Springerle Cookies originate from Germany and it is said that home bakers would make these cookies at Thanksgiving to give them plenty of time to "harden and season" before Christmas gift-giving. Gather all your ingredients so that you have everything close at hand. In a large mixing bowl, beat eggs until thick and lemon-colored, about 15 minutes.
For my German Springerle recipe, you will also need a baking tray, butter or margarine and flour for dusting. First grease one or two baking trays and dust lightly with flour. Cream the icing sugar, beaten eggs and flour together until soft and light. Use a hand mixer if possible for best results.
Bake the springerle cookies: Bake the cookies in the preheated oven until they are golden brown. Springerle cookies are great because they last and last. In fact, the anise flavor develops over time — so it's best to make them in advance! They'll keep for about two months in an airtight container. Can You Freeze Springerle?
Slowly beat in powdered sugar, then the softened butter. In a small bowl, whisk together baking powder and water. Add to butter mixture along with anise oil and orange rind. Gradually beat in enough flour to make a stiff dough. (May reserve 1/2 cup of flour to use while kneading.)