Chocolate Lebkuchen

Directions

1. 1

   In a small bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball.
2. 2

   On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool.
3. 3

   For topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels.
4. 4

   Drop 1 rounded tablespoon topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool.
5. 5

   In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.