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Springerlie Cookies-(old german recipe)




Source of Recipe


Came with a large woooden stamp purchased in Longview WA.


Recipe Introduction


This is said to be an original old recipe passed down through generations. (who knows)
Makes 6-8 dozen
Preheat the oven to 275 degrees F.


List of Ingredients




anise seeds
1 tsp lemon rind, pressed into spoon
4 C flour
4 eggs, separated
2 cups sugar, sifted
1 cube Ammonium carbonate (or 1 teaspoon baking powder)
20 drops anise oil (or 1/2 tsp anise flavoring)
1/4 cup powdered sugar
1 T cornstarch





Recipe



Lightly grease cookie sheets. Sprinkle lightly with anise seed.
Preheat the oven to275 degrees F.
Sift the flour and measure. Grate the lemon rind.
Beat egg yolk until foamy and lemon colored. Beat in the sugar thoroughly.
Beat egg whites until stiff and fold into the yolks. Crush ammonium bicarbonate, (or use baking powder),and fold in with anise oil and lemon rind. Fold in the flour in four additions until just smooth after each addition, until a thick dough forms.
Cover dough and chill 2 hours.
Tie cornstarch in a loosely in a cheesecloth to dust the springerlie board.
Divide dough into 4 portions, using one portion at a time, roll out the dough onto a lightly floured pastry cloth or board to 1/4 inch thick. Lightly sift confectioners' sugar over the dough. With springerle board, stamp the rolled dough firmly until the mold's design imprints in the dough. Remove the mold. (or use the springerlie rolling pin). Use a small knife to cut around between cookie, and carefully place on prepared cookie sheets with a thin spatula. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton towel, and allow to dry overnight.
Preheat oven to 275 degrees F .
Bake cookies in preheated oven until pale straw colored and set, 40 minutes. Cool on pans 10 minutes then remove to racks. Store in an airtight box. Flavor improves with age.
There are also small ceramic stamps available in squares and rounds. To use these, make balls of dough and press down evenly and firmly to imprint each cookie, on the cookie sheet. Bake 25-30 minutes.