Home Cooking Recipes
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Springerle
Chef:  Iola Egle - Bella Vista, AR          Category:  Appetizers

Ingredients:
4 eggs
2 cups sugar
2 teaspoons aniseed, crushed
3 - 3-1/2 cups sifted all purpose flour
1/2 teaspoon baking powder
3 - 4 tablespoons whole aniseed














Directions: Beat eggs until very light. Gradually stir in sugar, beating well after each addition. Stir in crushed aniseed. Sift flour with baking powder, add 3 cups of flour to mixture to make a stiff dough. If dough is too soft, add more flour, a little at a time. Dough should be stiff enough to roll out to 1/3 inch thickness. Flour Springerle rolling pin or molds. Press hard upon dough to get a good picture. Cut cookies apart, these cookies are usually stamped with quaint wooden molds or rollers to make a picture. If you do not have a mold, cut the dough into 3/4 inch by 2-1/2 inch bars. Grease cookie sheets and sprinkle each sheet with 1 tablespoon whole aniseed. Place cookies, picture side up on cookie sheets. Let stand overnight in cool place to dry out. Bake at 300°F for about 15 minutes or until lower part of cookie is pale yellow. Makes about 5 dozen.

Notes: Anise oil is not an everyday used spice, you can purchase it at a pharmacy counter.

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All Aboard Harvest