A traditional German cookie
with embossed designs made using a springerle rolling pin.
Springerle
(German Anise Cookies)
- 4 large eggs
4 cups powdered sugar
2 teaspoons lemon zest
4 1/2 cups cake flour
1 teaspoon baking powder
4 drops anise oil
- In a large bowl, beat
eggs and sugar until light and fluffy. Stir in anise oil and
lemon zest. Add flour and baking powder; mix until well blended.
Cover and chill dough for 3 to 4 hours.
- Roll out dough on floured
surface to 1/4-inch thickness. Use a springerle rolling pin to
make the designs. Cut into 1 1/2-inch rectangles, place on cookie
sheet and let sit overnight, uncovered, in a cool dry place.
- Preheat oven to 350°F
(175°C).
- Bake cookies for 15 to
20 minutes. Do not let cookies brown. Cool on wire racks.
Makes about 3 dozen cookies.
