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Springerle Recipe

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This recipe for Springerle, by , is from Erin and Mike's 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!

Contributor:  
Contributor:  
Sandie Hunter

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs, separated
1 pound powdered sugar, sifted
1 teaspoon corn oil
1/2 teaspoon oil of anise
4 cups flower
1 teaspoon baking powder (originally hartshorn - can use baking powder though)

Directions:
Directions:
1. Beat egg whites stiff. Fold in half a pound of the powdered sugar.
2. In a separate bowl beat egg yolks until thick and lemon colored.
3. Fold in other half of powdered sugar and oil.
4. Fold white and yolk mixture together with oils of anise.
5. Sift half the flour with baking powder. Fold into egg miutre.
6. Knead in remaining flour on floured board. Refrigerate until well chilled.
7. Roll dough 1/2 inch thick on surface dusted with powdered sugar. Press the dough with a springerle board or pin until design is imprinted on all dough.
8. Cut cookies apart with sharp knife. Dry on a clean cloth at room temperature 8-24 hours.
9. Heat oven to 325. Place cookies on a lightly oiled cookie sheet. Bake 10 minutes - do not brown cookies, they should be creamy colored.
10. Remove from cookie sheet and cool. Store in airtight container with a piece of bread or apple to keep them from drying out. Change the bread or apple every few days. Cookies are best if left to age 1-2 weeks before eating.

Personal Notes:
Personal Notes:
This recipe along with its tradition originated several generations ago in Germany. Springerle cookies were always a part of Christmas with my grandma. When I was little, I remember waking up for breakfast to find these cookies and hot tea to dunk them in at Grandma's table. When I got a little older, I was able to help bake them. We had to be very careful to apply enough pressure but not too much to allow the design to be printed on the dough. Then it was a long wait while the cookies were spread out all over on the towels to "set". After they were baked, we picked out th ebest ones - Grandma said the ones with "feet" (flat edges on the sides of the cookies) were the best. We then had to wait again while we put them on the cool attic stairs to "age" for 1 or 2 weeks before eating them. Although Grandma is no longer with us, her cookies and memories stay with me to share with her great grandchildren.

 

 

 

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