Plum-filled gingerbread pockets (Lebkuchen-Powidltatschkerln) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 224) by Luisa Weiss

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Notes about this recipe

  • Eat Your Books

    Dough needs to rest at least 12 hours. Allow baked cookies to rest a few days before serving.

  • TrishaCP on December 20, 2016

    These turned out pretty well, but we'll see what my family thinks! I was skeptical at first because my dough was very sticky when I put it in the fridge to set overnight- essentially, the opposite of what she states. However, it was very easy to roll out and to shape with the jam. My yield was way off hers- I had about 32 cookies, but perhaps I didn't roll them thinly enough. I would say about 1/3 of my cookies burst jam in the oven, but I think that was most likely user error, as I probably could have done a better job in sealing them. I personally really like rye flour, and it does make the cookies tender, but I do find the texture of it noticeable on the palate (not sure how else to describe it and maybe it is just me). The flavor of the spices is absolutely excellent.

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