Lebkuchen My brother and I weren't fond of all the candied fruit in Christmas baking so my mom found this recipe in a magazine when we were kids. We still bake the same recipe every year, it must be about 40 years old now. 9 c flour 1 ½ tsp baking soda 3 tsp allspice 3 tsp nutmeg 3 tsp cinnamon 3 c nutmeats chopped, we use walnuts 3 c honey, warmed 3 eggs 12 oz dried pineapple ground, (grind with a little flour, so it does not get all sticky.) (you find this in health food section, it is like the kind in trail mix) (you can use candied pineapple, but you should dry it out a little and add some flour when you grind it) 3 Tbls lemon juice 2 ½ c brown sugar 6 tsp grated lemon peel blanched almonds Glaze: 1 egg white, beaten slightly 1 Tbls lemon juice 1 ½ c sifted powdered sugar Mix flour, spice and baking soda, set aside. Warm homey. Beat sugar and eggs. Add lemon juice and honey, beat well. Beat in lemon peel and 1 cup flour, add the rest of the flour, pineapple and nuts. Refrigerate. (My mom has kept the dough in the refrigerator or on the cold back porch for several weeks before she bakes them.) Roll on a floured surface for about ½ inch. Cut with an oblong shaped. My mom uses the same cutter she has used for years, it is a Spam Can. Place a blanched almond in the center of each cookie. Bake at 375 degrees for 12 minutes. Glaze: Mix all ingredients. Brush glaze on the hot cookies as soon as they come from the oven. Glaze can dry out while you are using it. We keep it in a small bowl covered with a damp paper towel. Store cookies in an airtight container with a slice of bread or apple, it keeps them soft. Cookies can be baked several weeks ahead and allowed to mellow. Karen JENTER Michigan USA