NUERNBERGER LEBKUCHEN

Steps:

• Nürnberger Lebkuchen or gingerbread has been around since the 14th century when Nürnberg was a rich city with good trade associations. Now you can make Nürnberger Lebkuchen in your home without any special German ingredients. These soft, spicy cookies keep for several weeks.
• Cream butter, sugar, and eggs until light and fluffy.
• Mix in flour, spices, cocoa powder and baking powder, alternating with milk.
• Fold in nuts and lemon peel. Stir in rum. Stir in raisins and coconut if you are using them.
• If you are not using the "Oblaten" (they look like Catholic communion wafers and are purchased in Germany or at a German deli, etc.) draw 3-inch diameter circles on parchment paper using a cup or biscuit cutter as a template.
• Drop about 3 tablespoons cookie dough into the center of each circle. (If you are using "Oblaten" drop the dough onto the wafer and smooth to the edges.) When the tray is full, use the back of the spoon to fill out each circle, slightly mounding the dough towards the center.
• Bake at 375 F for 15-20 minutes. Turn down oven to 350 F if cookies are browning too much.
• Let cool for a few minutes, then remove to a cookie or cake rack to cool.
• While they are still warm, make the glaze.
• Place 1/2 c. sugar and 1/4 c. water in a small saucepan on the stove. Bring to a boil and boil for a few minutes. Add vanilla and liqueur or rum. Sift powdered sugar over hot sugar syrup and stir.
• Using a pastry brush, brush warm glaze over warm cookies. Let dry completely.
• Dry glazed cookies for a day (to dry the glaze so it stays a bit crunchy) then store in an airtight container or freeze.
• Note about "Lebkuchen Gewurz" from a German store, you may mix your own.
• 2 tbsp ground cinnamon
• 2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 1/2 tsp. ground ginger
• 1/2 tsp. ground anise seed
• Use 1 to 2 tablespoons per recipe