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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Springerle Cookies Recipe

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This recipe for Springerle Cookies is from The Cartee-Weimer Family Cookbook , 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 eggs
2 T butter
2 t baking powder
1/4 t salt
2 c white sugar
4 c flour
1/4 c anise seed
Directions:
Directions:
Beat eggs until light. Add sugar and butter and cream until light and fluffy. Sift flour, baking powder and salt. Add dry ingredients to wet and mix. Knead dough until smooth. Add more flour to get smooth dough if needed. Cover dough and allow to chill in refrigerator for at least 2 hours. Roll onto lightly floured board to 1/2 inch. Roll again with springerle rolling pin to make designs. Cut apart at borders. Sprinkle anise seed on tea towel and set cookies on seed. Allow to dry uncovered overnight. Bake at 325 degrees for 12-15 minutes. Cool and store in airtight containers. The longer they are stored the stronger the anise flavor and the softer they get.
Personal Notes:
Personal Notes:
This was one of Charles Weimer's favorite cookies that he insisted we have every Christmas. Unfortunately, he could never wait for them to soften, so ate a lot of cookies dunked in coffee.

 

 

 

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