This is my Aunt Minnie's recipe. It was my favorite cookie as a child. I want to thank Pat Morris (AugustgaPat) for helping me with how to imput this recipe and for the reserch she did on Harstorn and Springerle:
The key identifying feature of a Springerle is the embossed face of the biscuit. This feature is created by pressing or rolling a mold onto the dough before the dough is put in the oven to bake. Traditional Springerle recipes use Hartshorn as a leavening agent. Since Hartshorn is hard to find, there is a link where you can order it below.
Beat eggs, using a stand mixer for 15 minutes -until thick and lemon colored. Add the sifted powdered sugar. Beat on medium speed for 30 minutes. This makes the finished cookie fine grained and light.
Add the melted butter, lemon juice and the Hartshorn. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the flour to make stiff dough. If dough is dry, add 3 tablespoons milk (1 Tablespoon at a time) into the mixture.
Cover and chill for at least 2 hours.
When well chilled, roll dough 1/8 inch thick on a lightly floured cloth covered board. If dough feels a bit sticky dust with flour.
Press well-floured Springerle form over dough to emboss designs. Or you can use a Springerle rolling pin that contains the designs.
Cut out cookies and place on a lightly floured board (or cookie sheet) that has been sprinkled with Anise seeds (Set cookies on top of the Anise Seeds.). LET DRY AT LEAST 10 HOURS. If you are using the sprinkles now would be the time to use them, while the dough is still moist.
Heat oven to 325°F. Place cookies 1/2-inch apart on cookie sheet (If they dried on a cookie sheet instead of a board, just place them into the oven on the same cookie sheet.). Bake 12 to 15 minutes until light brown. Immediately remove from baking sheet.
This is the link to an online shop that sells hartshorn. www.shopbakersnook.com/m5/1041--bakers-ammonia-hartshorn.
Note: Hartshorn is an old-time leavening unexcelled for any cookies and produces an especially light, delicate texture. Hartshorn can be substituted for baking powder proportionately one-to-one in cookie or cracker recipes (1 tsp Baking Powder for 1 tsp Hartshorn), if you don’t want to order or use the Hartshorn. Just remember that the texture and pattern may not be the same.