SPRINGLE RECIPES

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SPRINGERLE I RECIPE | ALLRECIPES



Springerle I Recipe | Allrecipes image

This is the old German recipe ... belonged to my mom-in-law at the time. I've been baking these for the past 30+ years! It remains a family favorite!! Look for a springerle rolling pin in antique stores.

Provided by Rosemarie Magee

Categories     World Cuisine    European    German

Yield 10 dozen

Number Of Ingredients 7

4 eggs
2 tablespoons butter
2 teaspoons baking powder
¼ teaspoon salt
2 cups white sugar
4 cups all-purpose flour
¼ cup anise seed

Steps:

  • Beat eggs in large mixing bowl until very light.
  • Add sugar and butter. Cream together until light and fluffy.
  • Sift flour, baking powder, and salt. Add dry ingredients and combine.
  • Knead dough until smooth ... add more flour to get a smooth dough if necessary.
  • Cover dough and allow to chill in refrigerator for at least 2 hours.
  • Roll onto slightly floured board to 1/2 inch thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place cookies on this. Allow to stand overnight (don't cover) to dry.
  • Bake 12 to 15 minutes at 325 degrees F (170 degrees C).
  • Cool completely. Store in tight tin container ... the longer they are stored, the more anise flavor they take up.

Nutrition Facts : Calories 65.9 calories, CarbohydrateContent 13.3 g, CholesterolContent 13.4 mg, FatContent 0.9 g, FiberContent 0.3 g, ProteinContent 1.4 g, SaturatedFatContent 0.4 g, SodiumContent 33.6 mg, SugarContent 6.7 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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