Springerle (German Anise Cookies)
Pennsylvania Dutch call them Schpringerkuche (springer cakes).
2 cups granulated sugar
4 cups flour
10 drops anise oil
2 tablespoons aniseed
Add sugar gradually to well beaten eggs and continue to beat for 15 minutes with electric mixer, or 30 minutes with rotary beater. Add anise oil and blend into mixture. Gradually add sifted flour and stir until a smooth, stiff dough is formed. Chill dough in refrigerator.
Roll out on lightly floured board to 1/4 inch thickness. Roll with a springerle roller or on a springerle board to make designs. Press firmly and cut on line of imprint. Place cookies 1 inch apart on ungreased baking sheet. Sprinkle with aniseed and let stand in a cool place overnight to dry.
Bake at 375 degrees F for 3 minutes, then reduce heat to 325 degrees F for about 12 minutes longer.
When baked, these cookies should be light in color and appear frosted. Keep cookies in a tightly covered can for 2 or 3 weeks before using. To soften, put an apple in container a day or so before they are served.
Makes about 4 dozen cookies.
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