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Springerle Cookies
December 16th, 2009
This is one of my favorite cookies. There are several variations for making these and from what I’ve read, the recipe requiring baker’s ammonia is one of the best, most authentic recipes. I rarely have baker’s ammonia and we’re perfectly happy with this recipe.
Ingredients:
4 eggs
1 lb. powdered sugar
4 cups flour
1 tsp. baking powder
2 – 4 drops anise oil
Directions:
Beat eggs til thick and lemon colored. Add powdered sugar one cup at a time, beating well after each addition. Add flour, one cup at a time, along with baking powder. Beat well after each cup of flour. Add anise oil. If your family isn’t a huge fan of anise, stick with 2 drops. A little goes a long way! We love anise and I usually add more than 4 drops.
If the dough seems a little too sticky, add another 1/4 – 1/2 cup flour.
To roll dough, sprinkle surface with flour and flour the top of your dough. Roll to 1/2″ thick with a regular rolling pin. Using a springerle pin, roll and cut the cookies. Place on a parchment lined baking sheet and allow to sit out overnight, uncovered, in a dry place.
Bake at 300 for 20 minutes. Do not allow to brown. It is recommended that you put these in an airtight container and store for one week before serving. That never happens at our house.
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I’ve been around the baking block a time or 2 & have NEVER hear of baker’s ammonia. Off too google…
& Why again did you bake these after you got 2 packages in the mail?
Thanks for posting the recipe, Judy. Now I have to go check to see that we have the Anise oil!
I have never, ever heard of a springerle??? Have you ever had a pizelle? They are a Italian “cookie”-so very thin-and you cook them with a pizelle iron-makes two at at a time. They have anise in them also, Lots of Italians here in this towm (guess the Mafia was also here) If they weren’t so fragile, I would send you a batch. Hugs, Bobbie
Your inspiring me to get my springerle rolling pin out…..maybe I’ll try again….I haven’t been too successful at those cookies. I’ll let you know
I’m wondering if these cookes are very hard? They kind of remind me of a cookie that my cousins used to make – they said it was a German cookie. They didn’t press any kind of design into them but they did get hard – and tasted so good. Had anise in them as well. I think they just rolled them out and cut into chunks that you could pop into your mouth and it would last awhile.
these cookies intrigued me, i love anise! i bought a bottle at the store and plan to make the cookies so that we can have them for christmas desert along with vanilla ice cream.
i don’t have the special roller with the great designs, so am going to just roll them out and maybe make a slight impression in the middle with a cookie cutter for decoration. i can’t tell how big these cookies are tho. in the top picture they look rather large but then on the cookie sheet they look small. you might have an extremely big cookie sheet tho since you do so much cooking.
all this to ask the question, how big are the cookies? thanx so much, love your quilting blog and am now getting inspired to do more in the kitchen. would love to have chickens too but DH draws the line there ‘cuz we’d never be able to leave the house. we live rural and have deer, wild turkeys, etc. as our “pets” so we can leave them on their own while we’re away.
patti
aacckk! i had two “oh no” moments. the first is that i was planning to have these as dessert for christmas dinner. tonite i saw the phrase, “It is recommended that you put these in an airtight container and store for one week before serving.” so i figured one day will have to do and began mixing it up.
now i realize that i bought anise “extract” and not oil. i’m going to go ahead and use it and am just guessing/hoping that 1/4 tsp. will do the trick. thot my mistakes might help someone.
What is Bakers Ammonia? Never heard of that before.
Anise oil, is that Anise essential oil?
These kind of cookies usually get rock-hard if you make them ahead of time. A day or two before serving just put a piece of wax paper on top of them and a few slices of apple on the wax paper and re-cover. That will soften them back up! Cheers! Evelyn