SPRINGERLE
Steps:
- Dissolve baking powder in milk in a small bowl. Put the eggs in the bowl of an electric mixer fitted with the whisk attachment. Beat eggs on high speed until very thick and lemon colored, about 10 minutes. Gradually beat in sugar until creamy and smooth.
- Add butter, 1 tablespoon at a time, beating on high speed, until creamy. Add baking powder and milk, salt, anise extract, and lemon zest; beat to combine.
- Add 6 cups flour, 1 cup at a time, mixing on medium-low speed after each addition. Remove from mixer and stir in 3 more cups of flour, 1 cup at a time, until dough is stiff and well combined.
- Transfer dough to a floured surface; knead by hand until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces; wrap well in plastic wrap.
- Dust a work surface with confectioners' sugar; roll out 1 piece of dough 3/8 inch thick. Using a pastry brush, coat a springerle mold with confectioners' sugar. Press mold into the dough; lift off. Using a pizza cutter or knife, cut out cookie and slide it onto parchment-lined baking sheets; repeat, arranging cookies by size, about 1 inch apart. Let stand uncovered for 24 hours.
- Preheat oven to 220°F. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. They will not take on any color. Transfer to wire racks to cool. Cookies can be stored in airtight containers at room temperature up to 3 weeks.
- HOW TO FORM SPRINGERLE
- To make springerle, dough is rolled out on a work surface dusted with confectioners' sugar, a mold is pressed into the dough, and the excess is trimmed away.
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[email protected]These cookies are a reminder of the importance of family and tradition.
Bukunmis Vlog
[email protected]These cookies are a great way to bring people together.
Omoduemuke Omoghene
[email protected]These cookies are a delicious and festive way to celebrate the holiday season.
Md Md Habib
[email protected]I can't wait to make these cookies again next year!
Rex Sagor
[email protected]These cookies are a great addition to any holiday cookie tray.
Andrea Payton
[email protected]I'm going to try making these cookies with different flavorings, like lemon or orange zest.
Sidney Fluellen
[email protected]These cookies are a great way to use up leftover egg whites.
lynda mumba
[email protected]I love giving these cookies as gifts. They are always a crowd-pleaser.
Joann Stevens
[email protected]These cookies are a great make-ahead holiday treat. They can be stored in an airtight container for up to two weeks.
Ghiorghi Stamatey7u
[email protected]My cookies didn't rise very much. I'm not sure what I did wrong.
Kawser Hamid
[email protected]I had trouble getting the dough to the right consistency. It was either too sticky or too dry.
Nasha Pride
[email protected]These cookies are a bit too sweet for my taste.
Sudip Panthi
[email protected]I'm not a huge fan of anise, but I still enjoyed these cookies. The flavor is subtle and not overpowering.
Ayomide Ayinde
[email protected]These cookies are a lot of work, but they are totally worth it. They are so delicious and impressive looking.
Zari Nanyonga
[email protected]My springerle cookies turned out beautifully! I used a rolling pin with a snowflake design, and the cookies came out with perfect impressions.
Terry Kincaid
[email protected]I love the anise flavor in these cookies. It's so unique and delicious.
Aliasghar Brohi
[email protected]I've been making springerle cookies for years, and this recipe is by far the best. The cookies are always perfect.
Jennie Kim
[email protected]These springerle cookies were a hit at my holiday party! They were so delicious and festive looking.