Name: Springerle Cookies (Schpringerkuche)
Yield: Approximately 5 dozen
Cuisine: American
Ingredients: 1 tablespoon aniseed; grated zest of 1 lemon; 2 cups (250 g) pastry flour; ½ teaspoon baking powder; 1⅓ cups (250 g) confectioners’ sugar; 3 large eggs

Preparation info

Approximately
5 dozen

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

To make proper Springerle Cookies, one must have Springerle molds. The most enthusiastic Springerle lover I know is Caroline Kallas, who imports and sells a full range of exquisite reproduction molds in her shop in River Forest, Illinois. For ordering details.

Ingredients

3 large eggs
1⅓ cups (250 g) confectioners’ sugar

Method

In a deep bowl, beat the eggs until lemon colored, then fold in the sugar and beat until light. Sift the flour and baking powder together twice. Add the lemon zest to the batter, then fold in the flour mixture. Form the dough into a ball and cover. Set in the refrigerator to ripen for 10 hours.

To use a springerle mold, first chill it in the refrigerator. Brush it lightly with olive oil