Springerle Recipe
Tickle your taste buds with this delicious springerle. This mesmerizing springerle is one of the best contribution from the german people to my kitchen. Springerle as a dessert never fails to impress. Do try out this springerle recipe. I am eager to know if you like it.
Ingredients
3 tablespoons anise seeds
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
Directions
1. Grease 2 large cookie sheets; sprinkle evenly with anise seeds; set aside
2. In small bowl, with mixer at high speed, beat sugar and eggs until very thick, about 5 minutes. Stir in flour, lemon peel, and vanilla. With floured hands, shape dough into a ball.
3. On well-floured surface with floured regular rolling pin, roll dough into rectangle 1/4 inch thick (width of rectangle should equal width of a springerle rolling pin). Lightly flour spring-erle rolling pin, tapping gently to remove any excess. Roll springerle rolling pin firmly across dough to imprint its patterns clearly and deeply into dough.
4. With sharp knife, cut cookies apart between patterns and place, 1/2 inch apart, on cookie sheets. Reroll trimmings to make more cookies. Let cookies dry at room temperature, uncovered, for at least 12 hours or overnight.
5. Preheat oven to 250°F. Bake cookies 25 to 30 minutes until firm but not browned. Remove cookies to wire racks to cool; reserve anise seeds remaining on cookie sheet.
6. When cookies are cold, store cookies, along with anise seeds from cookie sheet, in tightly covered container about 2 weeks to develop flavor. If cookies are very hard, place a piece of apple in container several days before serving to soften cookies; check daily to see that apple doesn't become moldy.
2. In small bowl, with mixer at high speed, beat sugar and eggs until very thick, about 5 minutes. Stir in flour, lemon peel, and vanilla. With floured hands, shape dough into a ball.
3. On well-floured surface with floured regular rolling pin, roll dough into rectangle 1/4 inch thick (width of rectangle should equal width of a springerle rolling pin). Lightly flour spring-erle rolling pin, tapping gently to remove any excess. Roll springerle rolling pin firmly across dough to imprint its patterns clearly and deeply into dough.
4. With sharp knife, cut cookies apart between patterns and place, 1/2 inch apart, on cookie sheets. Reroll trimmings to make more cookies. Let cookies dry at room temperature, uncovered, for at least 12 hours or overnight.
5. Preheat oven to 250°F. Bake cookies 25 to 30 minutes until firm but not browned. Remove cookies to wire racks to cool; reserve anise seeds remaining on cookie sheet.
6. When cookies are cold, store cookies, along with anise seeds from cookie sheet, in tightly covered container about 2 weeks to develop flavor. If cookies are very hard, place a piece of apple in container several days before serving to soften cookies; check daily to see that apple doesn't become moldy.
