Title: German Springerle Cookies
Categories: Cookies, German
Yield: 2 Servings
4 Eggs
1 lb Powdered sugar (4 c)
1/4 ts Anise oil (20 dr); scant
4 c Flour; sifted
1 ts Baking soda
Anise seeds; crushed
Preheat oven to 300°F. Beat eggs until very light. Gradually add
sugar and beat 15 minutes at high speed until mixture resembles a
soft meringue, this is very important; don't skimp on time. Add
anise oil and blend gently. Sift together flour and baking soda and
add to egg mixture at low speed. Cover bowl tightly for 15 minutes.
Divide dough into thirds and roll each piece into an 8" square a
little more than 1/4" thick. While working with one keep others
covered. Let stand 1 minute. Dust springerle mold with flour and
presss into dough. Cut cookies apart. Place on lightly floured
surface and let stand overnight.
Grease baking sheet and sprinkle with ansie seeds. Brush excess
flour from cookies, moisten lightly with water and place on
baking sheets. Bake about 20 minutes and store tightly covered.
