"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Springerle Woodcut Cookies Recipe

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This recipe for Springerle Woodcut Cookies, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynne Magner
Added: Wednesday, February 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
2 c sugar
4 1/2 c flour
1/2 tsp baking powder
anise seed, slightly crushed

Directions:
Directions:
Six weeks before serving: Beat eggs until light. Add sugar and mix well. Add flour and baking powder. Mix until stiff. Knead in the last of the flour.
Chill dough. Roll out with a regular rolling pin 1/4" thick
Roll over with a woodcut (Springerle) rolling pin to make imprints. Separate on lines into individual cookies. Spread anise seed over cookie sheets. (A thin layer covering the cookie sheet lightly.
Place cookies on the seed. Each cookie should lay on about 10-30 seeds Let dry overnight on cookie sheets uncovered. Bake 325 15 minutes. Do not brown. Cool on racks. Store in cookie tin for 6 weeks to allow cookies to age.

Personal Notes:
Personal Notes:
These are dad's favorite. I make them for him every Christmas. They are hard as rock but Dad and I love them.

 

 

 

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