"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

SPRINGERLES Recipe

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This recipe for SPRINGERLES, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy & Leo Schaub
Added: Monday, May 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 CUPS FLOUR
2 CUPS SUGAR
1 TSP BAKING POWDER
1/4 TSP SALT
4 EGGS
1/4 TSP ANISE OIL & ANISE SEEDS

Directions:
Directions:
Beat eggs at high speed until thick and light colored. Add sugar gradually. Beat at low speed for 30 minutes. Sift flour with salt and baking powder, stir into egg mixture. Add anise oil and blend well. Roll out small portion of dough on floured board to 1/4 inch thick. Four springerle board and press onto dough to emboss design. Cut out squares and place on cookie sheet sprinkled with anise seed. Dry 4 to 6 hours. Bake at 325 for about 15 minutes or until delicately browned.

Personal Notes:
Personal Notes:
Here is another recipe that my mother-in-law, Marg Schaub, shared with me while I lived next door to her in Kickapoo for almost 30 years. Of course, it was easier to just go next door and enjoy hers! She always served them at Christmas time along with a plate full of other homemade candies and cookies. What a treat it was!

 

 

 

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