Leckerli — Swiss Cookie

Leckerli is the first cookie I make for the Christmas season because it takes three to four weeks to “ripen”. I have fond memories of enjoying chewy leckerli with good coffee from the kitchens of my Swiss friends who keep these in their pantries all year long to enjoy at any time. Each Swiss canton has its own variation. This recipe is a combination of one of my friend's recipes and the ingredients from a box of leckerli I once bought in Bern. The fresh citrus and spices make these cookies smell heavenly as they bake.  They are labor intensive, but oh so worth the time.

Makes about 60, 2″ x 2″ cookies  Preparation time: 2 hours  Ripening time: 3-4 weeks

Ingredients 1 cup honey 1 cup sugar 1½ tablespoons Kirschwasser ¼cup fresh grated lemon rind ¼ cup fresh grated orange peel ½ cup finely ground filberts (hazelnuts) ½ cup finely ground almonds 1 teaspoon ground cloves 2 teaspoons ground cinnamon 3-½ cups unbleached flour  ½ cup soy flour ½ cup confectioner’s sugar 1 tablespoon fresh lemon juice

Directions 1. In a large saucepan, slowly heat the honey and sugar together, bringing to a boil. 2. Remove from heat and add the Kirshwasser. 3. Stir in the fruit peels, nuts, and spices. 4. Stin in the flour gradually until the dough cleans the sides of the pan. (If, after 15 minutes, the dough is stil sticky, add a little more flour.) 5. Set the oven to 350°. 6. While the dough is still warm, roll half of it (at a time) out on a lightly floured board to about ¼ thickness. Cut into 2 x 2-inch bars with pizza cutter.  7. Transfer cookies to greased baking sheets and bake for about 15 minutes or until golden brown. 8. While cookies are baking, make the glaze. In a small bowl, mix together the confectioner’s sugar and lemon juice until lumps have dissolved. 9. Once the cookies are baked, transfer to cooling racks and brush with the glaze. 10. Store 3 to 4 weeks in an airtight contianer until soft. If the cookies still need softening after that time, add small pieces of cut apple to the container and store a few more days.

Tips: * Consider getting an adjustable rolling pin with measuring rings. * If the dough cools too much while you’re rolling it out, reheat on low for a minute or two. Just be careful you don’t get it so hot it burns your fingers while you are shaping it. * Keep gathering up scraps of dough and re-rolling until all of the dough is used up. * If you’re eager to taste test a cookie before storing it, do so while it is still warm. Once cooled, it could break your teeth until it’s been aged a while!

Rolling Out the Leckerlie on Floured Pastry Cloth and Rolling Pin Cover

Cutting the dough with a Pizza Cutter

Cut Cookies Ready for Baking

I hope you enjoy my recipes. Let me know if you’ve tried any of them and how they turned out. Feel free to share your favorite holiday recipes in your comments.

Good cooking to you! Merry Christmas and Happy Holidays!

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