TRADITIONAL SPRINGERLE
We have made these very traditional German cookies every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops.
Provided by PREGOCOOK
Categories World Cuisine Recipes European German
Time 8h35m
Yield 48
Number Of Ingredients 7
Steps:
- Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
- Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
- Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
- Preheat oven to 250 degrees F (120 degrees C).
- Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 16.1 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 9 g
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Farzana Aasif
[email protected]I've made these cookies several times and they always turn out great. I've even used different cookie cutters to make different shapes. They're always a hit with my family and friends.
Amex Tube
[email protected]These cookies are a bit delicate, so be careful when handling them. I found that they're best eaten fresh, but they can also be stored in an airtight container for a few days.
Toip MDtoip
[email protected]I love the anise flavor in these cookies. I've made them with both white and brown sugar, and I prefer the brown sugar version. It gives the cookies a richer flavor.
Kyara Mira
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. I've made them several times and they're always a hit with my family and friends.
Lisa Tenney
[email protected]I've tried making these cookies several times and they always turn out too dry. I'm not sure what I'm doing wrong.
DAVID DINH
[email protected]These cookies are a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.
Kabelo Raas
[email protected]I've made these cookies several times and they always turn out great. I've even used different cookie cutters to make different shapes. They're always a hit with my family and friends.
Rebecca McCoy
[email protected]These cookies are a bit delicate, so be careful when handling them. I found that they're best eaten fresh, but they can also be stored in an airtight container for a few days.
Salome Wanjiru
[email protected]I love the anise flavor in these cookies. I've made them with both white and brown sugar, and I prefer the brown sugar version. It gives the cookies a richer flavor.
Nicole Pollack
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. I've made them several times and they're always a hit with my family and friends.
Patricia Mobley
[email protected]I've tried making these cookies several times and they always turn out too dry. I'm not sure what I'm doing wrong.
Bella Awuor
[email protected]These cookies are a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.
Waseem Jam
[email protected]I've made these cookies several times and they always turn out great. I've even used different cookie cutters to make different shapes. They're always a hit with my family and friends.
belgazi soda
[email protected]These cookies are a bit delicate, so be careful when handling them. I found that they're best eaten fresh, but they can also be stored in an airtight container for a few days.
Umair Yousaf
[email protected]I love the anise flavor in these cookies. I've made them with both white and brown sugar, and I prefer the brown sugar version. It gives the cookies a richer flavor.
Official Diva
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. The dough is a bit sticky, so be sure to flour your hands well. I also found that it's helpful to chill the dough for at least 30 minutes before rolling it out.
Peggy Goldsmith
[email protected]I've been making these cookies for years and they're always a favorite. They're easy to make and the dough can be made ahead of time, which is a big plus. I usually double the recipe because they go so fast.
Melina Shrestha
[email protected]These cookies are delicious! I made them for a Christmas party and they were a huge hit. They're not too sweet, and the anise flavor is subtle but present. I'll definitely be making these again.