Recipe: Springerle German Cookies
| 4 eggs 2 cups sugar 3 ½ cups cake flour, or more if needed 1 teaspoon baking powder ¼ teaspoon salt 2 tablespoons melted butter Aniseed Beat eggs in electric mixer, add sugar gradually and continue beating about 10 minutes. Blend in sifted flour, salt and baking powder with the melted butter. Roll out lightly and press out design from a Springerle board; then place on buttered sheet that has been sprinkled with aniseed. Allow to stand 12 to 24 hours to set the design. Then start to bake in a 350 oven. These cookies must be watched carefully so that they do not darken. Just a hint of yellow is all the browning that should be allowed and the oven temperature should be lowered to 300 after the first 5 minutes of baking. Baking time is about 15 minutes. Notes: The less flour you can get by with the better- 3½ to 4 cups of pastry flour. If bread flour is used, cut the amount down. Plain sugar can be used but, powdered sugar is better. Confectioners’ sugar can be used also but in that case 2½ cups will be needed and the flour should be cut down slightly. Do not roll too thin one third of an inch is about right, but a half inch may prove not to be too thick if the board can be pressed down hard. If the dough is difficult to handle and the Springerle board sticks in spite of having been well floured, sift extra flour over the top of the dough before pressing. You will then have to blow the extra flour off after removing the Springerle board. But your second rolling of cookies will not be tough and all your cookies will stay softer inside. Springerle boards may be obtained at most big department stores either in squares or oblongs with from four to twelve designs on each board. Or you may be able to get a Springerle embossed rolling pin. My sister Mabel liked to use one of these but the rest of us found that they often slipped and we prefer the flat boards which used to be imported from Germany and Switzerland but are now made here. Traditionalists say that Springerle should never be soft inside since they were meant to be dunked. If you feel that way, you will have an easier time rolling them out but we like them soft and Mother liked them best freshly baked as well, so she always baked another batch right before Christmas. About the Author – unknown Source: out of a book printed in 1949 |
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