Springerle #4

Yield: 48 Servings

Measure Ingredient
4 \N Eggs
2 cups Granulated sugar
3½ cup Sifted flour
1 teaspoon Baking powder
¼ teaspoon Salt
2 tablespoons Melted butter
\N \N Anise seeds

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.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

LET DOUGH SIT 24 HOURS

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