Springerle

Springerle take at least 2 days to make. The dough must be made in advance, then allowed to dry for at least 24 hours. Also, choose a dry day to make Springerle. High humidity prevents the cookies from drying properly, causing the designs to "melt" when baked.

A Springerle mold or rolling-pin mold is usually used. If you cannot find a springerle mold, you can cut the cookies into squares, cut them with cookie cutters, or use other cookie stamps that are available here in the US.

4 large Eggs (at room temperature)
1/2 tsp Anise Extract
4 1/3 cups (1 lb) Powdered Sugar
1 tablespoon Lemon Zest
3 cups All Purpose Flour
1 teaspoon Baking Powder

Sift flour and baking powder together. Set aside.

Sift powdered sugar. Set aside.

Add eggs to a large mixing bowl. Beat eggs at high speed until they are thick and have become light in color (lemon colored). As this point, while continuing beating, gradually add the sifted sugar, lemon zest, and anise extract.

Fold in the flour and baking powder.

On a well-floured surface, roll out the dough to about 1/2 inch thickness. Lightly flour the Springerle mold or rolling pin and firmly press it into the dough to imprint the dough with the pattern. Cut cookies apart between patterns.

Place the cookies on a cookie sheet lined with parchment paper. Allow cookies to dry uncovered at least 24 hours.

Preheat oven to 300°F.

Place cookies 1/2 inch apart on cookie sheets lined with parchment paper. Bake 25-30 minutes until firm but still white. Remove to wire racks to cool. Store cookies in a tightly covered container.

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