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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Springerlies Recipe

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This recipe for Springerlies is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large eggs, separated
1 lb powdered sugar
2 T butter or margarine
1/2 tsp baking powder
4 C flour
1/2 tsp anise oil
anise seeds
Directions:
Directions:
Beat egg whites (not stiff)
Beat egg yolks until thick.
Add sugar, beaten egg whites, butter and anise oil to egg yolks.
Beat well.
Add flour and baking powder.

Chill.
Roll out into a 1/2" thick rectangle.
Roll with a springerlie rolling pin to get the designs.
Cut into squares and place on a greased cookie sheet sprinkled with anise seeds.
Cover with a dish towel and leave out overnight.
Bake at 300º for 30 minutes.
Personal Notes:
Personal Notes:
This was one of Clara Lautermilch's recipes. These can be kept in an air-tight tin for quite awhile (if they last!).

 

 

 

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