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Springerle VII

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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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Original recipe yields 72 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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Reviews

Jennifer
7
12/26/2007

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.