Kebkuchen Cookies (unhinged/real recipe)

 My (Eleanor) recipe for Kebkuchen (or Lebkuchen) cookies. The cookies are technically called Lebkuchen, but when I found this recipe and wrote it down I put Kebkuchen for some reason so that is now the name.

This is the actual recipe that I use.

WARNING: These cookies require time to sleep, this is a several day process!!!!!!!!!!!!!

1/2 cup - honey 

3/4 cup -  sugar

1 Tbs - molasses

4 Tbs - butter 

1 large egg 

2 lemons (WAIT FOR FURTHER INSTRUCTIONS)

3 cups - flour (2 c sourgum, 1 c tapioca if you so desire)

3/4 tsp - baking soda

couple pinches - fine sea salt 

2 tsp (heaping) - ground cinnamon

1/2 tsp (heaping) - nutmeg

1/4 tsp (heaping) - ground cloves 

1/2 tsp - zantham gum

oil

LEMON INSTRUCTIONS

Zest both lemons. Juice one lemon. The second lemon is for the glaze that you will make in a few days, you can juice it now and store the juice in your fridge or wait until you make the glaze.

INSTRUCTIONS

In the medium pot, combine the honey, sugar, and molasses. Over medium heat, stir until the sugar begins to dissolve and the mixture just begins to come to a simmer. Remove the pan from the heat and stir in the butter (in chunks). Forget that it has to cool and whisk in the egg, lemon zest, and 1 lemon's worth of juice (unless the vibes tell you to do less).

In the bowl of a stand mixer (cookie attachment), stir together the flour, baking soda, salt, zantham gum, and spices.

On low speed, stir in the wet ingredients until a smooth, sticky dough forms. Scrape the dough into a lightly oiled ceramic bowl and cover.

Allow the dough to sleep at room temp for 1-2 days.

WELCOME BACK FOR PART 2!!!!

Position racks to the upper and lower thirds of the oven and preheat to 350 F.

Line two baking sheets with parchment paper. 

Knead the dough despite your ancestors complaints.

Turn out the dough onto a well-floured work surface. Roll it out to a 1/4 inch thickness. Use a thin spatula to get under the dough and scoot it around in the flour occasionally to prevent sticking. Cut shapes with the cute cookie cutters and place on cookie sheet in a 3x4 rectangle. Sweep out any excess flour. 

Place two cookie racks in the oven and set a 6 min timer. When the timer goes off rotate the baking sheets from top to bottom and front to back. Set another 6 min timer.

Clean up the mess you made while they bake.

When the cookies are done baking, transfer them (while still on the parchment paper) to the cool countertop.

Remember that glaze exists 

1 cup - powdered sugar (prob should be sifted)

1 large egg (just the white, no yolk)

Find that other lemon you set aside (may be difficult)

a cute wittle pinch - fine sea salt

In a medium bowl, whisk together the powdered sugar, egg white, lemon juice, and salt for a smooth, thin, runny glaze (add lemon juice as needed to achieve this consisistancy)

Glaze the cookies. 

Give them a second layer.

Let them cool and dry off. (if done properly they should already be cool and the glaze just needs to dry)

Place cookies into airtight containers in layers. Tuck a wedge of apple into the container before sealing.

Store in a cool place for at least 3 days.

Enjoy.