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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"

Rate/Review | Read Reviews (3)

What to Drink?
	Port
	Eggnog Russian
	Creamy Hot Cocoa

Servings (Help)

US Metric Calculate

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

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.
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.
Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 25 to 30 minutes.