These soft, gingerbread-like biscuits are also known as lebkuchen and are traditionally enjoyed during Christmastime. They are flavoured with honey, treacle, nutmeg, cinnamon, cloves and allspice.
My Grandmother always made these for us. So I took some tips from her. I put the dough in a plastic bag with flour to chill over night. When we are ready to make the cookies, we just take the bag of dough out of the fridge, and roll them into balls and bake them on a greased cookie sheet. It is fairly sticky though, most recipes like this are. But this way, you don't have to worry about rolling out the dough, and making a sticky mess Also, we wait for the cookies to cool, then dip the top in the lemon glaze, that way more glaze stays on the cookies, and doesn't just slide off of them because they're so hot - 17 Dec 2010 (Review from Allrecipes US | Canada)
This is the second year I have used this recipe. The Lebkuchen turn out wonderful and my german father can't get enough of them, says they remind him of when he was a boy. My husband loves them just as much! They are great with coffee, and good with or without the fruit. - 19 Dec 2004 (Review from Allrecipes US | Canada)
These cookies are the best, I made a double batch of cookies and 1 of icing and still had some left over. I am taking 3 dozen for our cookie exchange next week. I am very pleased with this recipe. I remember having these as a kid so thanks for the memory too. - 03 Dec 2005 (Review from Allrecipes US | Canada)