When Lebkuchen hit the supermarket shelves at the end of October, you know Christmas is on its way. These hearty cookies make for a wintry accompaniment to Glühwein (see last week's word). Though they come in a variety of forms, most Lebkuchen are made with cinnamon, cloves and anise and often with nutmeg, ginger, coriander and cardamom as well. Though "Leb-" resembles the German word for life ("Leben"), the cookie's name more likely stems from the Latin word "libum," which were sacrificial cakes eaten on sacred occasions in ancient Rome. In Germany, Lebkuchen also have religious roots: They were first made by Franconian monks -- who apparently hadn't sworn an oath of abstaining from tasty treats.