German Springerle Cookies Recipe
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German Springerle Cookies
-Fred's Edna Data
4 Eggs
4 cup (1-lb) powdered sugar
20 Drops anise oil (scant
-1/4 teaspoon)
4 cup Sifted flour
1 tsp Baking soda
Crushed anise seeds
Preheat oven to 300 degrees. Beat eggs until very light. Gradually
add sugar and beat 15 minutes at high speed until mixture resembles a
soft meringue, this is very important; don't skimp on time. Add anise
oil and blend gently. SIft together flour and baking soda and add to
egg mixture at low speed. COver bowl tightly for 15 minutes. Divide
dough into thirds and roll each piece into an 8 inch square a little
more than 1/4 inch thick. WHile working with one keep others covered.
Let stand 1 minute. Dust springerle mold with flour and presss into
dough. Cut cookies apart. Place on lightly floured surface and let
stand overnight. Grease baking sheet and sprinkle with ansie seeds.
Brush excess flour from cookies, moisten lightly with water and place
on bakinh=g sheets. Bake about 20 minutes and store tightly covered.
Source: Fred's disks for Edna Cookbook
MM by Cathy Svitek
Serves: 2 |
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