Springerle V Recipes

OLD COUNTRY SPRINGERLE

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.

SPRINGERLE

Steps:

• Dissolve baking powder in milk in a small bowl. Put the eggs in the bowl of an electric mixer fitted with the whisk attachment. Beat eggs on high speed until very thick and lemon colored, about 10 minutes. Gradually beat in sugar until creamy and smooth.
• Add butter, 1 tablespoon at a time, beating on high speed, until creamy. Add baking powder and milk, salt, anise extract, and lemon zest; beat to combine.
• Add 6 cups flour, 1 cup at a time, mixing on medium-low speed after each addition. Remove from mixer and stir in 3 more cups of flour, 1 cup at a time, until dough is stiff and well combined.
• Transfer dough to a floured surface; knead by hand until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces; wrap well in plastic wrap.
• Dust a work surface with confectioners' sugar; roll out 1 piece of dough 3/8 inch thick. Using a pastry brush, coat a springerle mold with confectioners' sugar. Press mold into the dough; lift off. Using a pizza cutter or knife, cut out cookie and slide it onto parchment-lined baking sheets; repeat, arranging cookies by size, about 1 inch apart. Let stand uncovered for 24 hours.
• Preheat oven to 220°F. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. They will not take on any color. Transfer to wire racks to cool. Cookies can be stored in airtight containers at room temperature up to 3 weeks.
• HOW TO FORM SPRINGERLE
• To make springerle, dough is rolled out on a work surface dusted with confectioners' sugar, a mold is pressed into the dough, and the excess is trimmed away.

TRADITIONAL SPRINGERLE

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.

SPRINGERLE V

Steps:

• In a large bowl, beat eggs until light with an electric mixer on high speed. Reduce speed and add the anise extract and confectioners' sugar. Continue beating at medium speed until well combined. Sift together the flour and baking powder; stir into the egg mixture, dough will be quite stiff.
• Roll out dough to 3/8 inch thickness. Imprint with a springerle board and cut apart. Place cookies onto a cookie sheet and let rest uncovered overnight.
• Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 7 to 10 minutes.

SPRINGERLE I

Steps:

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

SPRINGERLE VI

Steps:

• In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise extract. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes.
• Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Flour a springerle mold or rolling pin, and press the design into the dough. Cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. Cover with a towel and let stand overnight.
• Preheat the oven to 300 degrees F (150 degrees C). Dust excess flour from cookies.
• Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.