OLD COUNTRY SPRINGERLE
Springerle recipe from Germany. The best! This recipe has been used in my family for at least 6 generations. The results more than make up for the long, labor-intensive prep and proofing process. There are hundreds of these in our kitchens and dining rooms around the holidays! The anise gives a very distinctive licorice-like flavor. If someone tastes one for the first time and doesn't like it, I take the rest of the cookie and eat it so it doesn't go to waste. I actually don't bake long enough for the cookies to turn brown.
Provided by Mark McLane
Categories World Cuisine Recipes European German
Time 8h
Yield 48
Number Of Ingredients 7
Steps:
- Beat confectioners' sugar and eggs together in a large bowl until thick.
- Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
- Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
- Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 17.6 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 26.5 mg, Sugar 9.3 g
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Mohamed Rabia
[email protected]These cookies are a waste of time and ingredients.
FREE FIRE FREE FIRE
[email protected]I don't like the anise flavor in these cookies.
Muhammad Faizan Shazad
[email protected]These cookies are too sweet for my taste.
Miso Pakati
[email protected]I've tried this recipe several times and I can never get the designs to come out clearly. I'm not sure what I'm doing wrong.
Patrick Kibwota
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and dense. They still tasted good, but they didn't look very pretty.
FF punk ᗩנ
[email protected]These cookies are a bit fragile, so be careful when handling them. They are also best eaten fresh.
Jesus Reality TV
[email protected]I love the delicate flavor of these cookies. They are perfect for a light and refreshing treat.
Justina Mwanga
[email protected]These cookies are a great way to use up leftover egg whites. They are also a nice change from the usual holiday cookies.
Petez_El_Aventurero
[email protected]I've never made springerle cookies before, but this recipe was easy to follow. The cookies turned out great!
Ayesha Majeed
[email protected]These cookies are a bit time-consuming to make, but they are definitely worth the effort. They are so beautiful and delicious!
R Schultz
[email protected]I'm not a huge fan of anise, but I still enjoyed these cookies. They are very light and airy, and the anise flavor is not overpowering.
Aftab Jari
[email protected]These cookies were a big hit at my holiday party. Everyone loved the delicate anise flavor and the beautiful designs.
Md biplob Gazi
[email protected]I love the anise flavor in these cookies. They are also very pretty, with their intricate designs.
Jehad Khan
[email protected]These cookies are a bit tricky to make, but they are so worth it! The anise flavor is subtle and the cookies are nice and crisp.
Allan Ambwere
[email protected]I've been making springerle cookies for years and this is the best recipe I've ever used. The cookies are light and airy, with a delicate anise flavor. They are also very pretty, with their intricate designs.
Noor Boobon
[email protected]These cookies are absolutely delicious! I used my grandmother's springerle mold and the cookies turned out beautifully. They are a bit time-consuming to make, but they are definitely worth the effort.