Old Fashioned Springerle Cookies

Pat Duran

By
@kitchenChatter

These traditional Bavarian Christmas cookies are made with cookie dough rolled and pressed with a wooden imprinted square or rectangle block used to press onto the dough then the square is cut out with a a table knife or made with a rolling pin with the imprints on it(a special rolling pin) roll on the dough then cut with a table knife. Love these cookies. This is the recipe from my Aunt Martha too!
One of the traditions of Christmas at our house. If you do not have this press you can use regular cookie cutter the plainer the better like a star or heart or diamond- roll dough the same.


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Comments:

Serves:

60 or so cookies

Prep:

25 Min

Cook:

15 Min

Method:

Bake

Ingredients

4 large
eggs, separated
12
drops anise oil
1 lb
powdered sugar
1 Tbsp
butter, melted
1 tsp
vanilla
1/2 tsp
salt
1 lb
cake flour ( or pastry flour)about 3 1/2 cups, sifted
1 tsp
baking powder
1/4 tsp
cream of tartar
anise seed

Directions Step-By-Step

1
Beat egg whites with cream of tartar until stiff. Add powdered sugar, slowly. Add melted butter,anise oil, salt and baking powder. Add 1/2 the flour, mix well. Add beaten egg yolks. Add remaining flour.Chill dough for 20 minutes before rolling.
2
Roll out dough to about 1/4 to 3/8 inch thickness, then press springerle board into dough firmly. Cut cookies apart. Brush off flour Roll dough a little at a time. Brush excess flour off cookies, and wipe a little water on the bottom of each cookie with your finger ; place on lightly greased cookie sheet sprinkled with crushed anise seed-not to close together . Let cookies stand to dry 2 to 3 hours. Bake at 250^ about 15-20 minutes. Don't let them get brown, Keep them straw colored.Remove to cool. Store in tightly covered container for at least three days before eating. So Good!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: German
Other Tags: For Kids, Healthy, Heirloom