| You are here: | About>Food & Drink>Southern Food> Cookies and Candy Recipes> Cookie Recipes> Christmas Cookies> Springerle - Springerle Cookies With Anise |
 | Southern Food |
Topics
Appetizers and SnacksBeef and Lamb RecipesChicken & Turkey RecipesCrockpot RecipesCasserole RecipesPork and Ham RecipesFish and Seafood RecipesCookies and Candy RecipesDessert and Cake RecipesFruit and Vegetable RecipesRice, Pasta, EggsBread RecipesRecipes by TypeCooking BasicsSouthern Regional Food | At a Glance Course : Cookies and Candy Type of Prep : Bake Cuisine : German SpringerleMake these cookies 2 weeks in advance. Springerle cookies are prepared then left to dry overnight before baking. INGREDIENTS:
PREPARATION:In a large mixing bowl, beat eggs on high speed of electric hand-held mixer until light and fluffy. Add sugar; beat at high speed for 15 minutes, scraping bowl occasionally. Beat in anise extract. Gradually beat in flour and baking soda, beating until well mixed. Chill dough for 1 to 2 hours. On a well-floured surface, roll out dough into a rectangle about 1/2 inch thick. Roll springerle rolling pin over dough or press with springerle mold. Cut dough around the pattern with a sharp knife. Place on greased cookie sheets. Roll out scraps and repeat. Let cookies stand overnight to dry.
Preheat oven to 375°. Place cookie sheets in the preheated oven; reduce heat to 300°. Bake springerle for 25 to 30 minutes, until slightly golden on bottoms, but white on top. Let cookies cool on wire racks. Store in a tightly covered container for 2 to 3 weeks. Do not freeze. Makes about 3 dozen springerle cookies.
More Cookies
Slow Cooker Recipes | Casseroles | Main Recipe Index User Reviews
 |
|
All Topics | Email Article | |  |  |
| Advertising Info | News & Events | Work at About | SiteMap | Reprints | Help | Our Story | Be a Guide |
| User Agreement | Ethics Policy | Patent Info. | Privacy Policy | ©2008 About, Inc., A part of The New York Times Company. All rights reserved. |