Springerle Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 medium eggs
1 lb sifted powdered sugar
1 tbsp lemon juice
1/4 tsp anise oil (scant 1/4 tsp - more if you really like the licorice flavor)
3 c cake flour (measure before sifting)
1/4 tsp baking powder (add to flour before sifting)
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Directions: |
Directions:Beat eggs for 10 minutes. Add powdered sugar gradually, then beat for 20 minutes more. SLow speed. Add some flour. Part will have to be mixed by hand. Add lemon juice and anise oil before last addition of flour. Cover tightly and let stand 20 minutes.
Grease cookie sheets very well (or line with parchment).
Pat or roll dough on lightly floured pastry cloth. If dough seems too sticky, knead in a little flour. Dust top of dough with sifted powdered sugar (this keeps the form from sticking). Work with small amounts. Press with Springerle mold. Use knife or pastry wheel to separate cookies.
Let set overnight uncovered. Bake at 325º for 10 minutes. Check one. If bottom is light tan, they are done. If still white bake a little longer, but don't overbake them. They may seem a bit doughy, but after standing a few days they will be just fine. Flavor improves with age.
Good luck! |
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Personal
Notes: |
Personal
Notes: Anne's note: Mom got this recipe from Bertha Bugg of Hermann MO. She made them one year by sprinkling anise seeds on the cookie sheet and pressing the cookies into the seeds. They cookie sheets did not get greased first and the cookies came right off and left no visible residue. So she just wiped them down and put them away. Few days later made some biscuits. The oil from the anise had not wiped off, so our biscuits tasted like licorice!
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