Dust springerle mold with flour and press into dough. Cut cookies apart. Place on lightly floured surface and let stand overnight. Grease baking sheet and sprinkle with anise seeds. Preheat oven to 300 degrees. Brush excess flour from cookies, moisten lightly with water and place on baking sheets. Bake about 20 minutes and store tightly covered.
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?
Thanks to the 24 hour drying process, the bottom portion of the cookie rises or “springs” when they are baked, which creates the “little feet” that the cookies are known for. It seems that people either love Springerle cookies or not. Our house is divided. But mostly it’s because of the “licorice” or anise flavoring of the cookie.