With Thanksgiving right around the corner, our WKYC family is sharing their favorite holiday recipes.
Morning show reporter, Maureen Kyle, makes lebkuchen Christmas cookies the day after Thanksgiving with her family.
One of their favorites is a German lemon cookie that comes from a recipe handed down by Maureen’s grandmother.
Maureen’s mom preserved grandma’s recipes for the rest of the family in binders filled with old pictures of the recipes themselves.
Maureen's grandmother is now 100 years young!
- Hollie Giangreco's broccoli & cauliflower casserole
- Danielle Wiggins' cornbread stuffing
- John Anderson's family cherry cheesecake
- Lynna Lai's cheesy bacon grits casserole
4 cups light brown sugar
2 cups honey
2 tsp cinnamon
12 cups flour
1 tsp baking soda
2 grated lemon rinds
1 tsp ground cloves
1 lb blanched almonds, chopped
½ lb candied citron, minced
½ lb candied lemon peel, minced
½ tsp nutmeg
1 cup powdered sugar
1 tsp lemon juice
Beat eggs. Add sugar and honey and beat well.
Add chopped nuts, minced lemon peel, minced citron and grated lemon rind.
Sift together dry ingredients. Stir into first mixture.
Roll 3/8” thick and cut into rectangles or rounds.
Place on greased cookie sheet and bake at 350 for 12 minutes.
Mix powdered sugar and lemon juice together and add water to reach icing consistency.
Ice cooled cookies and decorate with piece of candied cherry and slivers of citron to look like a flower.
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