Springerle Cookies

By DrChef

Specially carved boards or rolling pins used for stamping the designs on these hard anise-flavored cookies were brought to our country by German families.

Ingredients

• 2 eggs
• 1 C sugar
• 2 1/4 C flour
• anise seed

Details

Servings 48

Preparation

Step 1

Beat eggs and sugar together thoroughly. Measure flour by dipping method or by sifting. Stir in flour until dough is well blended and very stiff. Refigerate dough for 3 to 4 hours. Roll out dough about 1/8" thick on lightly floured board. Press firmly on dough with well-floured springerle pin or board to emboss designs. Cut out the squares; let dry on lightly floured board sprinkled with anise for at least 10 hours at room temperature.

Heat oven to 325. Transfer to lightly greased baking sheet. Bake 12 to 15 minutes.