Springerle I

Springerle I

19

"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."

Ingredients

{{adjustedServings}} servings 66 cals
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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Beat eggs in large mixing bowl until very light.
  2. Add sugar and butter. Cream together until light and fluffy.
  3. Sift flour, baking powder, and salt. Add dry ingredients and combine.
  4. Knead dough until smooth ... add more flour to get a smooth dough if necessary.
  5. Cover dough and allow to chill in refrigerator for at least 2 hours.
  6. 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.
  7. Bake 12 to 15 minutes at 325 degrees F (170 degrees C).
  8. Cool completely. Store in tight tin container ... the longer they are stored, the more anise flavor they take up.
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Reviews

19
  1. 20 Ratings

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I have looked for this recipe for YEARS. My mother passed away 34 years ago, she made these at christmas time every year starting them in October.....she would store them in a large crock. I ha...

This recipe is the same as my great-rand motherj's except that she added the butter with the sugar. I decided to try it this way....DON"T!!! ...the fluffy eggs collasped!! Add the 2 Tbs. butte...

This is close to my German great grandmothers recipe. I modified it to taste almost exactly like it. I added a little grated lemon peel. You can also use the antique springerle boards as well as...