German Country Springerle Recipe

Traditional Springerle Cookies Pastries Like a Pro

WEBDec 11, 2023 · Step 12. Place the dough around the edges to make a rectangle. Press them together, place the waxed paper on top and roll to make a rectangle about ⅜" thick …

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Traditional Springerle Recipe

WEBNov 29, 2023 · Directions. Spray 4 cookie sheets with cooking spray; sprinkle with anise seeds and set aside until needed. Mix flour and …

1. Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
2. Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
3. Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
4. Preheat oven to 250 degrees F (120 degrees C).

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Old Country Springerle Recipe

WEBJun 18, 2020 · Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate …

1. Beat confectioners' sugar and eggs together in a large bowl until thick.
2. Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
3. Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
4. Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.

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