This recipe comes from Christmas, 1961. These bars have a light, tart frosting. This dough needs to ripen for a couple of days, but it's worth it.
I am half German and have searched for years for a recipe that comes close to the ones my uncle sent us when I was young. This is it! Thank you, Juanita! Forget the cinnamon candy (totally unauthentic!), but use nonpareils. These look like brownies, so it might be a good idea to warn guests! The cloves were too strong when the cookies were fresh, but after a few days they tasted fine to us. I used parchment for these, and did not grease it or the sheet. These keep well and don't dry out sitting out on the buffet table for hours. Enjoy! - 27 Dec 2000 (Review from Allrecipes US | Canada)
This is the most authentic recipe I have found for lebkuchen. I added grated lemon and orange peel to the dough. For the icing I added orange peel and more juice to make a thin glaze. Another commenter suggested "dropping" these on parchment paper, which I did. Made a very authentic cookie. Roll into golf-ball size for the most attractive cookie. Do not overbake. At 325 F, check at 15 mins for golf-ball sized dough balls. After you cool the honey sugar mix, the most effective way to mix is with your hands. It's a difficult and messy step, but I believe it is what makes these so authentic. What's up with the red hots?!? Forget about it! - 26 Dec 2008 (Review from Allrecipes US | Canada)
I KNOW IT IS NOT FAST, BUT MY DAUGHTER, WHO IS 10, LOVED IT, EVEN WITH IT TAKING LONG. IT WAS STILL FAIRLY EASY FOR HER TO HELP WITH AND IT TASTES AUTHENTIC GERMAN! - 27 Dec 2001 (Review from Allrecipes US | Canada)