SPRINGERLE ROLLING PIN CHRISTMAS RECIPES

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GERMAN ANISE CHRISTMAS COOKIES (SPRINGERLE) RECIPE ...



German Anise Christmas Cookies (Springerle) Recipe ... image

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

4 ½ cups all-purpose flour
1 teaspoon baking powder
4 eggs
1 pound confectioners' sugar
1 tablespoon lemon zest
1 tablespoon anise seed, ground
1 tablespoon anise seed, crushed

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

SPRINGERLE COOKIES RECIPE - FOOD.COM



Springerle Cookies Recipe - Food.com image

My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her!

Total Time 24 hours 30 minutes

Prep Time 24 hours

Cook Time 30 minutes

Yield 60 cookies

Number Of Ingredients 7

4 large eggs
3 cups flour
4 1/4 cups powdered sugar (1 pound)
1 tablespoon freshly grated lemon zest
1 teaspoon baking powder
1/2-1 teaspoon anise extract
anise seed

Steps:

  • In large mixer bowl, beat eggs at high speed until thick & lemon colored.
  • Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
  • On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
  • Cut cookies apart between patterns.
  • Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
  • When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
  • Remove to wire racks to cool.
  • Store cookies in a tightly covered container with some anise seeds.
  • Flavor develops fully after about 2 weeks.

Nutrition Facts : Calories 60.8, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 12.4, SodiumContent 11.1, CarbohydrateContent 13.3, FiberContent 0.2, SugarContent 8.3, ProteinContent 1.1

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