“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.” - by CADAMS
Ingredients
Adjust Servings
Original recipe yields 6 dozen
Directions
- 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.
- Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 8 to 10 minutes, or until the bottoms are lightly browned.
Nutrition
Amount Per Serving (72 total)
- Calories
- 54 cal
- 3%
- Fat
- 0.4 g
- < 1%
- Carbs
- 11.6 g
- 4%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 &..." See more 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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