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Springerlies Recipe

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

Paul Lautermilch
Added: Saturday, January 31, 2009


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

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.

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 300 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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