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Springerle from Germany
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
Beat eggs, cream of tartar, and salt with an electric mixer on high speed until frothy. Very slowly add the sugar, little at a time, until all has been incorporated and mixture is thick and light colored. Add lemon zest and anise oil or extract. Combine flour and baking powder, and add to dough. Beat on low speed until dough is smooth and stiff, scraping down side of bowl frequently with a rubber spatula. Wrap and refrigerate dough 3 hours, until very firm. Then on a lightly floured surface with a floured rolling pin, roll out dough 1/4 inch thick. Press designs on dough with a well-floured springerle pin or presses. Cut cookies apart. Butter 2 cookie sheets and sprinkle anise seed evenly over the sheets. Place cookies 1 inch apart. With a pastry brush, brush up extra seeds onto sides of cookies. Cover lightly with a kitchen towel and refrigerate 12 hours. Preheat oven to 375 degrees. Reduce to 325 and put in the cookies. Bake 15-18 minutes, or until edges just start to color. Cool 2 min. on sheets, and then remove to racks and cool completely. Store in tightly covered container 2- 3 weeks before serving.
Recipe created 1994-12-01.