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German Anise Christmas Cookies (Springerle)

By: MARBALET  
"This are an old favorite made during holidays. They are very crisp, almost hard; good dunking cookies"

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (1)

Rate/Review | 221 people have saved this

 

Servings  (Help)

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Original Recipe Yield 2 to 3 dozen
 

Ingredients

  • 4 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 eggs
  • 1 pound confectioners' sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon anise seed, ground
  • 1 tablespoon anise seed, crushed

Directions

  1. Sift together the flour and baking powder, set aside. In a large bowl, whip the eggs and sugar until thick and light. Stir in the lemon zest and ground anise. Add the flour mixture, mix well. Cover and chill dough for about an hour.
  2. On a lightly floured surface, roll the dough out to 1/2 inch thickness. Traditionally, you would roll over the dough with a springerle rolling pin, but the dough can be cut into small shapes of any kind. Place cookies 1/2 inch apart on baking sheets, sprinkle with anise seed and leave out uncovered, overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 25 to 30 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 116 | Total Fat: 0.8g | Cholesterol: 24mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2003 by DR. ELISABETH SEITZ 
Being German, and living in Swabia, where the Springerle have originated from, I am very happy... MORE

 
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