Title: Springerle Cookies
Categories: Cookie
Yield: 1 Servings
| 3 | | Eggs |
| 1 1/3 | c | Sugar |
| 1 1/4 | ts | Grated lemon rind |
| 1/8 | ts | Baking powder |
| 2 1/4 | | To |
| 2 1/2 | c | All-purpose flour, divided |
| 1 1/4 | ts | Anise seeds, crushed |
Beat eggs at medium speed of an electric mixer until thick and lemon
colored; gradually add sugar, and continue beating 5 minutes. Add lemon
rind, baking powder, and enough flour to make a soft dough, beating well.
Chill dough at least 3 hours.Let dough stand at room temperature 15
minutes. Turn dough out onto a floured surface; roll dough to 1/4-inch
thickness using a regular rolling pin. Roll with a floured springerle
rolling pin, pressing firmly to imprint dough. Cut cookie squares apart.
Place cookies on a wire rack; cover with a paper towel, and let stand in a
cool, dry place about 12 hours to set the design.Sprinkle anise seeds onto
well-greased cookie sheets. Top with cookies, design side up. Bake at 300
degrees for 15 minutes or until light yellow, but not golden. Cool on wire
racks. Yield: 4 dozen.NOTE: Springerle is a particular kind of cookie
that originated in Europe and is made with a special rolling pin having a
carved design embedded in the surface. By rolling over the dough with this
special pin, the design motif becomes imprinted on the dough.In addition to
its distinctive design, the Springerle has a firm texture and a strong
anise flavor that distinguis it from other cookies. It is traditionally
served at holidays and other special occasions.When shaping Springerles,
first roll the dough with a regular rolling pin, then with the carved pin,
pressing firmly to imprint the design. Cut the cookies into squares
following the imprinted lines.Use this recipe to make Springerle Cookies.
It contains very little leavening, so the cookies won't rise too much and
will keep their design during baking.