Springerle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 eggs
3 pounds cake flour
1 Tablespoon lemon extract
1/2 pound butter - softened
6 ounce anise seed
3 pounds powdered sugar
1 1/2 Tablespoon bakers ammonia (ammonium carbonate - can be obtained at some pharmacies. Get about 2 ounces)
Dash of Salt
Milk - enough to dissolve bakers ammonia in about 1/8 to 1/4 cup
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Directions: |
Directions:Best to use a Kichenaid or similar mixer for this. Beat eggs thoughly, about 20 minutes until lemon colored and frothy. Beat in butter and lemon extract - mixture will look greasy. Dissolve bakers ammonia in milk. Beat this and powdered sugar into mixture - mix well. Add flour and salt. Add flour slowly until mixer can't handle it any longer. Will probably have to mix remainder of the flour by hand.
Let rest in refrigerator for at least a few hours. Can leave over night or a few days. Keeping the dough cold makes it easier to roll.
Roll out with plain rolling pin - then with picture pin. Should be thickness of pie dough. (If too thick they will not dry and cook properly) Cut cookies apart and set aside to dry on news or waxed paper. Make sure both sides are completely dry - will probably take at least overnight - you may have to turn over and wait another day.
Bake on greased cookie sheets that have been covered with anise seed. Bake at 325º-335º until lemon colored but not browned - 10-12 minutes - depends on oven.
Best stored in metal tin. |
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Number Of
Servings: |
Number Of
Servings:appx 350 cookies |
Personal
Notes: |
Personal
Notes: WARNING - These cookies take approximately 3 days to make. They are best made around Thanksgiving and stored in a tin can until Christmas. They do not store well in tupperware.
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