Springerle VII recipe

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Ingredients

4 eggs, separated
1 pound confectioners' sugar
1 teaspoon baking powder
¼ teaspoon anise oil
4 cups all-purpose flour

Nutrition Info

53.9 calories
carbohydrate: 11.6 g
cholesterol: 10.3 mg
fat: 0.4 g
fiber: 0.2 g
protein: 1.1 g
saturatedFat: 0.1 g
servingSize: -
sodium: 9.1 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

Recipe Yield

6 dozen

Recipe Note

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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