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Lebkuchen Spice Spritz

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  •  4.6 stars stars based on 25 reviews
  •   96% would make this again
  • Review this recipe  Read reviews
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2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 teaspoons vanilla
2 1/4 cups all-purpose flour
For Glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, milk, and vanilla until smooth. Drizzle or pipe over warm cookies.

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Reviews of Lebkuchen Spice Spritz:

1-5 of 25 reviews   Next >>

  Gail in Montana  Dec 11, 2014
Would make this again.
Delicious!!! 5 stars

  A cookie baker in Canada  Dec 18, 2012
Would make this again.
I've made these for several years and they have become mandatory on the annual cookie plate.

I double the quantities for all the spices, and for the glaze, substitute a teaspoon of rum for some of the milk.
4 stars

  A cookie baker  Dec 2, 2012
Would make this again.
Make these every year for a friend's cookie exchange, always a big hit! 5 stars

  Melanie in Erie, PA  Dec 23, 2011
Would make this again.
As written above, these are only lightly spiced. If you are looking for a stronger, more traditional Lebkuchen, flavor, you need to increase the spices. The above review is right about the icing. A light lemon glaze is add so much to the cookie. 3 stars

  Tish in Dallas/Fort Worth  Dec 12, 2011
Would make this again.
I followed the advice of adding a little cinnamon to the glaze and am very happy I did. Two words of advice - COVER the dough before you put it in the fridge, and don't skip glazing the cookies. I asked my 11-yr-old to put it in to chill, but didn't specify it had to be covered. Had a little trouble muscling the cookies through the press as a result, but the end result didn't appear to suffer. Tried the cookies both before and after glazing, and they went from "meh, these would be okay as tea biscuits", to "ZOMG". Am adding this recipe to my yearly "must make" list. 5 stars

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