TRADITIONAL SPRINGERLE
We have made these very traditional German cookies every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops.
Provided by PREGOCOOK
Categories World Cuisine Recipes European German
Time 8h35m
Yield 48
Number Of Ingredients 7
Steps:
- Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
- Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
- Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
- Preheat oven to 250 degrees F (120 degrees C).
- Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 16.1 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 9 g
OLD COUNTRY SPRINGERLE
Springerle recipe from Germany. The best! This recipe has been used in my family for at least 6 generations. The results more than make up for the long, labor-intensive prep and proofing process. There are hundreds of these in our kitchens and dining rooms around the holidays! The anise gives a very distinctive licorice-like flavor. If someone tastes one for the first time and doesn't like it, I take the rest of the cookie and eat it so it doesn't go to waste. I actually don't bake long enough for the cookies to turn brown.
Provided by Mark McLane
Categories World Cuisine Recipes European German
Time 8h
Yield 48
Number Of Ingredients 7
Steps:
- Beat confectioners' sugar and eggs together in a large bowl until thick.
- Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
- Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
- Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 17.6 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 26.5 mg, Sugar 9.3 g
ANISE COOKIES (SPRINGERLE)
This is a 100 year old recipe from Germany. I use it every Christmas. Its traditionally served with black coffee to dunk the cookie in. I prefer to eat them when they are still warm as the lemon flavor and the anise is a wonderful combination and the lemon is stronger at that time.
Provided by Judy
Categories World Cuisine Recipes European German
Yield 25
Number Of Ingredients 6
Steps:
- In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
- On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
- The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.
Nutrition Facts : Calories 169.6 calories, Carbohydrate 39.3 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 20.2 mg, Sugar 18.9 g
SPRINGERLE I
This is the old German recipe ... belonged to my mom-in-law at the time. I've been baking these for the past 30+ years! It remains a family favorite!! Look for a springerle rolling pin in antique stores.
Provided by Rosemarie Magee
Categories World Cuisine Recipes European German
Yield 60
Number Of Ingredients 7
Steps:
- Beat eggs in large mixing bowl until very light.
- Add sugar and butter. Cream together until light and fluffy.
- Sift flour, baking powder, and salt. Add dry ingredients and combine.
- Knead dough until smooth ... add more flour to get a smooth dough if necessary.
- Cover dough and allow to chill in refrigerator for at least 2 hours.
- Roll onto slightly floured board to 1/2 inch thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place cookies on this. Allow to stand overnight (don't cover) to dry.
- Bake 12 to 15 minutes at 325 degrees F (170 degrees C).
- Cool completely. Store in tight tin container ... the longer they are stored, the more anise flavor they take up.
Nutrition Facts : Calories 65.9 calories, Carbohydrate 13.3 g, Cholesterol 13.4 mg, Fat 0.9 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 33.6 mg, Sugar 6.7 g
SPRINGERLE COOKIES
My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her!
Provided by Mary Scheffert
Categories Dessert
Time P1DT30m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- In large mixer bowl, beat eggs at high speed until thick & lemon colored.
- Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
- On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
- Cut cookies apart between patterns.
- Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
- When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
- Remove to wire racks to cool.
- Store cookies in a tightly covered container with some anise seeds.
- Flavor develops fully after about 2 weeks.
GERMAN SPRINGERLE COOKIES
Make and share this German Springerle Cookies recipe from Food.com.
Provided by AZPARZYCH
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs until very light.
- Gradually add sugar and beat 15 minutes at high speed until mixture resembles a soft meringue, this is very important; don't skimp on time.
- Add anise oil and blend gently.
- SIft together flour and baking soda and add to egg mixture at low speed Cover bowl tightly for 15 minutes.
- Divide dough into thirds and roll each piece into an 8 inch square a little more than 1/4 inch thick.
- While working with one keep others covered.
- Let stand 1 minute.
- Dust springerle mold with flour and press into dough.
- Cut cookies apart.
- Place on lightly floured surface and let stand overnight.
- Grease baking sheet and sprinkle with anise seeds.
- Preheat oven to 300 degrees.
- Brush excess flour from cookies, moisten lightly with water and place on baking sheets.
- Bake about 20 minutes and store tightly covered.
Nutrition Facts : Calories 397.3, Fat 2.4, SaturatedFat 0.7, Cholesterol 74.4, Sodium 156.2, Carbohydrate 86.2, Fiber 1.4, Sugar 47.2, Protein 7.7
GERMAN ANISE CHRISTMAS COOKIES (SPRINGERLE)
This are an old favorite made during holidays. They are very crisp, almost hard; good dunking cookies
Provided by MARBALET
Categories World Cuisine Recipes European German
Yield 36
Number Of Ingredients 7
Steps:
- Sift together the flour and baking powder, set aside. In a large bowl, whip the eggs and sugar until thick and light. Stir in the lemon zest and ground anise. Add the flour mixture, mix well. Cover and chill dough for about an hour.
- On a lightly floured surface, roll the dough out to 1/2 inch thickness. Traditionally, you would roll over the dough with a springerle rolling pin, but the dough can be cut into small shapes of any kind. Place cookies 1/2 inch apart on baking sheets, sprinkle with anise seed and leave out uncovered, overnight.
- Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 25 to 30 minutes.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 24.8 g, Cholesterol 20.7 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.2 g, Sodium 21.8 mg, Sugar 12.4 g
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- After the cookies have dried for at least 24 hours, lay a damp towel on the counter and gently press the Springerle down onto it to very lightly and evenly moisten the bottoms. Return the Springerle back to the cookie sheet.In an oven preheated to 300 degrees F with the rack positioned in the middle, bake the cookies for 20-30 minutes. Do not let the cookies turn golden, they're supposed to stay very pale, basically the same color as when you put them in the oven.
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