A little note on the cookbook I was reading, they did suggest to leave the cookies out over night to harden and then bake them. Of course, cover them up first. I'm not sure why, but it was an interesting step to take. Well, if you've waited 10 days to make cookies, what's one more night? Ahhh, but there's nothing better than a house filled with the warm scents of freshly made, freshly baked and decorated, Lebkuchen cookies.
Note: I didn't have dark corn syrup, so I used molasses. Delicious!
½ cup unsalted butter
½ cup firmly packed dark brown sugar
1/3 cup dark corn syrup
2 ½ cups flour
1 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. ground cloves
2 tsp. ground ginger
¼ tsp. salt
Combine butter and brown sugar in a large bowl; beat until well blended. Add corn syrup and egg; beat until smooth. Combine remaining ingredients in another bowl; stir to mix well then add to butter mixture, a third at a time, mixing after each addition until smooth. Divide dough into thirds; wrap each third in foil and chill at least one hour to make rolling easier. On a well-floured surface roll out one-third of the dough to 1/8-inch thickness, cut out cookie shapes, placing them on ungreased baking sheets, 1 inch apart. Bake at 400 deg. F, for 8 minutes or until lightly browned; remove from baking sheet at once onto a cooling rack. While still warm brush with LEMON GLAZE.
LEMON GLAZE: In a small bowl 2 cups confectionery sugar add 1 Tbsp. freshly squeezed lemon juice, stirring with a fork to combine. If too thick add a little at a time more lemon juice until glaze is of spreading consistency. Immediately decorate with sprinkles etc. (I use this same dough and glaze to make gingerbread houses)