springerle cookies
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This German recipe has been handed down in my mom's family for several generations. My grandmother Mildred (Yohnke) Meyers gave it to my mother and she gave it to me and my sisters. I really don't know how far back it goes. You can use the springerle rolling pin or press with these cookies. They MUST be made at least a month before you wish to eat them... They are great for dunking and can be made a bit softer by adding the grated lemon rind and not as much flour at the end of the recipe.
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(1 rating)
yield
serving(s)
cook time
15 Min
Ingredients For springerle cookies
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4eggs
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2 csugar
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1 Tbspanise seed, crushed
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2 tspgrated lemon peel, optional
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3 tspbaking powder
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1 tspsalt
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2 cflour
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2-3 cadditional flour
How To Make springerle cookies
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1Beat eggs for 15 or more minutes, until lemony in color.
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2Gradually beat the sugar into the eggs, continue to beat.
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3Add Anise Seeds, Lemon peel, baking powder, salt.
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4Add 2 cups of flour.
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5Slowly add more flour until the dough is stiff enough to be rolled out, and mix with your hands band make very stiff .... unless you plan to make drop cookies and only add a small amount if planning to make drop cookies and make them softer.
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6Roll out dough to 1/4 inch thickness. Then roll springerle rolling pin across dough once to place design on the dough or press with springerle press. Cut apart and place on greased cookie sheet, freeze over night. Bake next day for 10-15 minutes at 325 degrees. DO NOT ALLOW TO BROWN AT ALL.... Bake only until dough is set. Place on rack to cool. Place in airtight container and store in cool place at least a month or longer before eating....
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