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Springerle VII

By: CADAMS  
"My great-grandmother Schneider always baked these German cookies for the Christmas holidays. These cookies have a distinctive flavor that comes from anise oil. A springerle rolling pin is best, but one can use cookie presses. They are best if made about two weeks in advance and then stored in an airtight container before eating."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 80 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
14 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 6 dozen
 

Ingredients

  • 4 eggs, separated
  • 1 pound confectioners' sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon anise oil
  • 4 cups all-purpose flour

Directions

  1. In a large bowl, whip egg whites until stiff. Beat in the yolks one at a time, beating well after each addition. Stir in the confectioners' sugar, baking powder and anise oil. Mix in the flour 1 cup at a time, mixing well after each, until dough is fairly stiff. On a lightly floured surface, roll out dough to 1/2 inch thickness. Flour a springerle rolling pin and carefully roll it over the dough, leaving the imprints. Cut cookies along the lines of the design and place them 1 inch apart on a lightly greased cookie sheet. Let cookies stand overnight in a cool place to dry.
  2. Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 8 to 10 minutes, or until the bottoms are lightly browned.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 54 | Total Fat: 0.4g | Cholesterol: 12mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2007 by Jennifer 
These were good, but a little sweet & I think I might add more anise oil next time. My... MORE

 
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