Springerle

Name: Springerle
Ingredients: 4 eggs; 2 cups sugar; 1 tablespoon butter, softened; 2 tablespoons anise seeds, crushed; 3 3/4 cups all-purpose flour; 1/2 teaspoon baking powder

6 ingredients

5 steps

Ingredients

4 eggs
2 cups sugar
1 tablespoon butter, softened
2 tablespoons anise seeds, crushed
3 3/4 cups all-purpose flour
1/2 teaspoon baking powder

Directions

1

Beat eggs in a large mixing bowl until thick and lemon colored; gradually add sugar and butter; continue beating 10 minutes. Stir in anise.
2

Combine flour and baking powder in a medium mixing bowl; stir well. Add to egg mixture, stirring well.
3

Roll dough to 1/8-inch thickness on a lightly floured surface. Use a floured cookie mold or springerle rolling pin to imprint dough. Separate cookie squares using a knife. Place 2 inches apart on well-greased cookie sheets. Let stand, uncovered, in a cool, dry place 12 hours or overnight to set design.
4

Bake at 300° for 12 to 15 minutes. Remove from cookie sheets, and cool on wire racks.
5

The recipe yield will depend on the size and the shape of the springerle mold that you use and how much you re-roll the dough. We used a rectangular wooden mold that was about 5 inches x 3 inches and we got a yield of 10 cookies. If you use the smaller square or round molds, you'll get closer to 4 1/2 dozen.