Anise Cookies (Springerle)

Anise Cookies (Springerle)

8

"This is a 100 year old recipe from Germany. I use it every Christmas. Its traditionally served with black coffee to dunk the cookie in. I prefer to eat them when they are still warm as the lemon flavor and the anise is a wonderful combination and the lemon is stronger at that time."
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Ingredients

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Original recipe yields 25 servings

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Directions

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  1. In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
  2. On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
  3. The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

Reviews

8
  1. 13 Ratings

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Most helpful positive review

Thank you Judy! This cookie is a Christmas tradition in our family. I love this recipe it's so easy and the cookies are yummy. Though I wasn't sure about letting the cookies sit in a tin f...

Most helpful critical review

The recipe is good; in Italy we also have aniseed cookies, but they are ring-shaped (they seem small donuts), and are made with the seeds (not whit the anise oil). The italian recipe have only ...

Thank you Judy! This cookie is a Christmas tradition in our family. I love this recipe it's so easy and the cookies are yummy. Though I wasn't sure about letting the cookies sit in a tin f...

I have been looking to find this recipe for years. My mom used this for sending to relatives during World War II and the korean war. The only difference is she used anise seeds with it all.

I truly loved this cookie. It was an easy and convenient recipe. I thought I would make the dough and let it sit in fridge overnight. Unfortunately, I came down with a bad cold and dough had t...

These truly improve over time. They had a very unique texture that I found surprisingly addictive. I am not normally a fan of anise, but these cookies were really good. I don't have a springerl...

These keep for a long time. When i was a child my mom would pack up a large coffee tin and ship it to my brother in Vietnam. I was the only cookie that would keep for such a long time. My Ger...

The recipe is good; in Italy we also have aniseed cookies, but they are ring-shaped (they seem small donuts), and are made with the seeds (not whit the anise oil). The italian recipe have only ...

i love theses cookies, my aunt makes them every year she makes them with real anise seeds instead and they are 10x better than useing the oil but this recipe is still pretty good!!!!

My nana used to make these... Love them!! seems like the longer they sit the better they are...