Stout but the recipe would work with any stronger sweet stout you have on hand. Oh, and you only need about 4 oz. of beer for the glaze so you still have a nice sized glass to enjoy with your warm, fresh out of the oven cookies.

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Cookie Ingredients

  • 2 3/4 cup all purpose flour
  • 3/4 cup light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon rind
  • 1 teaspoon almond extract
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground clove
  • 1 teaspoon ground allspice

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Glaze Ingredients

  • 1/2 cup sugar
  • 1/2 cup Brooklyn Black Chocolate Stout
  • 1/4 cup confectioners sugar

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Get Baking

  1. In a small saucepan, bring the honey and molasses to a boil for about 30 seconds. Then remove from heat and let cool.
  2. In a large bowl stir together the flour, brown sugar, baking powder, lemon zest and spices.
  3. In a smaller bowl mix together the egg, lemon juice and almond extract. Mix in the honey and molasses mixture when cool.
  4. Slowly stir the liquid contents of the smaller bowl into the flour and sugar, mixing constantly.
  5. Once ingredients are combined the dough should be a little crumbly. Cover with and refrigerate a couple hours, or overnight if you can.
  6. When you are ready to bake, preheat the oven to 400 degrees and roll dough about 1/4 inch thick.
  7. Cut out your favorite shapes and bake for 8-10 minutes, until slightly golden, on a greased cookie sheet.
  8. While the cookies are baking, combine the table sugar and beer in a small saucepan.
  9. Bring to a boil for about a minute or so and remove from heat.
  10. Stir in the confectioners sugar until well combined and syrupy. If a thicker glaze is desired you can use an additional 1/4 cup.
  11. When the cookies come out of the oven, brush a coat or two of glaze on the still warm cookies.
  12. Let cool/dry and store in an airtight container.
  13. Enjoy!

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Tips/Tweaks

  • Add a coat of flour to your rolling pin, hands and baking surface when working with the dough.
  • Instead of using cookie cutters you can simply roll balls of dough between your hands and slightly flatten them. This makes for a chewier, softer cookie.
  • If you like crunchy cookies, roll the dough thin. If not, leave it a bit thicker.
  • The glaze is sticky, so if you want it to harden either leave the cookies out to dry longer or pop them back in the warm oven for a minute or two.
  • Upon Kevin’s suggestion we added about 1 tsp. rosemary to the glaze for some of the cookies. It was a subtle, delicious accent.

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Written by A+K

December 22nd, 2014 at 7:42 am

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