SPRINGERLE COOKIES Recipe
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Ingredients: |
Ingredients: 4 eggs
2 cups sugar
Traditional anise: use scant ½ tsp oil of anise, and grated rind of 1 large lemon
Zesty Lemon: grated rind of 1 large lemon and 2 tsp lemon extract (or ½ scant tsp
DoTerra lemon oil)
Almond: ¼ tsp almond extract
4 cups flour*
½ tsp salt
1 tsp baking powder
Powdered (confectioner's) sugar to dust dough and molds.
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Directions: |
Directions:Sift flour, baking powder, and salt together well. Beat eggs until frothy, then gradually add sugar and favoring and beat at least 10 full minutes with a large mixer or longer with a hand-held mixer.
Mix in sifted dry ingredients. Cover tightly with plastic and let rest, if you like. (The recipe says to chill the dough at this point, but I have done best missing that step.)
Roll dough about ½" thick on a surface well-dusted with powdered sugar. Dust the rolled-out dough well, too, then dust mold and print by pressing the mold hard into the dough. Cut cookies apart with a sharp knife, and place on a cloth to dry uncovered overnight. (Drying preserves the picture during baking.) Next day, place cookies on a lightly oiled baking sheet and bake at 275º for about 12 minutes. Cookies should not brown, but remain a creamy white when baked.
[* The most critical factor for good prints is just the right amount of flour. That means relying on your judgment rather than the recipe alone to decide if the dough is stiff enough to print well. As farm women, you've seen how soil and weather affect the flavor and quality of the crops, so it's no surprise that the same brand of flour can vary, depending on growing conditions of the wheat. Thus, you may find you must add as much as ½ cup or more flour to the recipe, but do it cautiously...] |
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Preparation
Time:Requires overnight drying.. |
Personal
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Personal
Notes: Grandma made these when I was young, and her mother before her. Many immigrants from Germany had the carved molds nestled in their trunks as they crossed the Atlantic.
When we were in HVS, I was asked to help with the fair, and decided to make 100 of these for ornaments. I borrowed some molds from a neighbor. Then G'ma gave us some molds, and a family tradition was born. I made 40 to 50 big St. George and the Dragon cookies for all the faculty each year at Michaelmas, and ornaments for trees, and then beeswax ornaments to sell... And, we always had some to make our Christmas cookie plates extra special.
The House-on-the-Hill sells the molds, and reprinted this recipe from the Wallaces Farmer periodical from October 22, 1983 issue.
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