GERMAN ANISE CHRISTMAS COOKIES (SPRINGERLE) RECIPE ...
This are an old favorite made during holidays. They are very crisp, almost hard; good dunking cookies
Provided by MARBALET
Categories German Recipes
Yield 2 to 3 dozen
Number Of Ingredients 7
Steps:
- Sift together the flour and baking powder, set aside. In a large bowl, whip the eggs and sugar until thick and light. Stir in the lemon zest and ground anise. Add the flour mixture, mix well. Cover and chill dough for about an hour.
- On a lightly floured surface, roll the dough out to 1/2 inch thickness. Traditionally, you would roll over the dough with a springerle rolling pin, but the dough can be cut into small shapes of any kind. Place cookies 1/2 inch apart on baking sheets, sprinkle with anise seed and leave out uncovered, overnight.
- Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 25 to 30 minutes.
Nutrition Facts : Calories 115.3 calories, CarbohydrateContent 24.8 g, CholesterolContent 20.7 mg, FatContent 0.8 g, FiberContent 0.5 g, ProteinContent 2.4 g, SaturatedFatContent 0.2 g, SodiumContent 21.8 mg, SugarContent 12.4 g
AUNTIE’S ITALIAN ANISE COOKIES - GROW A GOOD LIFE
A bite of these Italian anise cookies will bring back any Italian-American’s memories of childhood Christmases with family. Even if you are not Italian, these cookies are a delicious addition to your holiday cookie tray.
Provided by Grow a Good Life
Categories Dessert
Total Time 22 minutes
Prep Time 15 minutes
Cook Time 7 minutes
Yield 32
Number Of Ingredients 11
Steps:
- Preheat oven to 400˚F. Line two cookie sheets with parchment paper.
- Add flour and baking powder to a medium mixing bowl and whisk to combine. Set aside.
- In a large bowl, beat butter and sugar with electric mixer on medium speed until fluffy, about 5 minutes.
- Beat in eggs one at a time, add anise extract, optional anise seeds, and mix until well blended.
- Add the flour mixture a little at a time, and mix until well blended. The dough will be soft and sticky.
- Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets.
- Bake 5 to 7 minutes until the bottoms are golden and the cookie springs back when pressed with your finger.
- Remove the cookies from the baking sheets to cooling racks to cool.
- To make the glaze, whisk together the powdered sugar, milk, and anise extract in a medium bowl until smooth.
- Place the cooling rack of cookies on the cookie sheet to catch the extra sprinkles.
- Dip the tops of cookies into the glaze, return to cooling rack, and sprinkle tops with candy sprinkles right away while the glaze is still wet. Let the cookies set until the glaze hardens.
- Store the cookies in an airtight container at room temperature for up to 2 weeks or freeze for up to a month (see note below). Yield: 32 cookies.
Nutrition Facts : Calories 70 kcal, ServingSize 1 serving
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