Springerle VI2 Reviews
- Prep: 12 min
- Cook: 15 min
- Ready In: 13 hr
“Soft at first, these cookies harden into 'dunkers' after about 3 weeks. (Yes, they keep a long time!) They need a mold for the traditional Pennsylvania Dutch cookie, but I bet that they can be made by simply cutting them out. You can substitute other flavorings for anise - lemon and almond are good.” - by Dlynn
Original recipe yields 4 dozen
- In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise extract. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes.
- Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Flour a springerle mold or rolling pin, and press the design into the dough. Cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. Cover with a towel and let stand overnight.
- Preheat the oven to 300 degrees F (150 degrees C). Dust excess flour from cookies.
- Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.
Amount Per Serving (48 total)
- 80 cal
- 0.5 g
- < 1%
- 17.3 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"These are good. Really grease the cookie sheet! These stick to parchment paper!..." See more"
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