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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHRISTMAS SPRINGERLEYS (Weihnachts Springerley) Recipe

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This recipe for CHRISTMAS SPRINGERLEYS (Weihnachts Springerley) is from 100 Years and Still Cookin'!, 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:  
1 lb 4xxxx sugar (powdered sugar)
4 large eggs or 5 small eggs
1 T. butter
1/2 t. anice oil (now anise oil)
4 c. flour*
1 t. baking powder
.
Directions:
Directions:
Mix in electric mixer at medium speed 15 minutes the sugar, eggs, butter and anice oil. Add flour and then baking powder. Knead on floured board until no longer sticky. Then pat on board to 1/3" thick. Press or roll with springerley roller pin. Cut into squares. Put into pans. Let set overnight. Bake 10 minutes at 350º.

*Old German superstition about measuring out anything that is even: after you have measured out 4 c. of flour, take out 4 T. and then add 4 T. back in again.
Personal Notes:
Personal Notes:
This was re-printed from the Chandler United Methodist Women Bicentennial Cookbook published in 1984.
The original of this German recipe is over 100 years old.

 

 

 

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