The Bitten Word

  • recipe index
  • subscribe
  • about us
  • contact

Search

twitterfacebook
youtubepinterest

 



thetimes

 

recipes

Categories

  • -- Appetizers -- (48)
  • -- Baking -- (35)
  • -- Breakfast -- (39)
  • -- Canning & Preservation -- (20)
  • -- Cocktails & Beverages -- (61)
  • -- Desserts & Sweets -- (170)
  • -- Entrees -- (312)
  • -- Gardening -- (17)
  • -- Party Food -- (46)
  • -- Salads -- (104)
  • -- Sauces -- (36)
  • -- Side Dishes -- (230)
  • -- Soups -- (36)
  • -- Tips -- (13)
  • -- Travel -- (1)
  • -- Travel -- (28)
  • -- Vegetarian -- (43)
  • -- Your Questions -- (3)
  • -- Your Questions -- (9)
  • Bon Appétit (198)
  • Cook's Country (37)
  • Cook's Illustrated (59)
  • Cooking Light (30)
  • Everyday Food (88)
  • Fine Cooking (69)
  • Food & Wine (148)
  • Food Network Magazine (60)
  • Garden & Gun (14)
  • Gourmet (52)
  • Magazine Club (1)
  • Martha Stewart Living (135)
  • Our Own Recipes (75)
  • Real Simple (2)
  • Recipes From Other Sources (64)
  • Saveur (60)
  • Southern Living (19)
  • The Leftovers (212)
  • Vegetarian Times (7)
  • Whole Living (5)
See More

The Bitten Word Recommends


  • thebittenword recommends
  • Magazines
  • Kitchen Gear
  • Books
  • Food Blogs

Archives

  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016

More...

Lebkuchen

 

Rachel P: With a long list of ingredients and an end result that did not very closely resemble the magazine photos, I had low expectations for this recipe. It turned out that friends, co-workers, and fellow symphony members loved these cookies, who described the Lebkuchen as "cake-like gingerbread," with "spicy hints of orange and lemon," and "nice light frosting," and exclaimed, "OMG delicious," and "these cookies are to die for."

 

Leslie: If you love molasses and cinnamon, you'll love these soft chewy spice cookies, with or without the glaze. Would also be great with chocolate chips and craisins, my favorite add-ins.

 

Nicole M.: My spidey-sense said something was off with this recipe, so I reduced the eggs to 4 and added 1/2 t baking soda in an effort to right the wrongs previous reviewers reported.  My efforts paid off as they came out with a crispy exterior and chewy, macaroon-like center that had people asking for the recipe.

 

Bonnie Sutherland: When candied orange peel proved impossible to procure in Denver and I had to make my own, I felt annoyed with the recipe, but making the orange peel turned out to be rather easy and fun. More like a little Christmas cake than a cookie, the lubkuchen satisfied in an old fashioned way.

 

edible life in yyc: move over gingerbread, these traditional german cookies have you beat. the only thing that would make them better, is if i was enjoying them in a castle perched on a german mountain top.

 

Lynn Engle: Very easy to make - a keeper! I lived in Germany for years and this recipe takes me back to old Heidelberg.

 

Mary Anderson Griffin: Excellent cookie. However, the recipe calls for many ingredients not in most kitchen pantries and is a little labor intensive for only 18 cookies.

 

Linda Wreford: Soft and light interior with a slightly crunchy exterior with the perfect amount of molasses and spices.  Would definitely make again with one modification: glaze needs to be thicker!

 

Claude:  Comments like "These are just like my Oma's" from friends with German roots. Recipe implies using 1/4 cup measure to make the cookies - these were very large and size were cutdown in the second baking batch.

 

Christina & Tiff: A hearty, chewy, gingerbread-like cookie with A LOT of flavor (and great smell)! Slightly modified with the addition of real ginger and seriously reducing the amount of icing were great choices!


Bexx Mitchell: Similar tasting cookies can probably be made with less hassle and cost, but it was a new and interesting challenge to discuss at Thea's annual cookie exchange. 

 

GET THE RECIPE

HEAD BACK TO DISCOVER ANOTHER COOKIE