**20 Scandinavian Cookies - Springerle
Springerle
(for use with springerle rolling pin or cookie stamps)

Ingredients
                                            
Beat well:
4 eggs

Add and beat until light:
1 pound sugar

Add:
1/3 teaspoon salt
4 cups flour
1/3 teaspoon ammonium
     carbonate* dissolved in water

Stir in:
1/2 teaspoon oil of anise

 

 

 

Method

If using a springerle rolling pin:
On floured surface, roll or pat out dough until 1/2-inch thick, slightly narrower than the rolling pin. Print dough with springerle rolling pin, rolling toward you and not pressing too hard. Cookies should be 3/8-inch thick. Cut designs apart along grooves left by rolling pin. Place on lightly-greased cookie sheet which has been sprinkled with anise seeds. Let stand overnight. Bake 15 to 20 minutes at 325° F.

If using cookie stamps, choose which method:
1)  On floured surface, roll or pat out dough until 1/2-inch thick. Print dough with cookie stamps* by pressing down firmly using a rocking motion. Cookies should be 3/8-inch thick. Use a knife or cookie cutter to cut out cookie stamp designs. Place on lightly-greased cookie sheet which has been sprinkled with anise seeds. Let stand overnight. Bake 15 to 20 minutes at 325° F.

2)  Shape dough into 1" balls and place on lightly-greased cookie sheet which has been sprinkled with anise seeds. Press down on each ball of dough with a cookie stamp using a gentle rocking motion. Cookies should be 3/8-inch thick. Can bake as is, or use a knife to cut around cookie stamp, or use a cookie cutter, to cut out the designs. Let stand overnight. Bake 15 to 20 minutes at 325° F.

*Note: A square cookie stamp will give a more traditional look to your springerle cookies.


Adapted from Twenty Scandinavian Cookies
by Robin Rycraft, Peggy Rycraft, Michael
McPherson and Mary Ann Fry.
© Rycraft, Inc. 1971. Reprinted 1976.