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Springerle Cookies Recipe

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This recipe for Springerle Cookies is from The Ludwig - Schauble Family Cookbook Project, 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:  
2 eggs
1 ¼ cups sugar
1 tsp finely grated lemon peel
Drop of vanilla
½ - 1 tsp anise extract.
3 cups flour
Directions:
Directions:
Beat the eggs until they are thick and lemon colored. Add the sugar, lemon peel, and vanilla. Add flour one cup at a time.

Shape the dough into a ball. Place on a lightly floured board. Knead the dough for 10 minutes with floured hands until the dough is soft and workable. Sprinkle the board with flour again, roll the dough into a rectangle until it is ¼ inch thick. Sprinkle your springerle mold or springerle rolling pin with flour. Press the mold down, or roll the pin firmly across the dough. Cut the cookie squares apart using a sharp knife, and place the cookie squares on the greased cookie sheet about one inch apart. Work quickly because the dough dries rapidly. Set the cookies aside uncovered for 24 hours. Bake at 250º for 20 – 30 minutes.
Personal Notes:
Personal Notes:
I've had a lot of adventures making these cookies, like the year the dough got too dry so I thought adding some water would be a good idea. Turned it into a sticky wad of glue. Then there was the year I burned up my hand mixer and the house smelled like an electric fire for a couple of days. So the moral of the story is twofold: one, add an extra egg if the dough is too dry and two, mix it by hand or use a stand mixer.

 

 

 

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