Springerle Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 whole eggs
2 lb powdered sugar
1/2 cup butter, melted and cooled
zest of one lemon
1 1/2 tsp ANISE OIL (only)
6-8 cups of flour
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Directions: |
Directions:Beat eggs for thirty minutes (yes thirty, it breaks down the protein)
Add the sugar, zest, oil and butter (best to use a big mixer)
Put on the dough hook and slowly add flour a cup at a time til a ball just the other side of sticky, dough forms
Put in refrigerator for 30 min
Divide in thirds and roll out dough on heavily floured board to 1/4 inch thickness (or thicker if you prefer"dunkers")
turning the dough several times to absorb flour
Sprinkle with a bit of flour and smooth over the top of the dough (prevents the press from sticking so much)
or you can use confectioners sugar
Print with floured or confectioners sugared, Springerle rolling pin or press
Cut cookies with a straight edge (a metal ruler is great for this) or custom cookie cutter (House on the Hill vendors have them)
place on drying racks and turn morning and evening for two days
Preheat oven to 325
bake from 10 to 12 minutes depending on thickness til very lightly brown around the edges
cool and store in freezer and thaw 1/2 hour before serving |
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Number Of
Servings: |
Number Of
Servings:3 to 9 dozen depending on size of imprint |
Preparation
Time: |
Preparation
Time:2days |
Personal
Notes: |
Personal
Notes: Aunt Betty's Mom, Dorothy started helping me as a new family member, to make these cookies
and Grandma Steuber gave me the tips about butter and lemon zest, and to only use Anise Oil
She recommended using "Hartshorn" which is a baker's ammonia; but my children didn't like the smell.
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