4 square of semisweet chocolate (or equal amount of semi sweet chocolate chips) PLUS 1/2 Tablespoon of Coconut Oil (the kind that is hard at room temperature). Melt and use to glaze cookies. Let dry and then store.
Combine 3/4 cup of powdered sugar with about 2 tablespoons of hot water (or milk). Stir until lumps are gone and add enough water to make a thin glaze. Either dip the curved dome part of the cookie in this, or use a pastry brush to apply. Let dry and then store.
Elisenlebkuchen (German Elisen Gingerbread) #2
This recipe is from Robin. It's another authentic German recipe for Elisen Lebkuchen. Only gingerbread made in Nurenberg are Nurnberger Lebkuchen. The finest of those gingerbreads is the flourless Elisenlebkuchen -- the masterpiece of the German baking trade since the early 1800s.
To prepare cookies: