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Springerle Recipe

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This recipe for Springerle, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
King Arthur Flour
Added: Sunday, October 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggs
1/4 tsp salt
2 1/2 cups (9oz) confectioners' sugar
1/4 - 1/2 tsp anise oil, lemon oil, or flavoring of your choice
2 1/4 cups (9 1/2 oz) unbleached all purpose flour
anise seed - optional

Directions:
Directions:
In a large bowl, beat the eggs, salt, sugar and flavoring. Beat for 5 - 6 minutes, or until mixture is very light, and falls in thick ribbons from the beater. Gradually beat in the flour, adding only enough to make a dough that can be rolled out. Transfer the dough to a well-floured work surface, and knead with your hands for several minutes. Divide the dough into four pieces, wrap each piece in plastic wrap and let rest for 10 minutes or so. Work with one piece at a time. Dust your work surface lightly with flour.

If using a springerle pin: Use a regular pin to roll the dough into a 1/4 inch thick rectangle, roughly the same width a your springerle pin. Flour your springerle pin, then give it a couple sharp raps to knock off the excess. Slowly roll the springerle pin over the dough, pressing down hard enough so that you leave a good impression. Cut the cookies part on the lines, with a pizza wheel or sharp knife.

If using springerle plaques, you may roll the dough as above or shape it into balls, than press the lightly floured plaques into the dough. Carefully peel the dough from the plaque and cut the cookies apart.

Transfer the cookies to baking sheets that are either greased lightly or lined with parchment paper. If using anise seeds, sprinkle them on the cookie sheet or parchment paper. Some of the seeds will stick to the bottom of the cookies, giving them extra flavor. They will also raise the cookies just a bit, allowing the cookies to dry from the bottom. Any left over scraps can be rerolled and cut the same way.

Set the cookies aside to rest at room temperature for 24 hours.

Preheat your oven to 275F. Bake the cookies for 25 - 30 minutes, til they are firm, but not brown. Remove them from the pan and cool completely on a wire rack. When completely cool, store the cookies in an airtight container. To keep the cookies from being rock hard, we suggest placing a piece of soft bread, a slice of apple or a brown sugar softener in with them. Yield ~ 32 cookies, depending on pin or molds used.

Personal Notes:
Personal Notes:
Your springerle pin or plaque doesn't need to be washed. Brush off with stiff brush (pastry brush) making sure to get all crevices. If needed, it may be rinsed quickly with warm water, then thoroughly dried. Don't let the mold or pin soak in water, and don't use dish detergent or soap. Don't put the molds in the oven.

 

 

 

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