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Springerle (Anise Cookies) Recipe

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This recipe for Springerle (Anise Cookies) is from Schroeder Family Cookbook, 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:  
4 1/2 cups flour
1 tsp. baking powder
4 eggs
3 1/2 cups (1lb.) sifted powdered sugar
4 tsp. grated lemon peel
Anise seeds
Directions:
Directions:
Sift together and set aside the flour and baking powder. Beat eggs until thick and piled softly. (One-fourth teaspoon of anise oil added to eggs at this time can be substituted for the anise seeds that are to be sprinkled on the cookie sheets.) Gradually add powdered sugar and lemon peel to the eggs. Beat until thoroughly mixed. Beat in dry ingredients in fourths, mixing thoroughly. Chill dough at least an hour.

Lightly grease cookie sheets and sprinkle with anise seeds.

Roll dough 1/2inch thick on lightly floured surface. Press lightly floured springerle rolling pin into dough, rolling carefully to make clear designs; or press mold down firmly. Brush surface gently with soft brush to remove excess flour. Cut cookies apart. With a spatula, gently lift them onto the cookie sheets. Cover with wax paper and let them stand overnight.

Bake at 350º 30 minutes or until very slightly browned. With a spatula, remove at once to cooling racks. When thoroughly cooled, store in a tightly covered jar for 1-2 weeks before using. (Storing period develops flavor and characteristic consistency, Cookies will keep for months.) Makes about 2 1/2 dozen
Personal Notes:
Personal Notes:
My dad liked these cookies better with the anise seeds. He bought a springerle rolling pin for me so that I could make them for him.

 

 

 

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