International Recipes - Mother’s Springerle Cookies
Mother’s Springerle Cookies

Makes about 8 dozen cookies
Need 2 days to prepare

4 eggs
2 cups sugar
1 teaspoon anise extract
4 1/4 cups sifted flour (see note below re: cookie stamps*)
1 teaspoon baking soda
anise seeds
1/2 of 1 stick oleo margarine – softened

1. Beat eggs in large bowl of electric mixer until very thick (this takes about 10 minutes0; gradually add sugar, continuing to beat 15 minutes, or until very light and fluffy.
2. Beat in anise extract, oleo, then add flour and baking soda to make a stiff dough.
3. *IF USING A COOKIE STAMP, add 1/2 cup of flour to dough.
4. Chill dough.
5. IF USING A ROUND COOKIE STAMP:  Make balls of dough about the size of a walnut (1-2” diameter). Grease large cookie sheets; sprinkle lightly with anis seeds. Carefully place cookies 1 inch apart on prepared cookie sheets. Flatten ball with cookie stamp dipped in flour.
6. IF USING A SQUARE COOKIE STAMP OR SPRINGERLE ROLLING PIN: Omit #3 & #5 above. Roll out dough, one quarter at a time, on a lightly-floured pastry cloth or board, to 1/2” thickness. Then, using a springerle rolling pin roll over dough only once, pressing designs into dough to a 1/4” thickness. Or you may use a square cookie stamps to imprint dough in rows. Cut cookies apart on dividing lines of rolling pin or in squares.
7. Let stand 24 hours, uncovered, in  cool place (not refrigerator). Cookies will appear to have white frosting.
8. Preheat oven to 375° F. Place cookies in moderate oven (375) and immediately reduce heat to slow (300). Bake 12 to 15 minutes or until set but not browned.
9. Remove cookies to wire racks; cool completely. Store in tightly covered container about 2 weeks to season.