Haniela's: ~Gingerbread/Lebkuchen Pumpkin Cookies with Fresh Lemon Glaze ~

~Gingerbread/Lebkuchen Pumpkin Cookies with Fresh Lemon Glaze ~

Friday, October 28, 2011



I came across this recipe few years back and I remember when  I first made these cookies I immediately tasted their potential to become my favorite Lebkuchen Cookies, nearly as good as those I loved as a child, if not even better.I really love addition of pumpkin puree in these, they are soft and totally tea dippable.
  I changed a few things in the recipe, I used butter instead of margarine and also I added different amounts of spices  and I added some brown sugar; if you are in the country where molasses is hard to come by try using honey instead.


 Gingerbread/Lebkuchen Pumpkin Cookies (adapted from Oprah)

3/4 cup room temperature butter
1/2cup granulated sugar
1/2cup packed brown sugar

1egg
1/3cup molasses
1/2cup pumpkin puree
 2 1/2 cup flour
2tsp cinnamon
1 1/2tsp ground ginger
1/2 tsp ground cloves
1/2tsp salt
2tsp baking soda


Glaze
4cups Fresh Lemon Royal Icing thinned to 3-4 second rule, you can also use powdered sugar glaze, I decided to use royal icing but by all means go with powdered sugar glaze if you don't want to bother with royal icing, result will be similar if not the same. Use water to thin the icing.

Preheat oven to 350F
Line baking sheets with parchment paper, have a cookie scoop on hand -
Norpro Stainless Steel Scoop, 1 Tablespoon, 35mm

Make the Cookie Dough
In  a large bowl sift together flour, spices, salt and baking soda, set aside
Cream butter and sugars until smooth, 5 minutes add egg and pumpkin puree and at last add molasses.(To measure molasses into a measuring cup, lightly oil or spray the cup prevent sticking and then measure molasses)
On low speed add flour to the wet ingredients and stir until well combined.
Scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop.
Bake for 11 minutes, rotating the sheet halftime.
Remove from oven, let cool on the baking sheet for 5 minutes then transfer cookies onto a cooling rack.


Glazing
Color royal icing or powdered sugar glaze with the food coloring of your choice or use white icing.
Thin royal icing into a 3-4 second rule consistency, to understand better what I mean, you can view a tutorial for 10 second rule, it will give you an idea how thin the icing needs to be for 3-4 second flood consistency so you can easily  coat the cookie nicely, not too thick nor too thin.

Here I used white glaze


and here I colored glaze with orange food coloring, quite pretty and festive, perfect for the Halloween.

 Tools you need for glazing :  fork, cooling rack, baking sheet/tray lined with wax paper(for drippings), bowl for glaze
Cookie must be cooled to room temperature before glazing.
Dip cookie into the glaze, roll it gently with a fork, lift it with a fork, keeping fork steady, tap it few times to get rid of the excess. Place glazed cookie onto a cooling rack and let dry for several hours, then gently lift the cookie off the rack and turn it over, let dry, turn the cookie over, store in the airtight container. Make sure glaze is properly dry before stacking cookies or wrapping for gift giving.


Painting on glazed Cookies

 Once the glaze is completely dry you can easily paint or write messages on cookies,using Gourmet Writer Food Decorator Pens, Assorted Colors, Set of 10
paint or write on the cookie, let dry and enjoy.

These make for delicious gift giving during Holidays or just because.


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