“My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her!”
READY IN:
24hrs 30mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In large mixer bowl, beat eggs at high speed until thick & lemon colored.
  2. Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
  3. On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
  4. Cut cookies apart between patterns.
  5. Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
  6. When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
  7. Remove to wire racks to cool.
  8. Store cookies in a tightly covered container with some anise seeds.
  9. Flavor develops fully after about 2 weeks.

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