Garnish: sliced almonds, red candied cherry halves(or optional chocolate glaze - see notes)
Lemon Glaze
1cuppowdered sugar(more can be added to get to the right spreading consistency)
3-4Tablespoonsheavy cream
1teaspoonlemon juice
Instructions
Cookies
In a large bowl, combine the dry ingredients - flour, baking soda, salt, nutmeg, cloves, cinnamon, and allspice. Set aside.
In a medium saucepan, combine honey, molasses and sugar. Heat to boiling, stirring until sugar is dissolved.
Cool then stir in egg, lemon zest and lemon juice.
Add to dry ingredients and beat with mixer until smooth.
Stir in chopped nuts and citron.
Wrap dough in moisture proof paper or plastic wrap and chill in refrigerator overnight.
Preheat oven to 400 degrees. Grease cookie sheets.
When ready to bake, roll out the dough in small batches, on a floured surface, to about ¼” thickness. Cut with a round 2-½” diameter cookie cutter or your favorite cookie cutter.
Place on prepared cookie sheets and decorate each with 3 almonds and a half cherry in the center.
Bake for 10-12 minutes.
White baking, prepare lemon glaze.
Lemon Glaze
In a medium bowl, stir together sugar, heavy cream and lemon juice. Add more sugar or cream to get a nice spreading consistency.
While still hot, brush lebkuchen with sugar glaze. Let cool just slightly then move to wire racks to cool completely.
Store in airtight containers for at least a week before using. They also freeze well, ship well and keep for weeks.
Notes
Optional Chocolate GlazeMelt 3 ounces of dark chocolate with 2 teaspoons of coconut oil in a microwave-safe bowl in 30-second increments, stirring in between, until melted and smooth. Dip cooled cookies in warm chocolate then let them set on a wire rack before storing.You can also decorate the chocolate with several almond slivers while the chocolate is still warm.