German Mom's Springerle
German Mom's Springerle recipe
Yield
48 servingsPrep
45 minCook
15 minReady
9 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 4 | large |
eggs
well beaten |
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
water
boiling |
|
| 2 | tablespoons |
star anise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 4 | large |
eggs
well beaten |
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
water
boiling |
|
| 3E+1 | ml |
star anise
|
|
Directions
Sift flour; measure; add baking powder and sift again.
To well-beaten eggs gradually add the sugar, beating until very thick.
Pour boiling water over anise seed and add to egg mixture.
Stir in the flour.
Chill.
Roll on a lighly floured board to ¼ inch thickness; then roll again with a springerle roller to make designs.
Cut the cookies at the marked outlines and place on an ungreased cooky sheet.
Let dry 6 to 8 hours at room temperature.
Bake in a moderate oven (375 F) 12 to 15 minutes or until brown.
Makes 4 dozen cookies.
