Thursday, December 20, 2007

Springerle Cookies

Springerle is my favorite of all the Christmas cookie I make. Springerle is a German anise flavored cookie. They should be chewy on the inside. With age they do get hard, but I still love them with a cup of tea. I don't do them the traditional way of rolling them out and using the special carved rolling pin. I know it's a poor excuse that I'm so lazy. I do have the special rolling pin that belonged to my great-grandmother. She immigrated here from Germany.
This is what the cookie should look like:
I use a cookie press with a duck impression on it instead of rolling out the dough. I portion the dough into 1 " balls and then use the cookie press to flatten them out.

Here's my recipe:
4 large eggs
1 lb. powdered sugar (confectioner's)
1 1/2 tbsp. milk
2 tbsp. butter softened
1 1/2 tbsp. anise extract
pinch salt
1 tsp. baking powder
flour to make a stiff dough, about 4- 4 1/2 cups

Mix all ingredients together. Roll out on a floured surface. Use an equal amount of flour and confectioner's sugar to keep the dough from sticking. Use molded rolling pin and cut into squares or roll into balls and flatten with a cup or cookie press dipped into the flour/confectioner's sugar mixture. Place on a greased cookie sheet. Allow to dry overnight covered with towel. Bake next day in a 350 degree oven for 8 minutes.


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