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Springerli Cookies Recipe

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This recipe for Springerli Cookies, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty DeLong
Added: Saturday, August 20, 2005


2 c. sugar
4 eggs, beaten
4 1/2 c. cake flour
4 drops anise oil
Anise seed for pan

Beat whole eggs until thick. Add sugar gradually,
beating well between each addition until all is
combined, and then beat well for about 15 minutes.
This makes cookies fine grained and light.

Add anise oil and blend well. Fold in the flour lightly.
Roll out dough about 1/2 inch thick. Flour the springerli
mold and press firmly into the dough. Remove mold
and cut cookies along the line of the imprint. Place on
greased cookie sheets that have been sprinkled with
anise seeds. Let cookies stand overnight in a cool
place to dry. In the morning, place in a 375 degree
oven to set the shape, but reduce the heat immediately
to 300 degrees.

In 15 minutes cookies should be light and look iced.

*Use with German / Dutch wooden cookie molds or
rolling pen.

Number Of Servings:
Number Of Servings:
72 cookies
Personal Notes:
Personal Notes:
Granny Byer's recipe. Keep in airtight container.




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