springerle cookies
(1 RATING)
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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prep time
cook time
15 Min
method
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yield
makes 4 dozen small to medium size cookies
Ingredients
- 4 - eggs
- 2 cups sugar
- 1 tablespoon anise seed, crushed
- 2 teaspoons grated lemon peel, optional
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups flour
- 2-3 cups additional flour
How To Make springerle cookies
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Step 1Beat eggs for 15 or more minutes, until lemony in color.
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Step 2Gradually beat the sugar into the eggs, continue to beat.
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Step 3Add Anise Seeds, Lemon peel, baking powder, salt.
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Step 4Add 2 cups of flour.
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Step 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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Step 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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Cookies
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