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Anise Cookies (Springerle)
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German Christmas cookies with lemon and anise, meant to be dunked in black coffee for the perfect pairing. Enjoy warm to highlight the delightful combination of flavors.
Ingredients:
  • 4 cups confectioners' sugar
  • 2 teaspoons lemon zest
  • 4.5 cups cake flour
  • 4 drops anise oil
Instructions:
  • Combine eggs and sugar in a large bowl until light and fluffy. Mix in anise oil and lemon zest, then add flour and baking powder until well combined. Chill dough for 3 to 4 hours.
  • Roll out the dough to a thin 1/4 to 1/8 inch thickness on a floured surface. Use a springerle rolling pin or board to create designs. Cut into 1 1/2 inch rectangles, place on a cookie sheet, and leave uncovered in a cool, dry place overnight.
  • The next morning, preheat the oven to 350°F (175°C). Bake the cookies for 15-20 minutes until just set. Allow the cookies to cool completely before storing in an airtight container for a week to enhance the flavors.

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