Cookies & IceCream

REVIEWS 2 Review(s)

Springerle (German Anise Cookies)

Difficulty:Easy

Ingredients

  • ■   2 oz Pure Anise Oil

Description

4 eggs 4 cups Caster Superfine Sugar 2 teaspoons lemon zest 4 1/2 cups cake flour 1 teaspoon baking powder 4 drops Pure Anise Oil In a large bowl, beat the eggs and Caster Superfine Sugar until very light and fluffy. Stir in the Pure Anise Oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours. On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place. The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors. Recipe adapted from www.allrecipes.com Photo courtesy of www.springerlecookies.com

  • 1. In a large bowl, beat the eggs and Caster Superfine Sugar until very light and fluffy.
  • 2. Stir in the Pure Anise Oil and lemon zest.
  • 3. Add the flour and baking powder; mix until well blended.
  • 4. Cover and chill dough for 3 to 4 hours.
  • 5. On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness.
  • 6. Use a springerle rolling pin or board to make the designs.
  • 7. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
  • 8. The next morning, preheat the oven to 350 degrees F (175 degrees C).
  • 9. Bake the cookies for 15 to 20 minutes.
  • 10. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.
  • 11. Recipe adapted from www.allrecipes.com
  • 12. Photo courtesy of www.springerlecookies.com

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