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Springerle VI
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Prep Time:
12 minutes
Cook Time:
15 minutes
Total Time:
780 minutes
Long-lasting cookies that start soft and turn into perfect dunkers. No mold needed for this Pennsylvania Dutch classic - try lemon or almond flavorings for a twist!
Ingredients:
  • 4 eggs
  • 2 cups white sugar
  • 1 teaspoon anise extract
  • 4 cups cake flour
  • 1 tablespoon baking powder
Instructions:
  • Beat eggs and sugar in a large bowl until thick and pale, approximately 10 minutes. Mix in anise extract. Combine flour and baking powder in a separate bowl, then gently fold into the egg mixture. Cover and allow to rest for 15 minutes.
  • Divide the dough into 3 equal parts and roll each one out on a lightly floured surface to 1/4 inch thickness. Use a floured springerle mold or rolling pin to press the design into the dough. Cut the cookies apart and arrange them 1 inch apart on a greased cookie sheet. Cover with a towel and let sit overnight to develop flavors.
  • Preheat the oven to 300°F (150°C), then gently brush off any excess flour from the cookies.
  • Bake in a preheated oven for 15 to 18 minutes until the bottoms are lightly browned. Allow to cool and store in an airtight container for up to 2 months.

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