Our first Misery Loves Cookery reader cookie submission comes from Laura, who sent this lovely email to me with a link to one of her favorite cookie recipes:
This is not going to be a popular cookie. This is the kind of cookie I think you need to grow up with to appreciate it. I once brought these to a cookie exchange and came home with most of them!
But I love them. They are an old world European cookie. No decorations. A bit of simple icing. And you have to find those weird candied fruits for them. But I love them. And my family loves them. And it’s an act of love for me to make them.
The best part? They get better with time! They mellow. So I try to make them just after Thanksgiving. But letting them hang around until Christmas is challenging for me. I love them that much.
Hope you are well. Merry Christmas!
Laura, I accept the challenge of loving these old-world cookies. I hope this means we are now family. That’s how this works, right?
Lebkuchen, the spice cookie she recommends (with accompanying Epicurious recipe) look like what a really nutty, delicious fruitcake would become if it wanted to show up at a holiday party dressed as a cookie. My nutty, fruitcake-loving husband will certainly love these, and I can’t wait to try to make them. You’ll have him at, “weird candied fruits,” especially if he gets hazelnuts, almonds, cocoa, cinnamon and ginger all at the same party.
The recipe notes that, traditionally, this cookie is made on edible rice paper rounds, which you would need to trace and cut out to size, but can be done simply on a buttered baking sheet. I’m guessing that’s how most of us will likely tackle them (that’s what Laura does), but should anyone want to go with rice paper (and reduce work), here’s a link to some pre-cut rounds (Amazon Affiliate Link) that could work well for you.
The label is in German, so they must be made for Lebkuchen, right?
Laura, thank you for sharing your favorite. I hope they will be other readers’ favorite soon, too.
Want to share your cookie recipe with the world? Please email me with your recipe, along with any photo or anecdote about it you’d like to share. I look forward to trying your recipes!
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