Ginger Drops for the Bean (how we made Lebkuchen by accident)

The Bean requested gingerbread cookies, and we've been sick for the past week, so baking cookies seemed like a nice pick-me up. H wanted to eat cookies NOW so we used a drop cookie recipe. I made all sorts of substitutions, but I think the final product might be even better than the original. The batter looked like cake batter, and the cookies are like little cakes as well, or like whoopie pie cookies, but spicy and delicious. You can't even taste the cocoa, but since we were missing Molasses, I substituted honey + 2 T cocoa powder for the rich molasses color. Once the cookies cooled all the way, the spices have really gotten more intense, and P and I realized we've made homemade Lebkuchen! H ate three or four as soon as they came out of the oven.



Beanie's Honey-Ginger Drops (Lebkuchen)
2 cups flour
2 T cocoa powder
1 tsp baking soda
1 tsp grated lemon zest
1/2 tsp salt
1/2 tsp ground ginger
1/2 -1 tsp ground cinnamon
1/4 tsp Chinese five-spice powder
1/2 cup sugar
1/4 cup butter
1/2 cup honey
1/2 cup hot water
1 large egg

Preheat oven to 375. Lightly grease three baking sheets.

Combine dry ingredients until well mixed.

In a large bowl, beat butter, sugar, honey, water, and egg until creamy. Add flour mixture, and stir until just blended. Let the batter stand 5 minutes before dropping by rounded teaspoonfuls onto baking sheets, spacing drops 2 inches apart (Really do, you can still fit 1 dozen on one sheet, and they are spready).

Bake for 8 - 12 minutes. Reverse baking sheets during baking. With wide turner, immediately transfer cookies to wire racks.

Rumor has it, you're supposed to store them in covered container, separated by wax paper. We'll see if mine are a giant cookie mass tomorrow.