Springerle Cookies
Yield
2 dozenPrep
20 minCook
15 minReady
16 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 ⅓ | cups |
sugar
|
|
| 1 ¼ | teaspoons |
lemon zest
grated |
|
| ⅛ | teaspoon |
baking powder
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
star anise
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 315 | ml |
sugar
|
|
| 6.3 | ml |
lemon zest
grated |
|
| 0.6 | ml |
baking powder
|
|
| 532 | ml |
all-purpose flour
|
|
| 6.3 | ml |
star anise
crushed |
|
Directions
Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, and continue beating 5 minutes.
Add lemon rind, baking powder, and enough flour to make a soft dough, beating well.
Chill dough at least 3 hours.
Let dough stand at room temperature 15 minutes.
Turn dough out onto a floured surface, roll dough to ¼ inch thickness using a regular rolling pin.
Roll with a floured springerle rolling pin, pressing firmly to imprint dough.
Cut cookie squares apart. Place cookies on a wire rack; cover with a paper towel, and let stand in a cool, dry place about 12 hours to set the design.
Sprinkle anise seeds onto well-greased cookie sheets.
Top with cookies, design side up.
Bake at 300℉ (150℃). for 15 minutes or until light yellow, but not golden.
Cool on
