Kitchen Vixen Springerle Recipes

TRADITIONAL SPRINGERLE

Traditional Springerle image

We have made these very traditional German cookies every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops.

Provided by PREGOCOOK

Categories World Cuisine Recipes European German

Time 8h35m

Yield 48

Number Of Ingredients 7

Ingredients

1 ½ tablespoons crushed anise seeds
3 ½ cups all-purpose flour
1 teaspoon baking powder
4 eggs
2 cups sugar
½ teaspoon vanilla extract
¼ cup confectioners' sugar

Steps:

Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
Preheat oven to 250 degrees F (120 degrees C).
Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 16.1 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 9 g

OLD COUNTRY SPRINGERLE

Old Country Springerle image

Springerle recipe from Germany. The best! This recipe has been used in my family for at least 6 generations. The results more than make up for the long, labor-intensive prep and proofing process. There are hundreds of these in our kitchens and dining rooms around the holidays! The anise gives a very distinctive licorice-like flavor. If someone tastes one for the first time and doesn't like it, I take the rest of the cookie and eat it so it doesn't go to waste. I actually don't bake long enough for the cookies to turn brown.

Provided by Mark McLane

Categories World Cuisine Recipes European German

Time 8h

Yield 48

Number Of Ingredients 7

Ingredients

1 pound confectioners' sugar
4 eggs, beaten well
2 teaspoons boiling water
2 tablespoons anise seed
1 tablespoon lemon zest
4 cups sifted all purpose flour
2 teaspoons baking powder

Steps:

Beat confectioners' sugar and eggs together in a large bowl until thick.
Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
Preheat oven to 375 degrees F (190 degrees C).
Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.

Nutrition Facts : Calories 81.8 calories, Carbohydrate 17.6 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 26.5 mg, Sugar 9.3 g

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