International Recipes - Elizabeth’s Springerle Cookies
Elizabeth’s Springerle Cookies

4 eggs
1 pound sifted confectioners sugar (about 4 cups)
1/2 tsp (20 drops) anise oil (or substitute 1 tsp anise extract)
 4 cups sifted all-purpose flour
1 tsp soda
2 tsp anise seed, crushed

With electric mixer, beat eggs till light. Gradually add sugar. Continue beating on high speed 15 minutes or until mixture is like soft meringue. Add anise oil.

Sift together flour and soda and blend into mixture on low speed. Cover bowl tightly and let stand for 15 minutes (for easier handling).

Divide dough into thirds. On lightly-floured surface, roll each piece in an 8” square, a little more than 1/4” thick. Let stand 1 minute. Dust rolled-out dough very lightly with flour and dust cookie stamp lightly with flour; then use pastry brush to brush off excess flour. Press stamp on dough with a rocking motion to make clear design. Cut cookies apart, place on a very lightly floured surface, cover and let stand over night.

Grease cookie sheets, sprinkle each with 2 tsp crushed anise seed. Moisten underside and 1/2 way up the sides of each cookie lightly with cold water and place on cookie sheets. Keep tops dry.

Bake at 300°F about 16 minutes or until very light straw colored. Use “bake” oven setting and not “convection” oven. Cookie is not supposed to brown on top.

Recipe makes 6 dozen cookies. Store in airtight container for a couple of days.

Submitted by Elizabeth Agoff – “This cookie rises, but holds a design beautifully.”