Springerle Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time30 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Ingredients
| Anise seeds | ||
| Cake flour | 4 1/2 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Eggs | 4 standard | |
| Confectioner’s sugar | 3 1/2 Cup (16 tbs), sifted | |
| Lemon peel | 4 Teaspoon, grated | |
Directions
1. Lightly grease cookie sheets and spinkle with anise seeds.
2. Sift flour and baking powder together and set aside.
3. Beat eggs until thick and piled softly.
4. Add confectioners' sugar and lemon peel gradually, beating until thoroughly combined.
5. Beat in dry ingredients and mix thoroughly. Chill dough in refrigerator until firm enough to handle easily (about 1 hr.).
6. Roll dough 1/2 in. thick on lightly floured surface. Press floured springerle rolling pin or mold firmly into dough to make designs and roll carefully. Cut cookies apart. With a spatula, lift cookies gently onto greased cookie sheets. Cover cookies with waxed paper and let stand overnight.
7. Bake at 350°F 30 min., or until just lightly browned.
8. Remove to cooling racks at once. When cool, store in tightly covered jar 1 or 2 weeks.
2. Sift flour and baking powder together and set aside.
3. Beat eggs until thick and piled softly.
4. Add confectioners' sugar and lemon peel gradually, beating until thoroughly combined.
5. Beat in dry ingredients and mix thoroughly. Chill dough in refrigerator until firm enough to handle easily (about 1 hr.).
6. Roll dough 1/2 in. thick on lightly floured surface. Press floured springerle rolling pin or mold firmly into dough to make designs and roll carefully. Cut cookies apart. With a spatula, lift cookies gently onto greased cookie sheets. Cover cookies with waxed paper and let stand overnight.
7. Bake at 350°F 30 min., or until just lightly browned.
8. Remove to cooling racks at once. When cool, store in tightly covered jar 1 or 2 weeks.
Chef
