Springerle Cookies

1 tablespoons crushed anise seeds
3 cups all-purpose flour
1 teaspoon baking powder
2 cups sugar
4 eggs
teaspoon vanilla extract
cup confectioners' sugar

Cover cookie sheets with parchment paper and sprinkle with anise seeds setting aside until needed

Mix flour and baking powder together in a large bowl until well blended

Place sugar, eggs, and vanilla in a separate large bowl

Beat with an electric mixer until light and frothy, 5 to 8 minutes

Gradually stir flour mixture into egg mixture to form a thick dough

Working with handfuls of dough at a time, roll out onto a lightly floured surface until 1/4 inch thick

Lightly sift confectioners' sugar over dough

Place springerle molds onto dough; press down hard and evenly until the mold's design registers in dough

Remove the mold. Use a small knife to cut around each cookie

Place them 2 inches apart on the prepared cookie sheets

Repeat, until all dough has been used

Cover cookies with a lightweight cotton cloth, and allow to dry for 8 hours, or overnight

The designs will remain embossed in the cookies

When ready to bake, preheat the oven to 250 degrees F (120 degrees C)

Bake cookies in preheated oven until tops are pale brown and cookies are set, 25 to 30 minutes

Transfer to a wire rack to cool completely. Store in an airtight container.

coffee bean imageReturn to the Fullbean Recipes Main Page

Please send your comments regarding this site to ralph@rsutter.com