Lebkuchen Bars

Thanksgiving is right around the corner and all I want to do is bake. The holiday season is my favorite time to be in the kitchen. I love the tastes of fall - pears, pumpkin, citrus and cranberries. The spices so rich - nutmeg, ginger, cinnamon and clove. With that in mind I thought I would begin baking some of my favorite holiday treats. 

Lebkuchen Bars are a a spicy gingerbread type bar hailing from Germany. They are a traditional Christmastime treat and would be delightful with a cup of tea after a cold day outside. Some recipes call for almonds, candied citrus peels or ginger. 

These bars are great the day they are made but only get better over the next couple of days - if they last that long!

Lebkuchen Bars

4 tablespoons butter

4 tablespoons vegetable shortening

3 cups all purpose flour

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspon cardamon

3/4 teaspoon ginger 

1/2 teaspoon salt

1 cup molasses

2 large eggs

1 teaspoon grated lemon zest 

Glaze

1 tablespoon  lemon juice

1 1/2 cup confectioners' sugar

3 tablespoons whole milk

Preheat oven to 325. Set oven rack to lower middle. Prepare a 13x9 pan by lining it with foil or parchment and greasing it. 

Melt butter and shortening together and let cool slightly. 

Whisk together flour, cinnamon, baking soda, cardamom, ginger and salt together in a small bowl. 

In a large bowl, whisk granulated sugar, molasses, eggs and lemon zest loather, then whisk in cooled butter until combined. Stir in the flour mixture until just combined. 

Spread batter into prepared pan and smooth top. 

Bake 35-45 minutes - rotating pan halfway through baking. A toothpick inserted in the middle should come out clean. 

Let bars cool completely in pan on wire rack - about 2 hours. Lift bars out with parchment/foil overhang. Cut into 24 pieces. 

Whisk the Glaze ingredients in a small bowl and spread evenly over each bar. Let glaze set for 30 minutes before serving. 

Store in airtight container for 3 days.