Springerle is a white anise-flavored German cookie with an embossed design made by pressing into a special mold onto rolled-out dough and allow the cookies to dry before baking. This is a hard cookie and stores well for weeks.
Ingredients:
4 eggs, beaten
2 cups sugar
2 tsp. anise extract or oil
4½ cups cake flour
3 Tbsp. anise seeds (optional)
Greased baking sheets
Method:
1) In a mixing bowl, beat eggs until fluffy and light. Add in sugar gradually and beat in to mix. Fold in the flour and extract. Mix until it forms into a dough.
2) Roll out dough onto a floured surface to about ½ inch thickness. Dust the Springerle rolling pin with some flour and press the design frimly onto the dough.
3) Cut cookies apart with a knife and place on greaced baking sheets. Sprinkle with anise seeds if using. Cover and leave out to sit in a cool place overnight to dry.
4) Preheat the oven to 375°F. Place cookies in oven and quickly reduce to 300°F. Bake until cookies turn from pale to light yellow. This takes about 8-15 minutes. Do not let it turn brown.
5) Remove and let cool on wire rack. Store in airtight containers.
