Springerle (German Anise Cookies)
A traditional German cookie topped with embossed designs using a special kitchen tool called a springerle rolling pin or press.
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 3 dozen cookies.