Springerle
Specially carved boards or rolling pins used for stamping the designs on these hard anise-flavored cookies were brought to our country by German families.
Ingredients
| 2 | eggs | |
| 2.25 cups | 540 ml | Gold Medal Flour |
| 1 cup | 240 ml | sugar |
| — | anise seed |
Instructions
Beat eggs and sugar together thoroughly. Measure flour by dipping method (p. 5) or by sifting. Stir in flour until dough is blended and very stiff. Refrigerate the dough for 3 to 4 hr. Roll out dough about ⅛" thick on lightly floured board. Press well-floured springerle board or rolling pin down firmly on dough to emboss the designs. Cut out the little squares; let dry on lightly floured board sprinkled with anise for at least 10 hr. at room temperature.
Heat oven to 325° (slow mod.). Transfer to lightly greased baking sheet. Bake 12 to 15 min. Makes 4 to 5 doz. cookies.
Note: Do not use Gold Medal Self Rising Flour in this recipe.