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---------- Recipe via Meal-Master (tm) v8.05
Title: Springerle Cookies
Categories: Cookies
Yield: 24 servings
3 Eggs
1 1/3 c Sugar
1 1/4 ts Grated lemon rind
1/8 ts Baking powder
2 1/4 c All-purpose flour; to 2
-1/2,divide
1 1/4 ts Anise seeds; crushed
Recipe by: Southern Living
Preparation Time: 0:30
Beat eggs at medium speed of an electric mixer until thick
and lemon colored; gradually add sugar, and continue
beating 5 minutes. Add lemon rind, baking powder, and
enough flour to make a soft dough, beating well. Chill
dough at least 3 hours. Let dough stand at room temperature
15 minutes. Turn dough out onto a floured surface; roll
dough to 1/4-inch thickness using a regular rolling pin.
Roll with a floured springerle rolling pin, pressing firmly
to imprint dough. Cut cookie squares apart. Place cookies
on a wire rack; cover with a paper towel, and let stand in
a cool, dry place about 12 hours to set the design.
Sprinkle anise seeds onto well-greased cookie sheets. Top
with cookies, design side up. Bake at 300 degrees for 15
minutes or until light yellow, but not golden. Cool on
wire racks. Yield: 4 dozen.
NOTE: Springerle is a particular kind of cookie that
originated in Europe and is made with a special rolling pin
having a carved design embedded in the surface. By rolling
over the dough with this special pin, the design motif
becomes imprinted on the dough. In addition to its
distinctive design, the Springerle has a firm texture and a
strong anise flavor that distinguishes it from other
cookies. It is traditionally served at holidays and other
special occasions. When shaping Springerles, first roll the
dough with a regular rolling pin, then with the carved pin,
pressing firmly to imprint the design. Cut the cookies
into squares following the imprinted lines. Use this recipe
to make Springerle Cookies. It contains very little
leavening, so the cookies won't rise too much and will keep
their design during baking.
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