International Recipes - Meringue Springerle Cookies
Meringue Springerle Cookies

ALL cookie stamps work well with springerle-type dough if you are careful to maintain a uniform thickness of stamped (imprinted) dough.

6 egg whites
1 pund powdered sugar
1 teaspoon baking powder
teaspoon oil of anise
       or   1
teaspoon anise extract*
3 1/2 cups all-purpose flour
Optional:  2 tablespoons anise seeds, crushed

*Instead of oil of anise or anise extract, use 1 teaspoon orange oil (natural flavor) and optionally, the grated rind (zest) of one orange. Unlike anise, EVERYONE likes ORANGE SPRINGERLE COOKIES!

1 - Beat egg whites until very stiff. Carefully fold in sugar gradually, and add oil of anise or anise extract.

2 - Sift flour and baking powder. Stir into egg mixture until a stiff dough forms.

3 - Divide the dough into thirds.  Cover dough and chill for at least 3 hours.

4 - Shape dough into
1 1/4-inch balls, place on floured cookie sheet, and press down with cookie stamp to imprint design. Or you  may roll dough out on floured surface, imprint with cookie stamps (round or square), then cut out designs with a knife or cookie cutter and transfer to a floured cookie sheet. Allow to air dry 8 hours or more.

5 - Transfer cookies to greased or sprayed cookie sheet.  Bake about 12 to 15 minutes in a slow oven at 300° to 325° F. until firm and dry [cookies should not brown]. Remove from cookie sheets to wire racks.