Old Fashioned Springerle Cookies
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.
4 largeeggs, separated
12drops anise oil
1 lbpowdered sugar
1 Tbspbutter, melted
1 lbcake flour ( or pastry flour)about 3 1/2 cups, sifted
1 tspbaking powder
1/4 tspcream of tartar
How to Make Old Fashioned Springerle Cookies
- 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.
- 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!