Lebkuchen
	
The Encyclopedia of Cookery has a lebkuchen recipe with lemon in it that I thought was the one, but 
I finally located the real thing in an ancient Family Circle magazine (1967). This is the one I grew up 
with.

4C flour, sifted
5 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
2/3 C honey
1 1/4 C sugar
1/3 C shortening (usually margarine)
1 egg
1 T water

glaze:
2 T butter or margarine
1/4 C honey
blanched whole almonds

Sift flour, baking powder, cinnamon, and cloves onto waxed paper. Combine 2/3 C honey, sugar, and 
1/3 C butter or margarine in a saucepan big enough to mix the dough in. Heat, stirring constantly, just
to boiling. Cool slightly. Beat egg and water in small bowl, stir into honey mixture, then add flour 1/3 at 
a time, blending well. Turn out on lightly floured board and knead 3 min. or until smooth. Chill 1 hour or 
until firm.

Roll out dough 1/2 inch thick on a floured board. Cut into 1 1/2" squares. Place 1" apart on greased 
cookie sheets; reroll trimmings and cut again. Melt 2T butter or margarine in a small saucepan, stir in 
the 1/4C honey. Brush over cookies, press whole almonds into tops. Bake at 300 for 25 minutes or 
until firm and golden; cool completely on racks.

----

As they cool they get harder, until a day or so later they're little rocks. Then we load them into the crock, 
with a slice of apple if we're late that year, and wait for them to get soft. They keep for at least a year after 
that.

I need to make some of these... maybe tomorrow. It's that time of year. They should take handily to a 
non-wheat flour combo.