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Springerle - German Christmas Cookies




Source of Recipe


Internet


List of Ingredients




#1 Springles
4 eggs
1 lb. flour
1 lb. sugar
(no instructions)

#2 Springerle
4 eggs
2 cups sugar
3 cups flour
2 tsp baking powder
1 good Tbsp butter

Beat eggs _good_ then add sugar and mix to lemon color. Then add butter (blank blank) good and stiff.

#3 Springerle
4 cups sifted flour
1 tsp baking powder
1/2 tsp salt
2 cups granulated sugar
anise seed
4 eggs


Recipe



In large bowl, beat eggs at high speed for 10-15 minutes until lemon colored and thick. At medium speed gradually add sugar (tablespoon at a time) and continue to beat 10-20 min. Add flour mixture (NB. I assume she means the rest of the dry ingredients except anise seed) and mix with wooden spoon until smooth.

Cover dough and refrigerate overnight along with [Springerle] rolling pin.

Next day lightly grease 2 large cookie sheets. Divide Refrigerated dough into 3 or 4 parts. Cover board with confectioner's sugar and roll out cookie dough about 1/2 - 3/4 inch thick. Roll with [Springerle] rolling pin.

Cut individual cookies with sharp knife and place on cookie sheet after first placing anise seeds on sheet. When sheet is full place uncovered in cool room overnight.

3rd day.

Preheat oven to 325 degrees. Bake cookies for 12-15 minutes until light golden brown. Remove from sheet and put on wire rack until thoroughly cooled.

Store in tightly covered container in cool dry place. They are supposed to soften after this amount of time but a lot depends on how long you bake them, how thick you roll them, etc. They are a very finicky cookie in my experience. I think the trick is in the original dough. It should be as moist as possible, but not stick to the rolling pin. Keep it all as cold as possible when working with it and use powdered sugar to coat the rolling pin and the dough.

#4 Springerle
4 eggs
2 cups granulated sugar
3-1/2 cups sifted flour
1 tsp baking powder
1/4 tsp salt
2 tbsp melted butter

Beat the eggs in electric mixer until light and fluffy. Continue beating for about 10 minutes, adding gradually the sugar (20 min with a rotary beater). Sift flour, baking powder, and salt together and add alternately with butter to the eggs. Add a little more flour if necessary in order to make a dough that can be rolled without sticking. Roll out lightly 1/2 to 1/4" thick and press out design using a well-floured springerle board or embossed rolling pin. Place cookies on a baking sheet sprinkled with anise seed and let them stand for 24 hours to set the design. Bake in a moderate oven (about 350) for 5 minutes. Lower the heat to about 325 and bake 10 min longer, but do not brown. Age the cookies at least 2 weeks in a dry canister.