Tuesday, December 14, 2010

Christmas Treats Day 14: German Springerle Cookies

I have to start this post with a major confession.  I do not like these cookies at all.  You may be wondering I would possibly post a recipe I don't like.  The truth is, I just don't like anise (black licorice) flavored things.  My mom and brother love the taste and these cookies, so I've decided to share it.

4 large eggs
2 cups sugar
1 1/2 tablespoons butter, room temperature
1 teaspoons baking powder
1/2 teaspoon anise oil or 1 teaspoon anise extract
4 cups flour

Prepare baking sheets with greased parchment paper or silicone baking sheets. Avoid insulated sheets as they will cause the cookies to brown during baking.

In a large mixing bowl, beat eggs on high speed of your electric mixer until light and fluffy. Add sugar, butter, and baking powder; beat at high speed for 15 minutes, scraping sides of bowl occasionally. Beat in anise oil or extract. Gradually beat in flour until well mixed.

On a lightly floured board, knead the dough a few time (the dough will be sticky at first, so knead in just enough flour to make it manageable. Lightly flour your springerle rolling pin (like the one pictures below). 

 On a lightly-floured board, roll out dough, using a standard rolling pin, into a rectangle about 1/2 - inch thick. 

Using your springerle rolling pin, roll slowly and firmly over the dough to make a clear design. Using a sharp knife, cut cookies apart and trim off outside edges. Roll out scraps of dough and repeat. 

NOTE: Be sure to flour the rolling pin and board before each pressing. This will insure the dough will not stick. Place cookies on your prepared cookie sheets. Let cookies stand, uncovered, overnight to dry. Drying preserves the image during baking.

Preheat oven to 350. Bake about 10 minutes until slightly golden on bottoms, but white on top. Remove from oven and transfer cookies to wire racks to cool (let cookies stand overnight to completely dry before storing). 

Storage: Keep cookies in a tight container for 2 or 3 weeks before using to achieve the best flavor. 

The number of cookies this recipe yields depends on the size and thickness of the springerle cookies.

1 comment:

  1. Don't like the flavor? (Neither do I.) But that's no problem - just replace the anise oil with lemon oil, orange oil, or some other flavoring!