Springerle V

Springerle V

11

"This is the best tasting, easiest prepared springerle recipe I have baked over the past 35+ years. I use a springerle board for ease, vs. the rolling pin. My friends still love to receive these as gifts each Christmas."
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Ingredients

servings 67 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, beat eggs until light with an electric mixer on high speed. Reduce speed and add the anise extract and confectioners' sugar. Continue beating at medium speed until well combined. Sift together the flour and baking powder; stir into the egg mixture, dough will be quite stiff.
  2. Roll out dough to 3/8 inch thickness. Imprint with a springerle board and cut apart. Place cookies onto a cookie sheet and let rest uncovered overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 7 to 10 minutes.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

OK, let me start that these aren't quite like my Nana's or my German relatives that owned a bakery up until recently, but they are pretty darn close! I have tried several recipes and always end...

Most helpful critical review

I made 1/2 recipe to try this out. I had a barn animal mold that I bought at a flea market years ago. I knew it was a mold, but wasn't sure what for until I found this recipe on here. With 1/2 t...

OK, let me start that these aren't quite like my Nana's or my German relatives that owned a bakery up until recently, but they are pretty darn close! I have tried several recipes and always end...

Tastes very good but the dough is too crumbly to work with as written. I decreased the flour to 4 cups and it was still crumbly but more workable than with 4 1/4.

As an avid baker, I am blown away----- These cookies are beautiful and tasty.. I made the first batch as directed, and they are perfect..the second batch I added almond extrat and let cookies dr...

I remember my Grandmother making these cookies when I was young for my Dad. They were hard as rocks and he pretty much had them to himself. LOL. I wanted to surprise him by making some. I couldn...

These are great...I was looking for another recipe to try instead of my usual, and these are very close to my usual recipe for springerle. I crush anise seed, spread it on a cookie sheet, and l...

Yummy! And just like my husband's grandma used to make! I couldn't find Anise Oil (which is what her recipe called for) so I've been looking for a similar recipe one that uses Anise Flavor...

I followed this exactly and had no problem with the consistency. But I even put 3 teaspoons of anise extract - brand new bottle I got from health food store - and these had no anise flavor. I ...

I made 1/2 recipe to try this out. I had a barn animal mold that I bought at a flea market years ago. I knew it was a mold, but wasn't sure what for until I found this recipe on here. With 1/2 t...

My mom was looking for these cookies so I decided to try making them... She loved them and said the were just like the ones her grandmother made