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Make these cookies 2 weeks in advance. Springerle cookies are prepared then left to dry overnight before baking.


  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon anise extract
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon baking soda


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.

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