Lebkuchen

by Nancy

2 1/2 c. flour
7/8 c. almond flour
2 t. ground ginger
1 t. ground cinnamon
1/2 t. baking soda
1 t. baking powder
pinch of ground cloves
pinch of grated nutmeg
pinch of black pepper
1/3 c. butter
7/8 c. honey
1 lemon...grated zest

Icing
3/4 c. powdered sugar
1 egg white, beaten

350ºF for 15 min.

Combine dry ingredients and set aside.  Heat the honey and butter in a pan over low heat until butter melts, then pour into the dry ingredients along with the lemon zest.  Mix well.  Cover and leave to cool.

Roll dough into about 30 balls, a little over an inch in diameter, then flatten each one slightly.  Place on trays lined with parchment paper and then bake.

When cookies are cool, dip the top of each cookie into the icing mixture, then let dry before storing.

Pfeffernusse

by Nancy

4 c flour
1 t. baking powder
1/2 t. baking soda
1 t. ground white pepper
1 t. cinnamon
1/2 t. cardamom
1/2 t. ginger
3/4 t. salt
3/4 c. butter, softened
1 1/4 c. packed brown sugar
2 eggs
3/4 c. finely chopped almonds (optional)

Combine dry ingredients and set aside.  In separate bowl, beat butter and sugar together.  Add eggs one at time, beating well after each addition.  Stir in dry ingredients 1/2 c. at a time.  Add almonds.
Roll into 1 inch balls and arrange 1 inch apart on ungreased baking sheet.  Cool and store in airtight container for 3 days to mellow flavors.

Paying homage to our German roots....

350ºF for 11-14 minutes

Double Chocolate Raspberry Chunk Cookies

by Kathleen Provow

2 c. flour
1 1/3 c cocoa powder
1 t. baking soda
1 1/4 c. softened butter
1 1/2 c. packed brown sugar
1/2 c. sugar
2 eggs
1 T. vanilla
1 bag dark chocolate chips or equivalent
1 1.25 oz bag freeze dried raspberries

1.  Sift dry ingredients together
2.  Cream butter and sugars together, then add eggs and vanilla,  Mix well.
3.  Mix in dry ingredients
4.  Add in chocolate chips
5.  Smash raspberries a bit so they are in pieces and then add.
6.  Refrigerate dough until it is cold
7.  Shape into balls, then bake on ungreased baking sheet for 10-11 minutes at 350ºF.

German Potato Salad

2 lbs. red potatoes, diced
1 onion, diced
1/4 c. vinegar
1/4 c. olive oil
2 T. sugar
1 T. Dijon mustard
1 t. salt
1/2 t. pepper
1/4 c. chopped parsley

Boil potatoes until tender then drain.
Saute onion, then whisk in vinegar, olive oil, sugar, mustard, salt and  paper and heat through.
Pour sauce over cooked potatoes, the toss with parsley.
May be served warm or cold.