Directions: |
Directions:Sift flour twice with baking powder and salt, set aside. In large bowl of electric mixer, at high speed, beat eggs until thick and lemon colored - about 5 minutes. At medium speed gradually beat in granulated sugar, 2 tablespoons at a time, beating after each addition. Continue to beat until mixture is thick and smooth, about 10 minutes, occasionally cleaning side of bowl with rubber scraper. Add flour mixture and lemon peel to egg mixture with a wooden spoon, mix well until smooth. Cover and refrigerate dough overnight. Also refrigerate springerle rolling pin.
Lightly grease 2 large cookie sheets, sprinkle each with 1 tablespoon anise seed. Divide dough into 3 parts, refrigerate until ready to roll out. Sprinkle pastry cloth or wood board lightly with confectioners sugar. Roll dough over, one part at a time on pastry cloth, dusting lightly with sugar. With regular rolling pin, roll out dough, one part at a time, to a rectangle 8 inches long and 5 1/2 inches wide. Remove springier pin from the refrigerator, coat surface lightly with confectioners sugar. Starting from one side, slowly roll pin once, firmly and evenly, over surface of dough, to make designs. With sharp, floured knife, carefully cut along lines in dough, to make individual cookies. With wide spatula transfer to prepared cookie sheets. Let stand uncovered, at room temperature over night.
The next day preheat oven to 325 degree. Bake cookies 15 minutes, or until light golden. Remove to wire racks, cool completely. Store in lightly covered container 2-3 weeks before using. |
This recipe for Springerle Cookies is from