Braune Lebkuchen
brown ginberbread cookie

1 .Cream sugar and butter or shortening. Stir in egg and molasses, and orange peel. 3 . Sift together the flour, soda, Bakers Ammonia and spices. 4 . Combine dry ingredients alternately with milk to molasses mixture. 5 . Store overnight in the refrigerator.

*Note; The longer you store this dough up to 6 months the better it gets. I leave the egg
out if I am going to let this dough age.

6 . Next morning, roll out on floured board to ¼ inch thickness. Using fluted cutting wheel if possible, cut into 2 x 3 inch rectangles.

Here is how I like to do this process for ease of handling.

Top with an Almond half. Sometimes I use a marichino cherry half. You can top with slivered or sliced almonds or a decoration of your choice.

Bake the cookies on 325 degrees for 20- 25 minutes until lightly browned.

Let cool.

Store the cookies in a cookit tin or plastic storage container.
. They improve with age.

The firm up a bit and are very good to serve with coffee or tea.