springerle-vii

Springerle VII

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    14 h 10 m
CADAMS
Recipe by  CADAMS

“My great-grandmother Schneider always baked these German cookies for the Christmas holidays. These cookies have a distinctive flavor that comes from anise oil. A springerle rolling pin is best, but one can use cookie presses. They are best if made about two weeks in advance and then stored in an airtight container before eating.”

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Ingredients

Adjust Servings

Original recipe yields 6 dozen

Directions

  1. In a large bowl, whip egg whites until stiff. Beat in the yolks one at a time, beating well after each addition. Stir in the confectioners' sugar, baking powder and anise oil. Mix in the flour 1 cup at a time, mixing well after each, until dough is fairly stiff. On a lightly floured surface, roll out dough to 1/2 inch thickness. Flour a springerle rolling pin and carefully roll it over the dough, leaving the imprints. Cut cookies along the lines of the design and place them 1 inch apart on a lightly greased cookie sheet. Let cookies stand overnight in a cool place to dry.
  2. Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 8 to 10 minutes, or until the bottoms are lightly browned.

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Review (1)

Rate This Recipe
Jennifer
7

Jennifer

These were good, but a little sweet & I think I might add more anise oil next time. My neighbor makes these every Christmas & let me borrow her cookie stamps. Her recipe is a little more cake-like & less sweet. I'm not sure which way is traditional, but I think I'll experiment a bit more with this recipe.

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Nutrition

Amount Per Serving (72 total)

  • Calories
  • 54 cal
  • 3%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 11.6 g
  • 4%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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