LEBKUCHEN HEARTS

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Here is a similar-but simpler-version that has been adapted from a Pennsylvania Dutch Recipe:
1 C. sugar
5/8 C. butter or shortening; (may use half butter and half shortening
1 egg, beaten
2 C. molasses
4 TB citron, cut fine
1TB grated lemon rind
6 C. flour
2 tsp. soda
2 teaspoons Hartshorn or baking ammonia (optional)
½ tsp. ground cloves
½ tsp.ground nutmeg
1 tsp. cinnamon
½ tsp coriander or cardamom (optional)
¾ C. buttermilk
C. almonds, blanched and split into halves (for decoration)

BRAUNE LEBKUCHEN
Here is a similar-but simpler-version that has been adapted from a Pennsylvania Dutch Recipe:
1 C. sugar
5/8 C. butter or shortening; (may use half butter and half shortening
1 egg, beaten
2 C. molasses
4 TB citron, cut fine
1TB grated lemon rind
6 C. flour
2 tsp. soda
2 teaspoons Hartshorn or baking ammonia (optional)
½ tsp. ground cloves
½ tsp.ground nutmeg
1 tsp. cinnamon
½ tsp coriander or cardamom (optional)
¾ C. buttermilk
C. almonds, blanched and split into halves (for decoration)

DIRECTIONS,

1.Cream sugar and butter or shortening.

2. Stir in beaten egg, molasses, and citron.

3. Sift together the flour, soda and spices.

4. Combine dry ingredients alternately with milk to molasses mixture.

5. Store overnight in the refrigerator.

6. Next morning, roll out on floured board to ¼ inch thickness.

7. Roll out and cut with large Heart shaped coookie cutter, or desired shape.

Place on greased cookie sheets and bake at 375 o for 10 minutes. If you make the hearts cool them and decorate with frosting if you want. This recipe will make dozens of cookies.

from recipes from a German Grandma