Springerle #4
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 2 | cups | Granulated sugar |
| 3½ | cup | Sifted flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Melted butter |
| Anise seeds | ||
Directions
Beat the eggs in electric mixer until light and fluffy. Continue beating for about 10 minutes, adding gradually the sugar (20 min with a rotary beater). Sift flour, baking powder, and salt together and add alternately with butter to the eggs. Add a little more flour if necessary in order to make a dough that can be rolled without sticking. Roll out lightly ½ to ¼" thick and press out design using a well-floured springerle board or embossed rolling pin. Place cookies on a baking sheet sprinkled with anise seed and let them stand for 24 hours to set the design. Bake in a moderate oven (about 350) for 5 minutes. Lower the heat to about 325 and bake 10 min longer, but do not brown. Age the cookies at least 2 weeks in a dry cannister.
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LET DOUGH SIT 24 HOURS
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