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Springerle Recipe

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This recipe for Springerle is from Grandma Mutti's Cookie Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
1 lb. powdered sugar
3 ¼ cup flour
¼ c. anise seed
½ tsp. salt
Grated rind one lemon
Springerle rolling pin or molds
Directions:
Directions:
Beat 4 eggs and ½ tsp. salt until light. Add 1 lb. powdered sugar, ¼ cup at a time while beating at medium speed. Continue beating on high speed (approximately 5-10 minutes) until mixture is thick and pale and forms ribbons when beaters are lifted. Fold in grated rind of one lemon (just the yellow part) and 3 ¼ cup flour, ½ cup at a time.

Grease 4 baking sheets. Sprinkle approximately ¼ c. anise seed on them.

Turn dough out onto a well-floured surface. Use the heel of your hand, not fingers, to knead dough 3 minutes. Dough should be soft, smooth and pliable. Divide dough in half. Roll each half into a rectangle ½ inch thick and slightly wider than your rolling pin or molds. Dust pin or molds with flour. Roll (or press) into dough firmly, but not hard. Dough should flatten to about 3/8 inch thick. Cut the cookies apart with a knife and place on prepared sheets, ½ inch apart (they do not spread). Repeat with dough scraps. Let stand at least 12 hours or overnight.

Bake 15-20 minutes at 300 degrees. Store in an airtight container. May be frozen.

 

 

 

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