Springerle VI
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Description
Soft at first, these cookies harden into 'dunkers' after about 3 weeks. (Yes, they keep a long time!) They need a mold for the traditional Pennsylvania Dutch cookie, but I bet that they can be made by simply cutting them out. You can substitute other flavorings for anise - lemon and almond are good.
Ingredients
- 4 eggs
- 2 cups white sugar
- 1 teaspoon anise extract
- 4 cups cake flour
- 1 tablespoon baking powder
Directions
- 1. In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise extract. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes.
- 2. Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Flour a springerle mold or rolling pin, and press the design into the dough. Cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. Cover with a towel and let stand overnight.
- 3. Preheat the oven to 300 degrees F (150 degrees C). Dust excess flour from cookies.
- 4. Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.
Nutrition Facts
serving: 4 dozen
calories: 79.8 kcal
carbohydrates: 17.3 g
protein: 1.5 g
saturated fat: 0.1 g
cholesterol: 15.5 mg
sodium: 27 mg
fiber: 0.2 g
sugar: 8.4 g
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