Wednesday, September 28, 2016

Springerle - German Christmas Cookie


4 eggs
2 c. sugar
1 ½ T. Butter
1 tsp baking powder
½ tsp anise oil
4 c flour
Springerle rolling pin – lightly floured
In a large bowl beat eggs until light and fluffy. Ad the sugar, butter and baking powder. For 15 minutes beat at high speed. Add anise oil. Add flour until well mixed.
Knead dough on a lightly floured board. Dough will be sticky at first.
Roll dough out to about ½ inch thick using a standard rolling pin. Now take the lightly floured Springerle Rolling Pins and gently but firmly roll across the dough to make a clear design. Cut cookies apart and place on a cookie sheet. Roll out again and repeat until all dough has been used. Let cookies stand overnight to dry. Letting them dry will help keep the image during baking.

Next day preheat oven 350 degrees. Bake about 10 minutes – the tops will still be white but the bottoms are slightly golden brown. Cool on cake rack and wait 24 hours before storing. Keep in airtight container for 2-3 weeks before eating, the flavor is better.

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