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
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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.
