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GERMAN SPRINGERLE Recipe

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This recipe for GERMAN SPRINGERLE, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AUNT BERTHA HUBER
Added: Friday, January 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 c flour
1 tsp baking powder
4 eggs
1 lb powdered sugar
1 Tbsp lemon zest
1 Tbsp ground anise*
1 Tbsp crushed anise seed*

Directions:
Directions:
Sift together the flour and baking powder, set aside. In a large bowl, whip the eggs and sugar until thick and light. Stir in the lemon zest and ground anise. Add the flour mixture, mix well. Cover and chill dough for about an hour. On a lightly floured surface, roll the dough out to 1/2 inch thickness. Traditionally, you would roll over the dough with a springerle rolling pin, but the dough can be cut into small shapes of any kind. Place cookies 1/2 inch apart on baking sheets, sprinkle with crushed anise seed and leave out uncovered, overnight. Preheat oven to 350. Bake cookies for 25 to 30 minutes.
* You can use 2 teaspoons anise extract in place of ground anise or the seeds.

 

 

 

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