Springerle Cookies
"I grew up with my grandma and mom making these cookies at Christmas. Now the family springerle rolling pin has been passed to me, like a family torch. I cherish the memories these cookies bring back. They are great dunked in milk or coffee."
- Ready In:
- 24hrs 15mins
- Ingredients:
- 6
- Yields:
-
36 cookies
ingredients
- 2 eggs
- 1 cup sugar
- 1 teaspoon hartshorn or 1 teaspoon baking powder
- 2 cups sifted all-purpose flour
- 1⁄4 teaspoon salt
- 1 teaspoon anise flavoring or 1 teaspoon anise seed
directions
- Beat eggs until very fluffy.
- Add sugar and beat well again.
- Add hartshorn and stir until dissolved.
- Fold in flour, salt and flavoring.
- If dough is very sticky, add about 1/4 cup more flour.
- Roll out 1/8" thick.
- Press with floured springerle board or rolling pin to print design.
- Cut in squares and place on greased cookie sheets.
- Cover with a towel and let stand to dry for 10 hours.
- Bake for 10-20 minutes at 325 degrees F, but do not let the cookies get brown.
- Optional: To decorate the cookies quickly, brush with light corn syrup and sprinkle with colored sugar.
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RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
