I am looking for a cookie recipe???

Question by Krit: I am looking for a cookie recipe???
I have no clue how to spell it, its called a ?? leaf hookin?? its a German Christmas cookie I need the recipe

Best answer:

Answer by ha*ha*ha
German Loaf Cookies
3 1/2-4 tbsp. sugar
1 whole egg & 2 egg whites
1/4 cup margarine, softened
1 lemon, zest of
1 lemon, juice of
1/4 teaspoon almond extract
1 1/2 cups sifted unbleached flour
2 3/4 teaspoons baking powder
1/2 tablespoon unsweetened cocoa powder
–Preheat oven to 350 degrees. Combine fructose and egg substitute, beating until light and fluffy. Add margarine, lemon juice, lemon zest, almond extract, flour, and baking powder. Mix well. Place 3/4 of the dough mixture on a floured board. Form into a rectangle about 3/4 inch thick. Add cocoa and cinnamon to remaining dough and spread over rectangle. Fold both sides of dough into the middle to make a long, flattened log. Place on ungreased baking sheet and bake for 40 minutes, until lightly browned. Remove from oven and slice with a very sharp knife into 1/2 inch slices. Preheat broiler. Place slices on an ungreased baking sheet and broil for a few moments on each side (be careful; these burn easily). Cool on a wire rack. Store in an airtight container.

Lebkuchan
1 cup honey
3/4 cup brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon lemons, rind of, grated
2 1/3 cups flour
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/3 cup citron, finely chopped
1/3 cup almonds
–Heat honey until it bubbles and cool. Stir in sugar, egg, juice, and rind. Cool to lukewarm. Add spices and flour and stir. Add citron and nuts. Dough will be soft.Cover bowl and regrigerate at least 8 hours. (Up to one week) Shape into 1 ” balls with floured hands. Flatten with 1/2 of an almond. Bake 1 inch appart on greased cookie sheet, 12-15 minutes at 375 degrees. until lightly browned. Glaze while warm.
Glaze: 1 cup sifted powder sugar 5 Tbsp rum or water stirred until smooth. Store in air tight container.

I’m not sure if either of these are it, do you know what ingredients are in the cookie?

Add your own answer in the comments!

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  1. xoxoem123 says:

    IM NOT SURE IF THIS IS WHAT YOU ARE LOOKING FOR, BUT THEY ARE AMAZING!

    Cinnamon Stars: Zimtsterne

    These are a classic German Christmas cookie; you’ll find them in most every household as soon as St. Nicholas’ Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They’re designed to keep for a long time, they’ll get chewier as time passes.

    2 1/4 cups confectioners’ sugar, plus more for rolling* (please see Cook’s Note)
    15 ounces sliced almonds, with skin (about 4 1/2 cups)
    1 1/4 teaspoons ground cinnamon
    3 large egg whites, room temperature
    2 teaspoons finely grated lemon zest

    Sift the confectioners’ sugar.
    Put 1/2 cup of the sifted confectioners’ sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.

    Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners’ sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.

    Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.

    Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

    Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners’ sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.

    Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.

    Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

  2. Ginger says:

    Nuremberg Ginger Bread
    (Nürnberger Lebkuchen)

    Gingerbread is a German Christmas classic that actually predates Christianity. In classical Greek times it was produced in Rhodes. Over time, merchants along the ancient spice roads carried the delicacy to Nuremberg. Since the Middle Ages, bakers in Nuremberg have made gingerbread, or Lebkuchen, according to their own secret recipes. We’re willing to share ours with you.

    Ingredients:

    4 eggs
    1-3/4 cups sugar
    2 cups unpeeled almonds, coarsely grated
    1/3 cup candied orange peel, finely chopped
    1 lemon, grated for peel, juice reserved
    1/4 whole nutmeg, grated
    Confectioner’s sugar
    rose water
    baking wafers – 2″ in diameter (these are edible pan liners that prevent cookies from sticking, look somewhat like communion wafers and are available in good German delicatessens)
    Directions:

    Beat eggs and sugar until they have the consistency of thick cream. To this gradually add almonds, candied orange peel, lemon peel and nutmeg. Place wafers on baking sheet and spoon dough onto wafers. Dough should be about 1/2″ high. Smooth dough with a knife dipped into rose water. Bake in a pre-heated 325-350° oven for 10-15 minutes or until breadlike. Remove cookies and let cool. Meanwhile, mix Confectioner’s sugar with lemon juice to form a paste. Frost cookies.

    (If this isn’t what you are looking for, try googling “German Christmas Cookies.” )

  3. Mark M says:

    is it german leaf hokkein cookie try to search for it here
    =====> http://ww.recipezaar.com < ===========
    it didnt work for me this is what i got
    http://www.recipezaar.com/recipes.php?q=german+leaf+christmas+cookie

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