Kebkuchen (prob Lebkuchen) Cookies

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 a replica of the recipe I found on the internet but made gluten free. The actual recipe that I use is the unhinged version of this.

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

1/2 cup - clover honey 

3/4 cup - light brown sugar

3/4 Tbs - molasses

4 Tbs - unsalted butter 

1 large egg (beaten)

2 Tbs - lemon zest (fine)

1 Tbs - lemon juice

3 cups - flour (2 c sourgum, 1 c tapioca)

3/4 tsp - baking soda

1/2 tsp - fine sea salt 

2 tsp - ground cinnamon

1/2 tsp - nutmeg

1/4 tsp - ground cloves

1/2 tsp - ground allspice 

1/2 tsp - zantham gum

oil

INSTRUCTIONS

In a 1 1/2 quart saucepan, combine the honey, sugar, and molasses. Over medium heat, stir gently 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). Let cool until warm to the touch. Whisk in the egg, lemon zest, and 1 Tbs of lemon juice.

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. 

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 2 inch cutters and place 1 inch apart on the baking sheets. Sweep out any excess flour. 

Bake until fragrant and lightly browned, about 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking time.

While the cookies bake you can make the glaze

1 cup - powdered sugar (sifted)

1 large egg (just the white, no yolk)

1 Tbs - lemon juice

1/8 tsp - 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)

After taking the cookies out of the oven, let them firm up and cool on the baking sheets for 5 minutes. Run an offset spatula under the cookies to gently loosen them from the parchment paper. 

While still warm, brush the cookies with the glaze and transfer to wire racks. Allow the cookies to cool and the glaze to dry completely. 

Place cookies into airtight containers in layers, separated by parchment paper. Tuck a wedge of apple into the container before sealing.

Store in a cool place for at least 3 days.

Enjoy.