Springerle VII

SUBMITTED 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."

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PREP TIME	15 Min
COOK TIME	10 Min
READY IN	14 Hrs 10 Min
Original recipe yield 6 dozen

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.
Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 8 to 10 minutes, or until the bottoms are lightly browned.

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REVIEWS

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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Nutritional Information

Springerle VII

Servings Per Recipe: 72

Amount Per Serving

Calories: 54